(From the archives: April 2010)
Everytime I make these scrolls (and they are quite a favourite in our house), I remember hearing someone say: "They are called sticky buns, because they stick to your buns!"
Now, I have that image in my head when I even think about making them...but it doesn't stop me. I'll do extra laps around the garden for the slightest taste of these sticky, gooey, meltingly comforting buns all wrapped up in the goodness of cinnamon and warm, oozing glaze.
600g plain flour
pinch of salt
4 tsp instant dry yeast (14g)
200g unsalted butter, softened
2 tsp cinnamon
1 beaten egg
1 1/2 cups icing sugar
1 tbs unsalted butter
1 tsp pure vanilla extract
Grease and line a 28cm x 38cm (11"x15") baking tin with baking paper.
Combine the dry dough ingredients in a large bowl. In a small pan, melt the butter over low heat, then add the milk. Crack eggs into a seperate bowl and whisk with a fork, then slowly add the milk/butter mixture, whisking to combine.
Add the wet ingredients to the dry ingredients and mix well until mixture comes together in a ball. Tip out onto lightly floured surface and knead well for 10-15 minutes, until dough is smooth and silky and springs back when pressed. Place in an oil lined bowl and roll dough to coat in oil. Cover with a damp tea-towel and place in a warm place to rise for 1 hour (the coolest setting on the oven may be used, with care).
Once the dough has doubled in size, punch down to remove excess gas. Tip out onto floured bench and roll out into a large rectangle about 1.5-2cm thick. Combine filling ingredients in a small bowl and mix well. Spread the filling mixture onto the dough rectangle, reaching all the way to the edges. Starting at a wide edge, roll the dough up carefully into a large sausage shape. Cut into 3cm thick slices and place cut side up in the prepared dish. Continue cutting until you reach the end of the 'sausage'.
Preheat the oven to hot 200c. Cover the baking dish with the damp cloth and place somewhere warm to rise for about 25 minutes....until nicely puffy. Glaze the scrolls with the beaten egg and place in the hot oven. Give the pan a light misting of water with a spray bottle. Bake for 25 minutes or so, until well risen and golden brown.
Remove from oven and place the dish on a wire rack while the icing is prepared. Boil the kettle and place 1 1/2 cups of icing sugar into a bowl. Add 1 tablespoon unsalted butter and a little boiling water, stirring well to melt the butter. Slowly add a little more boiling water, stirring, until a smooth dropping consistancy is reached. Add the vanilla. Dollop spoonfuls of this sticky goodness onto the hot buns and dive in...not forgetting to lick the icing bowl before it hits the sink.