Ingredients

For the dough

1 Egg
300g Carnation Evaporated Milk
400g White bread mix
60g Caster sugar
150gRaisins (optional)

For the filling

1 tsp Ground cinnamon
Pinch of all spice
40g Unsalted butter, softened
60g Caster sugar

For the Icing

4 tbsp Icing sugar
2 tbsp Carnation Evaporated Milk

You will also need…
A lined baking tray.

Method

1. Crack the egg into a small bowl and add the evaporated milk, whisk together with a fork. Put the bread mix, sugar and raisins into a large bowl and make a well in the centre. Slowly add the egg mixture whilst stirring with a fork. When the mixture becomes too stiff to stir, use your hands to bring it together into a soft dough. Tip onto a floured surface and knead for about 5 minutes until smooth and elastic.

2.The next part of our cinnamon bun recipe is easy – just sit back and relax and make a cuppa!
Place the dough back into the bowl and cover with cling film, leave in a warm spot to prove for 1 hour or until the dough has doubled in size.

3.Preheat the oven to 200°C (180°C for fan ovens) Gas mark 6. Mix the cinnamon, all spice and softened butter and sugar together into a smooth paste. Tip the proved dough onto a floured surface and roll into a large rectangle about 1cm thick. Spread the spice paste evenly over the dough and then roll-up tightly into a log.

4.Cut the log into 12 slices and then place into a lined baking tray with the swirls facing up. Leave the buns to rest for 20 minutes before placing in the middle of the pre-heated oven for 25 minutes. If the buns are getting too brown at any point, then cover with foil and continue baking. Whilst the buns bake, mix the icing sugar and evaporated milk for the icing. Remove from the oven and drizzle with the icing whilst still warm.

 

Add an extra dimension of flavour to this Cinnamon Buns recipe and try swapping the raisins for dried cranberries or chopped apricots or even some dark chocolate