Maple & Cinnamon Sticky Buns by Billington's

Total Time
3h 10m
- Prep Time
  2h 40m
- Bake Time
  30m
Serves
16

Skill Level
Easy
Dietary Needs
Veg
- Vegetarian
2 Reviews

5 star rating

New & Exclusive

Picture this - warm sticky buns straight from the oven and a hot cup of tea or coffee... If this sounds like the perfect time out then what are you waiting for? This Maple & Cinnamon Sticky Buns recipe is a must try recipe, give it a bake - you won't regret it.

Method

To make the dough: Bring the milk to the boil and then remove from the heat and stir in the butter until melted. Set aside to cool until luke-warm.
In a large bowl combine the flour, caster sugar, yeast and salt. Mix to combine.
Mix the egg into the cooled wet ingredients and then add this to the dry ingredients. Mix well with a wooden spoon or a stand mixer.
Either use the dough hook on a stand mixer and mix until smooth and elastic or knead on a floured surface for 10 minutes.
Lightly oil the mixing bowl and place the dough back inside. Cover loosely with a clean tea towel or cling film and set aside to rise for 2 hours or until doubled in size. This may take longer than two hours depending on the warmth of your kitchen and because this dough is enriched and will rise more slowly.
Make the filling by combining the cinnamon, sugar and raisins in a seperate bowl.
Punch down the dough and knead to knock out the air, then split the dough in two. Roll out on a lightly floured surface and stretch each piece to form a 25 x 35cm rectangle.
Melt the butter for the sauce before bushing half all over each rectangle and sprinkle half the filling mixture over each. Tightly roll each rectangle up from one of the long ends to get a thick log, and gently pinch the ends together to seal. Cut each log into 8 pieces.
Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour over the bottom of each baking tray, Sprinkle with the walnuts. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for until lightly risen.
Preheat oven to 180°C/fan 160°C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Turn the buns over to serve and serve warm.

Let's Bake

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Afternoon Tea
Breakfast & Brunch
Christmas Leftovers
Coffee Shop Bakes
Easter
Father's Day
Mother's Day
Quick and Easy
Vegetarian

Reviews

19 June 2020

5 star rating

I love this recipe! My wife and my kids ate these. Thought I'd have some leftover for the week but I was wrong!
13 June 2020

5 star rating

Very nice recipe, although mine did not need 30 mins cooking. They did need a good hour after putting in the trays to puff up enough, but they are worth the wait.

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500g Allinson Strong White Bread Flour

This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta.
1½ tsp Salt
75g Billington's Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
50g Unsalted Butter
7g Allinson Easy Bake Yeast

Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid.
1 Large Free Range Egg(s) (Lightly Beaten)
275ml Whole Milk

2 tsp Ground Cinnamon
85g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
100g Raisins

125g Unsalted Butter (Melted)
125ml Billington's Very Dark Maple Syrup
120g Walnuts (Chopped)
50g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Maple & Cinnamon Sticky Buns by Billington's

Total Time

Prep Time

Bake Time

Serves

Skill Level

Dietary Needs

2 Reviews

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Method

Let's Bake

Reviews

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Ingredients

For the Dough

For the Filling

For the Sauce

Utensils