Ingredients

• 50g Unsalted Butter
• 225g Butter
• 300g Whole Milk
• 7g Dried Yeast
• 1 Egg
• 450g All Purpose Flour
• 60g Caster Sugar
• ½ teaspoon Salt
• 100g Brown Sugar
• 1 tablespoon Ground Cinnamon
• 80g Maple Syrup
• 2 teaspoons Ground Cinnamon
• 20g Light Brown Sugar

Tools

• Oven
• Cooking Chef XL
• Muffin pan - 12-hole
• Cooking chef xl bowl
• Work surface
• Lightly floured surface

Method

1. Grease a clean muffin pan
2. Attach the Dough Tool
3. Add whole milk and unsalted butter to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Heat with splashguard fitted - 2 min, 50°C, Speed OFF
6. Then add dried yeast to the Cooking Chef XL Bowl
7. Let rest - 10 min
8. Add egg, all purpose flour, caster sugar and salt to the Cooking Chef XL Bowl
9. Mix with splashguard fitted - 10 min, Speed 2
10. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
11. Transfer dough to lightly floured surface and cover
12. Clean Cooking Chef bowl
13. Attach the Creaming Beater
14. Add butter, brown sugar, ground cinnamon and salt to the Cooking Chef XL Bowl
15. Mix with splashguard fitted - 1 min, Speed 4
16. Roll the dough into a rectangle, about 35 x 23 cm (14 x 9”)
17. Spread the cinnamon mixture on to the dough leaving a 1 cm gap around the edge
18. Roll up the dough tightly using the long edge
19. Seal the edge and place seam side down
20. Cut off 2 cm from each end
21. Cut into 12, 1 inch pieces with a serrated knife
22. Transfer rolls to muffin pan and cover
23. Let rise - 45 min
24. Pre-heat oven - 200°C
25. Bake - 25 min, 200°C
26. Turn out on round wire rack
27. Add butter, maple syrup, ground cinnamon and light brown sugar to the Cooking Chef XL Bowl
28. Mix with splashguard fitted - 5 min, 70°C, Speed 2
29. Brush the buns with the glaze
30. Serve

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