By Helen

Yield: Makes 8

Ingredients

• 200mls (6.7 fluid ounce) milk
• 3 teaspoons instant yeast granules
• 1/4 cup sugar
• 3 1/4 - 3 1/2 cups (450g or just under 1 1b) flour
• 1/2 teaspoon salt
• 1 egg, lightly whisked
• 60g (just under 2 ounces) butter, melted
• 100g butter
• 1 cup brown sugar
• 75g butter, softened
• 1/3 cup sugar
• 1 teaspoon cinnamon

Method

Heat the milk just until lukewarm.  Stir in the yeast and 1 teaspoon of sugar and set aside for 5 minutes until frothy. Combine the flour, salt and remaining sugar in large bowl.  Mix in the butter, egg and yeast mixture.  Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.  The dough should be slightly sticky but if too sticky then add a touch more flour. Wash and dry the bowl and then grease with a little butter.  Place the dough in the bowl, cover with a tea towel and sit in a warm spot for 1 1/2 hours or until doubled in size. In a small saucepan melt together the butter and brown sugar. Drizzle this into the bases of a 8 muffin cups. Combine the cinnamon and sugar in a separate bowl Roll the dough out to a rectangle approximately 34cm by 30cm (14 x 12 inches). With the widest side of the dough facing you, gently spread the softened butter over the dough and then sprinkle with cinnamon and sugar. Roll the dough up tightly into a pinwheel and then cut into 8 even slices approximately 3-4cm wide. Place the pinwheels cut side facing up in greased muffin tins.. Cover and set aside in a warm spot for 20-30 minutes. Preheat the oven to 180 C (350 F). Bake the sticky buns for 30-40 minutes until crisp on top and cooked through. Remove from the oven, allow to rest for 5 minutes and then invert onto a serving plate, scraping any remaining brown sugar mixture over the buns. Enjoy warm or at room temperature. Notes: Chopped walnuts or pecans are also delicious, add these to the caramel mixture in the base of the dish. If you want to be extra decadent add 1/3 cup cream to the caramel mixture.