Ingredients
- 400g/14oz strong white flour, plus extra for dusting
- 100g/3½oz wholemeal flour
- 50g/1¾oz soft light brown sugar
- 1 tsp fine salt
- 7g sachet fast-action dried yeast
- 300ml/½ pint whole milk, at hand temperature
- 1 large free-range egg
- 50g/1¾oz very soft unsalted butter, diced, plus extra for greasing
- vegetable oil, for greasing
For the cinnamon filling
- 200g/7oz soft light brown sugar
- 125g/4½oz soft unsalted butter
- 2 tbsp ground cinnamon
- 2 tbsp plain or strong flour
For the cream cheese icing
- 100g/3½oz full fat cream cheese
- 25g/1oz very soft unsalted butter
- 125g/4½oz icing sugar, sifted
- ½ tsp vanilla paste or extract
Method
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Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.
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Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.
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The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment.
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On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).
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Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.
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For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns.