Make sticky cinnamon buns with Ruby

Step 1/6

• 73⅓ ml milk
• ⅛ tsp vanilla extract
• ⅓ egg
• 16⅔ g sugar
• 16⅔ g butter (melted)
• salt

• 1 stand mixer with dough hook

Add some milk, vanilla extract, egg, some sugar, melted butter, and a pinch of salt to the bowl of a stand mixer. Mix well until a dough forms.

Step 2/6

• 166⅔ g flour
• 2⅓ g active dry yeast

• 1 bowl
• kitchen towel

Gradually add in flour and yeast. Transfer dough to a clean bowl, cover with a kitchen towel or plastic wrap, and leave to rise in a warm place for approx. 2 hr., or until doubled in size.

Step 3/6

• 36⅔ g butter (soft)
• 30 g sugar
• ⅔ tsp ground cinnamon
• ⅛ orange

• 1 bowl
• 1 fine grater
• 1 rubber spatula

Combine some butter with some sugar, cinnamon, and zest of half an orange in a small bowl. Mix until smooth.

Step 4/6

• 1 rolling pin
• 1 oven

Preheat the oven to 190°C/375°F. Roll out the dough on a well-floured surface into a large rectangle, approx. 3 mm thick. The dough should be springy and moist but if it’s sticking too much, add some more flour as needed, or dust your rolling pin. Spread the filling evenly onto the dough leaving a small border all around.

Step 5/6

• milk
• ⅛ tsp vanilla extract

• 1 baking dish

Starting at the long end, roll up the dough. Place a large piece of dental floss underneath the dough, then bring the ends of the threads up over the roll to cross each other and pull tightly to slice. You can also use a dough slicer or sharp knife. Repeat until finished. Place the rolls into a greased baking dish, cut side down, and let rise for approx. 1 hr. Brush with a little melted butter, if desired. Transfer to oven and bake for approx. 15 - 20 min., or until golden.

Step 6/6

• pastry brush

While the buns bake, heat remaining milk with remaining sugar in a saucepan until dissolved. Leave to cool. Brush the buns generously with the glaze as soon as they come out of the oven. Eat warm and enjoy!

Enjoy your meal!