Cinnamon buns

Or should I just call them regular buns, as the use of cinnamon in my cooking is implied!

This recipe is adapted from a Nigella Lawson recipe from How to be a Domestic Goddess. The photo pretty much encapsulates the glory that is this treat, that isn't really limited by any particular time of the day (the first time I made these was in Wales when we had them for dessert, and the second time was in Oxford at 4am for a May Day champagne breakfast).

Combine 600g of plain flour, 100g sugar, a pinch of salt and 21g of yeast in a large bowl. In a separate bowl, melt 100g butter and mix it with 400ml of milk and 2 eggs. Both times I made this I added the butter while it was too hot and it separated when mixed with the cold eggs and milk, however, it did not change the taste or texture as soon as it was combined in with the flour mix. Mix the wet and dry ingredients together and as soon as it is combined, begin to knead. I needed to add a little more flour the second time, which you will know because the dough will start to stick to your fingers! Cover the ball of dough with a damp (clean) tea-towel and leave it to "prove" for half an hour. If it hasn't almost doubled in size then it isn't ready!

The recipe then calls for you to use one third of the dough to be a base in the dish you are using, so roll out the dough to the shape of your tin. Next you should prepare the cinnamon filling. Use 150g butter, together with 150g sugar and as much cinnamon as you like! I only used 2 teaspoons the first time, and have since doubled that the second time! Roll out the remaining dough into a long rectangle, and then smother the dough in the cinnamon gooey-goodness. I have then added a drizzle of maple syrup all over the dough, which just makes the buns that little bit more sticky. Roll the rectangle and cut into slices. Put them on the base in the tin with the swirls facing up. Let them rise for another 10 minutes and then bake in a hot oven (230 degrees C) for 25 minutes. Try and keep them on a low shelf in the oven so they cook all the way through without burning the tops.

Eat warm immediately, or reheat briefly the next day to continue the goddess consumption!