Cinnamon sticky buns

Photo / Ian Jones

For the buns:
450g strong white flour
50g caster sugar, mixed with 1 tsp salt
85g butter, diced
7g instant dried yeast
2 eggs, beaten
150ml milk
2 tsp ground cinnamon
85g brown sugar
100g walnut halves
125g butter, melted

For the topping:
125ml maple or golden syrup
50g brown sugar
100g walnuts, smashed

For the buns: Place the flour and sugar in an electric mixing bowl, then rub in the butter until the mixture resembles fine breadcrumbs.

Make a well, pour in the yeast, eggs and milk, mix until a soft dough is formed.

On low speed, mix with a dough hook for 15 minutes.

Tip into a greased bowl, cover with cling wrap and prove until doubled in size.

Meanwhile, whiz the cinnamon, sugar and walnuts in a food processor until finely ground.

Knock back the dough, split into two portions and roll both out to a 25cm x 35cm rectangle.

Brush with melted butter and scatter over the cinnamon mixture, pressing in with a rolling pin, and roll up from one end into a tight scroll, pinching the ends to make a tight seal.

Cut into eight portions.

For the topping: In a mixing bowl, stir together the syrup, brown sugar and remaining melted butter. Roll the portions in the mixture, place on to greased baking trays and scatter over walnuts.

Cover with lightly greased cling film and prove until doubled in size.

Bake in a preheated 180C oven for 30 minutes.

Serve warm, sticky side up.