Cinna-buns
![Cinna-buns hero image](/PR1748www.baileys.com/media///3f3pzgml/baileys_cinnabuns_hero.jpg)
Ingredients
- For the dough:
- 1¼ cups hot milk about 110F/ 43C
- ¼ cup warm water
- 1 7g packet instant dry yeast
- 1 large free range egg at room temperature
- ¼ cup butter, melted
- 3-4 cups plain flour
- 1 teaspoon sea salt
- For the filling:
- 4 tbsp melted butter, plus more for pan
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- For the topping:
- ½ cup butter
- 1 cup packed light brown sugar
- ½ cup golden syrup or maple syrup
- 2 tbsp whipping cream
- For the icing:
- 1.5 cup icing sugar
- 2 tbsp whole milk
- 30ml Baileys Original Irish Cream
- Dairy
Directions
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.
In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.
Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 12 slices.
Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
Pre-heat oven to 175C. Bake for 20 - 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray.
Whilst the buns are cooling whisk together the icing sugar, Baileys and milk until you have a pouring consistency, adding a little more Baileys or milk if required. Serve the buns warms, sticks side up, with a generous drizzle of the Baileys icing.
Now It's officially time to induldge, because you deserve it.