Step 1In a small pan, heat the milk until just steaming. Remove from the heat, add the butter to melt and set aside until just warm.
Step 2Using a freestanding mixer fitted with a dough hook, mix the flour, yeast, caster sugar, cinnamon and ½tsp salt. Alternatively do this by hand. Add egg and cooled milk mixture and mix to combine. Keep kneading (in the machine or by hand) for about 10min, until the dough is springy and smooth.
Step 3Put the dough in a large, lightly greased bowl. Cover bowl with clingfilm and leave dough to rise in a warm place for 1hr, or until doubled in size.
Step 4Mix the filling ingredients together and set aside.
Step 5Grease and line the base of a deep 23cm (9in) round cake tin. Punch dough down in bowl. Lightly flour a work surface and roll out dough to a rough 35.5 x 25.5cm (14 x 10in) rectangle. Spread the filling over the top of the dough. Roll up tightly from a long edge. With the seam at the bottom, cut into eight equal slices.
Step 6Arrange slices in the prepared tin, spacing apart and standing them on their flat side. Cover with a clean tea towel or clingfilm and leave to prove in a warm place for 30-45min, until well risen.
Step 7Meanwhile preheat oven to 200°C (180°C fan) mark 6. Combine the ingredients for the crumble topping. Once the buns have proved, sprinkle over the crumble (you want this to be in clumps) and bake for 25min, until risen and golden.
Step 8Transfer to a wire rack and leave to cool. Mix icing sugar with 1tbsp water and drizzle over the buns before serving.
Per serving:
Calories: 618
Protein: 9g
Fat: 27g
Sat fat: 14g
Carbs: 82g
Sugars: 31g
Fibre: 3g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
