- Serves: Makes 6-10
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 30 mins resting
- Effort: easy
- 450 g self-raising flour, plus extra for dusting
- 3 tbsp caster sugar
- 2 tsp ground cinnamon
- 100 g melted butter, plus extra for greasing
- 2 egg yolks
- 150 ml milk, plus a little extra to glaze
For the filling
- 1 tsp ground cinnamon
- 120 g raisins
- 55 g soft brown sugar
- 2 tbsp caster sugar
- 1 tbsp melted butter
For the icing
- 125 g icing sugar
- 2 tbsp soft cream cheese
- 1 tbsp butter, softened
- 2 tbsp boiling water
- 1 tsp vanilla essence
1. Mix the flour, salt, caster sugar, and cinnamon together in a bowl.
2. In a separate bowl, whisk the butter, egg yolks and half the milk together until combined.
3. Stir the wet mixture into the dry ingredients to make a soft dough, and add the remaining milk, if needed. Cover the bowl with cling film and allow the batter to rest for 30 minutes.
4. For the filling: while the dough rests, stir the filling ingredients together.
5. Preheat the oven to 180C/160C fan/gas 4. Butter an oven dish of around 25cm by 20cm.
6. Once the dough has rested, roll it out on a floured surface to make a large rectangle shape, about 1cm thick.
7. Sprinkle the filling evenly over the rolled-out dough. Roll the dough up from one edge, like you would a Swiss-roll, to make a sausage shape. Slice the sausage across into small coiled buns and place into the prepared dish. Brush the tops of the buns with milk and bake for 20-30 minutes, or until the buns are risen and golden brown. Remove from the oven and set aside to cool slightly.
8. For the icing: sift the icing sugar into a bowl and stir in the cream cheese and butter until beginning to combine. Pour over the water and vanilla and stir until smooth. Add a little extra water, a few drops at a time, until the icing coats the back of a spoon.
9. Drizzle the icing over the warm buns, and serve warm or cold.
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