Inspired by a trip to Denmark a couple of years ago where I tried a Cinnamon Snegl bun – delightful.

Makes 12

Prep & cook time: 2 and a half hours

Ingredients:

For the dough

• 100g Butter
• 200ml Milk
• 1 x tsp Salt
• 250g Plain Flour
• 250g White Bread Flour
• 7g Yeast
• 50g Caster Sugar
• 2 x Eggs
• 1 x Tbsp Olive Oil

For the filling

• 75g Butter, softened
• 100g Caster Sugar
• 2 x Tbsp Cinnamon Power
• 1 egg, beaten

To serve

• 1 Tub of Betty Crocker Vanilla Frosting

Method:

1. Heat the butter, milk and salt in a saucepan until the butter has melted. Allow to cool for 5-10 mins.
2. Meanwhile, combine the flours, yeast and sugar in a large mixing bowl. Make a well in the centre and crack the eggs in. Now pour in the warm (not hot!) milk and butter mix. Stir to form a dough.
3. Put the oil onto the work surface and knead for 8 minutes, vigorously. Shape into a ball and put into a large greased bowl. Cover and set aside in a warm place for one hour.
4. While your dough is proving you can make the filling. Combine the butter, half the sugar and half of the cinnamon in a bowl. In a smaller bowl add the rest of the sugar and cinnamon, stir.
5. When the dough is ready, roll on a floured work surface into a large rectangle. Spread the butter, sugar and cinnamon mix onto the dough.
6. From the longest side, roll your dough to form a cylinder. Cut into even pieces.
7. Place each slice into a greased muffin tin. Cover with a clean tea-towel to prove for 30-40 minutes.
8. Meanwhile heat the oven to 180C Fan.
9. Using a pastry brush, add the eggs to the top of the buns. Then sprinkle with cinnamon sugar liberally.
10. Bake for 12 mins, until golden brown.
11. Once cooled slightly, spread 1 tsp of Betty Crocker’s Vanilla Frosting onto the inside of the bun. Enjoy!

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Do the kitchen dance