ICED CINNAMON BUNS baking kit - makes 10

ICED CINNAMON BUNS baking kit - makes 10 from Baked In

• this award winning recipe creates 10 delicious, indulgent cinnamon buns
• fun for the whole family, for an extra special breakfast treat!
• kit includes: premium dry ingredients (in exact amounts needed), step by step guide
• just add egg, butter and milk!
• ingredients: strong white bread flour (wheat flour, statutory nutrients: (calcium, niacin, iron, thiamin)), icing sugar (23%) (sugar, cornflour), dark muscovado sugar (sugar, cane molasses), caster sugar, yeast (yeast, emulsifier: sorbitan monostearate), ground cinnamon (0.5%), salt (salt, anti-caking agent: sodium ferrocyanide).
• allergy information: contains wheat. May contain traces of nuts, milk and soya.
• this particular kit is suitable for vegetarians 
• instructions from Baked In:
• "Put the flour, sugar & salt (bag 1), & yeast (bag 2) in a bowl with 50g soft butter. Rub together for 5 minutes, or until there are no lumps & the mixture resembles fine breadcrumbs.
• Gently heat 165ml of milk on the hob (or in the microwave) until lukewarm. Add this to the flour mixture & mix until a dough is formed, before kneading for 5 minutes, until smooth & elastic.
• Put the dough into a clean bowl, cover with cling-film & leave somewhere warm until the dough has doubled in size – this typically takes 60-90 minutes.
• Press the risen dough down in the bowl to remove the air. Roll out into a rectangle, roughly 40cm long & 25cm wide. Spread 30g of very soft (but not melted) butter evenly over the dough. Ensure the brown sugar & cinnamon (bag 3) are well mixed & sprinkle evenly over the buttered dough.
• Roll the dough up lengthways & use a sharp knife to cut into 10 slices. Lightly grease the tins & gently place the slices into the tins, flattest side down.
• Cover the tins & leave to rise again in a warm place for 20-30 minutes.
• Preheat the oven to 180C/160C fan/Gas Mark 4.
• Separate an egg yolk into a bowl & mix with a tsp of water. Brush the risen buns with this mixture.
• Bake for 15-18 minutes, or until the buns are golden brown.
• While the buns are in the oven, make the icing by mixing 15g soft butter with the icing sugar (bag 4). Gradually add around 1 tbsp (15ml) of milk & mix until the icing is thick but spreadable.
• When the buns are out of the oven and still warm, spread as much icing as you like over the top. The finished iced cinnamon swirls are tasty cold, but best eaten warm!"
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