For the dough:
- 180ml milk
- 1 1/2 tsp dried yeast
- 1 egg, beaten
- 60g sugar
- 75g butter
- 470g plain flour
For the filling:
- 80g soft butter
- 135g soft brown sugar
- 15g cinnamon
- 175g double cream or a small tin of evaporated milk (approx 170g)
For the icing:
- 60g cream cheese
- 30g butter
- 1/2 tsp vanilla essence
- 90g icing sugar
- A little milk as necessary
Approx 30cm diameter greased shallow
round cast-iron pan or cake tin (not
removable base or springform)
First, put the milk into a heatproof jug or bowl, along with the yeast, egg, sugar and butter. Warm on the back of the AGA until the butter softens, then stir well and add the flour.
Mix and form into a ball, then place in a greased mixing bowl. Cover with a clean tea towel, beeswax wrap or cling film and leave in a warm place for an hour or two until doubled in size. The top of the simmering plate lid is an ideal place, protecting the chrome lid with a chefs’ pad or folded tea towel.
While the dough is proving, make sure the butter for the filling and icing is soft by placing it in a bowl on the back of the AGA to soften if necessary.
Once the dough has risen, turn it out on to a floured work surface and roll out into a rectangle approx 50cm x 40cm.
Spread out the dough rectangle with the softened butter and sprinkle evenly with the sugar and cinnamon, all the way to the edges.
Taking the long edge of the dough, roll it into a long log shape, then cut into 16 pieces, approx 3cm wide. Arrange the pieces in the pan or tin, on their sides, so the spiral of filling can be seen, then cover and prove again in a warm place for 30 minutes. They will be close together but not necessarily touching.
Pour over the cream or evaporated milk and bake in the AGA baking oven for 30-40 minutes.
While the rolls are baking, make the icing by beating all the ingredients together. Add a little milk to make a thick pouring consistency.
When the rolls are baked, allow them to cool for a few minutes then drizzle over the icing. Cool and serve.
You can store the cinnamon buns in an airtight container for 2-3 days. You can also wrap them in foil or greaseproof paper and freeze for several weeks. Defrost them in foil or paper wrapping in the AGA warming oven or on the simmering plate lid.