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Maple, Nuts and Cinnamon Buns

There really is nothing quite like a good sticky bun, I just adore them and they make me feel so good and so comforted when warm and gooey and packed full of delicious yumminess! I also have a BIG thing for caramel and genuinely believe a nice pot of caramel makes everything just that little bit better.

Maple, Nuts and Cinnamon Buns

Maple, Nuts and Cinnamon Buns

The Humble P
Delve into 6 deliciously sticky buns that will be your next breakfast go to!
Prep Time 1 hr
Cook Time 15 mins
Course Breakfast
Servings 4 people

Ingredients
  

For the buns

  • 350 g Plain Flour
  • 3 tsp Instant Dry Yeast
  • 8 tbsp butter
  • 3 tbsp granulated sugar
  • 8 tbsp Oat Milk
  • 1 pinch Maldon Sea Salt
  • 1/4 tsp Ceylon Cinnamon
  • 1/2 tsp Bicarbonate soda
  • 1 tsp Baking Powder
  • 2 tbsp Maple Syrup

For the filling

  • 3 tbsp Butter
  • 2.5 tbsp Golden Caster Sugar
  • 1/4 tso Cardamom Powder
  • 2 tsp Ceylon Cinnamon Powder
  • 1/2 tsp Vanilla Extract
  • 10 Pecans Chopped
  • 10 Hazelnuts Chopped
  • 1 tsp Almonds Ground
  • 1 tsp Nutmeg

For the topping

  • 4 tbsp Butter Not the Brown Butter
  • 2 tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 tbsp Cream I use Alpro

Instructions
 

For the buns

  • Make your brown butter first so you have time to cool it, simply pop all of your butter into a pan on a low heat and cook until brown (keep stirring) and when it starts to smell nutty - bring it off the heat and let it cool.
  • In a small bowl, microwave your milk until just warm and then add in your yeast and leave for around 10 minutes until slightly risen, bubbly and foamy. In another bowl, mix together your flour, sugar, cinnamon, baking powder and soda, maple syrup and salt and then mix in your yeast mix and then your melted brown butter and stir until it forms a nice dough. Then leave in the bowl, covered with cling film or a tea towel and leave in a warm place for around 25 minutes.

For the Filling

  • In a bowl, mix together your melted brown butter, sugar, vanilla extract, chopped pecans and hazelnuts, ground almonds, cardamom, nutmeg and cinnamon and set aside.

For the buns

  • Roll out to around a 13 x 9 inch long rectangle, the dough should be about an inch in thickness. You don't want it too thin otherwise you will struggle to roll. Then spread over your delicious sugar filling mix over the dough and then roll up (as tightly as you can) then roll outwards with your hands to form a 15 inch roll and then cut evenly into 6 pieces. I used a muffin here to make muffin buns. Spray with coconut oil and place your dough in. Cover again and leave somewhere warm for a further 15 minutes.

The Topping (Caramel)

  • To make the caramel, on a high heat, mix your sugar until it turns into a syrup (do not let it burn), then put in your butter until it foams and starts to turn auburn in colour and then at this point, add in your cream and vanilla extract and keep stirring until it thickens and then take off the heat.

For the buns

  • Cover your buns with a tbsp of the caramel glaze and bake in the oven for 12-15 minutes until perfectly auburn in colour and enjoy. Ideally straight away but it can keep for up to two days.
Keyword caramelised pecans, Cinnamon, Cinnamon Buns, hazelnut, maple, nuts, sticky buns

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