Cinnamon Buns with a Sticky Maple Tahini Topping

I am definitely more of a cook than a baker. I’ve never been one for strict measurements. I love that when cooking you can get inventive with flavours, add a spice here and a herb there. Whereas baking is much more precise and I’m definitely guilty of being a crazy baker. So I made it my mission to perfect some of the classics… with a touch or two of my own je n’ais ce quoi.

This one seriously paid off. The topping is sticky, spicy and the perfect sweet treat. Dunk these into your morning coffee and I promise you will not be disappointed

🥐450g strong white bread flour
🥐50g spelt flour
🥐300ml milk
🥐80g soft brown sugar
🥐5g fast action yeast
🥐2tsp salt
🥐100g butter
🥐Tsp ground cinnamon
🥐1/2 tsp all spice
🥐1 egg

Topping
🥐85g tahini
🥐95g butter
🥐50g maple syrup
🥐200g dark sugar
🥐50g light brown sugar
🥐20g cinnamon

Combine all the dough ingredients apart from the butter in a bowl. Tip onto a floured surface and knead thoroughly for 5mins
Flatten the dough out and add cubes of the butter on top. Fold the dough over so it covers the butter (like a Cornish pasty) and knead again. Keep doing this until all the butter is used. Kneading until the dough is elastic, glossy and all the butter is melted into it
Place into a bowl cover with cling film or a tea towel and rest in the fridge for an hour
Meanwhile make your filling by mixing everything together into a bowl until combined
After the hour is up take the dough out of the fridge and roll it out into a large rectangle – approx 50cm long x 40cm
Spread the tahini filling over the dough until it is completely covered. Leaving a small lengthways strip free of filling – this will be used to seal the rolls. Brush a little bit of water onto the strip
Roll the pastry lengthways pressing the watered strip into the dough to seal it
Line a baking tray. Cut the roll of pastry into 10-12 individual pieces then transfer them to the baking tray. Press them down slightly. Cover with a tea towel or cling film and leave for another hour to double in size
Bake the rolls in an oven (180degrees) for 25mins (turning the tray round half way through)
Leave to cool then enjoy!

The rolls should be soft and a little stodgy, and the filling sticky and sweet!
If you’re a morning sweet tooth these will really hit the spot!