Perfect Cinnamon Buns with Fig Compote

Passos12

1. 1

   Pas 1. Warm the milk

   Warm 180 ml milk until it feels like warm bath water, not too hot.

   llet
2. 2

   Pas 2. Mix the dough

   Add 2.25 tsp fast acting yeast, 50 g sugar, 60 g melted butter (cooled so it is liquid but not hot), 1 egg and 1 egg yolk. Mix together, then add 360 g bread flour and 1 tsp salt.

   lletllevat secsucre50 g de 90 gmantega60 g de 120 gourovell d'oufarina de força
3. 3

   Pas 3. Knead the dough

   10 min

   Knead for 8-10 minutes until you have a soft, slightly sticky dough.

4. 4

   Pas 4. Let the dough rise

   1 h

   Transfer to a lightly oiled bowl, cover with cling film and a towel and leave somewhere warm for 1 to 1.5 hours, or until doubled in size.

5. 5

   Pas 5. Cook the fig compote

   Roughly chop 400 g fresh figs and add to a frying pan with 40 g sugar and a good squeeze of lemon. Cook over a medium heat until the figs have completely broken down and the excess water has cooked away.

   figasucre40 g de 90 gllimona
6. 6

   Pas 6. Cool the compote

   Spread the compote onto a plate and leave to cool completely.

7. 7

   Pas 7. Spread the filling

   Roll the risen dough into roughly a 25 x 35 cm rectangle. Spread with 60 g softened salted butter, followed by an even layer of the cooled fig compote.

   mantega60 g de 120 g
8. 8

   Pas 8. Add the cinnamon sugar

   Mix 140 g dark brown sugar with 1.5 tbsp ground cinnamon and sprinkle evenly over the figs. Gently press it into the filling.

   sucre morècanyella
9. 9

   Pas 9. Shape the buns

   52m 30s

   Tightly roll the dough into a log, then cut into 7 equal buns. Place baking paper in the Low Casserole, place in the buns, cover and leave to rise again for 45 to 60 minutes until puffed up and touching.

10. 10

    Pas 10. Bake the buns

    22m 30s

    Bake at 180°C / 160°C fan for around 20-25 minutes until golden but still soft and gooey in the middle.

11. 11

    Pas 11. Make the frosting

    Beat together 110 g cream cheese, 85 g icing sugar, 40 g softened salted butter and 0.5 tsp vanilla until smooth and fluffy.

    formatge cremóssucre glaçmantega40 g de 120 gvainilla
12. 12

    Pas 12. Frost the buns

    10 min

    Leave the buns to cool for around 10 minutes, then spread the frosting generously over the top.