Check out the November issue of Olive magazine just out. You must try the recipe for Sticky Cinnamon buns. They are super easy to make – no more than 10 minutes to assemble – and then 15-20 mins in the oven and you have the most perfect breakfast or mid morning snack. You can also make a batch, cut them into individual buns and then freeze for up to a month. Then whenever you fancy a little indulgence you can just pop one straight in the oven from the freezer and bake for 20 minutes. Seriously yummy and a million times nicer than anything you could buy in a shop.
Here is the recipe again in case you haven’t seen Olive yet:
Sticky Cinnamon Buns
Takes 40 minutes to make
50g unsalted butter, softened
2 tbsp ground almonds
4 tbsp soft brown sugar
2 tsp ground cinnamon
375g ready rolled all-butter puff pastry
3 tbsp sultanas
1. Heat the oven to 200C.
2. Beat the butter, ground almonds, sugar and cinnamon together. Unroll the sheet of puff pastry and spread the butter mix all over. Sprinkle over the sultanas then roll up into a sausage and cut into 8 pieces. Put on a large non-stick baking tray, spiral-cut-side-up and flatten gently with your hand. Sprinkle with a little extra sugar (I think Demerara works best) and bake for 15-20 minutes or until puffed and golden.