Step 1In a small pan, heat the milk until just steaming. Remove from the heat, add the butter to melt and set aside until just warm.
Step 2Using a freestanding mixer fitted with a dough hook, mix the flour, yeast, caster sugar, cinnamon and ½tsp salt. Alternatively do this by hand. Add egg and cooled milk mixture and mix to combine. Keep kneading (in the machine or by hand) for about 10min, until the dough is springy and smooth.
Step 3Put the dough in a large, lightly greased bowl. Cover bowl with clingfilm and leave dough to rise in a warm place for 1hr, or until doubled in size.
Step 4Mix the filling ingredients together and set aside.
Step 5Grease and line the base of a deep 23cm (9in) round cake tin. Punch dough down in bowl. Lightly flour a work surface and roll out dough to a rough 35.5 x 25.5cm (14 x 10in) rectangle. Spread the filling over the top of the dough. Roll up tightly from a long edge. With the seam at the bottom, cut into eight equal slices.
Step 6Arrange slices in the prepared tin, spacing apart and standing them on their flat side. Cover with a clean tea towel or clingfilm and leave to prove in a warm place for 30-45min, until well risen.
Step 7Meanwhile preheat oven to 200°C (180°C fan) mark 6. Combine the ingredients for the crumble topping. Once the buns have proved, sprinkle over the crumble (you want this to be in clumps) and bake for 25min, until risen and golden.
Step 8Transfer to a wire rack and leave to cool. Mix icing sugar with 1tbsp water and drizzle over the buns before serving.
Per serving:
Calories: 618
Protein: 9g
Fat: 27g
Sat fat: 14g
Carbs: 82g
Sugars: 31g
Fibre: 3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
