Prepare to end of step 5 the evening before you want to serve for breakfast, but chill for the second rise (and overnight). To serve, allow to come to room temperature for 1½hr, then complete recipe.
Advertisement - Continue Reading Below
Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
375
Ingredients
FOR THE DOUGH
275ml
whole milk
75g
butter, chopped
550g
strong white flour, plus extra to dust
7g
sachet fast-action dried yeast
75g
caster sugar
1
medium egg
FOR THE FILLING
100g
unsalted butter, softened
1Tbsp.
instant espresso powder
1Tbsp.
ground cinnamon
100g
demerara sugar
FOR THE GLAZE
1Tbsp.
instant espresso powder
50g
caster sugar
Directions
Step 1For the dough, in a small pan heat the milk and butter until the butter melts. Set aside to cool until just warm. Using a freestanding mixer fitted with a dough hook, or a large bowl and a wooden spoon, mix the flour, yeast, sugar and pinch of salt.
Step 2Whisk the egg into the cooled milk mixture, add to the flour bowl and mix to make a soft dough (add a splash more milk if mixture looks dry). Knead on medium speed if using a mixer, or tip on to a lightly floured work surface and knead by hand for 5-10min, or until soft and springy.
Step 3Return dough to the bowl (if needed), cover and leave to rise in a warm place for 1½hr, or until doubled in size.
Step 4Grease and line a roughly 20.5 x 30.5cm roasting tin with baking parchment. For the filling, mix all the ingredients in a small bowl until combined and spreadable.
Step 5Roll out the dough (no need to flour work surface) to a neat 28 x 38cm rectangle. Spread over the filling. Roll up from a long edge. Cut into 12 even slices and arrange, cut-side up, in the roasting tin. Cover and leave to rise again for 1hr, or until visibly puffed up.
Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake the buns for 30-35min, or until golden. Leave to cool in tin for 5min.
Step 7Meanwhile, make the glaze. In a small pan, gently heat the espresso powder, sugar and 75ml water over low heat, stirring until the sugar dissolves. Turn up the heat and bubble for 2min. Brush over the warm buns and leave to cool completely in the tin before serving.
Per serving:
Calories: 375
Protein: 7g
Fat: 14g
Saturates: 8g
Carbs: 54g
Sugars: 20g
Fibre: 1g
Our 15 best coffee recipes for when you need a caffeine boost
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”!).
