They really are very simple to make. I just threw all the ingredients in my stand mixer and let it do all the hard work. Let it rise for a couple of hours, the rolled it out and smothered the dough in dried raisins and sultanas, brown sugar and butter. Rolled it up and then sliced it into 12 pieces.
I then let the dough rise for another hour or so. I cheated and heated up my oven then let the tray sit in there, so the buns could rise. Time was getting on, and I knew those hungry kids would be off the bus soon flinging open the cupboards and looking for food. The buns were soon in the oven and the smell of baking buns and cinnamon was filling the house. Yum!
While they were still warm I drizzled some a thin icing over the buns. I just mixed half a cup of icing sugar and a little water and spooned it over. If you want a crispier icing, then leave the buns til they are cooler. However, I like the softness of the icing all melted into into the buns.
Sticky Brown Sugar Buns
3 and a half cups high grade flour
2 tablespoons sugar
50g softened butter
3 teaspoons Surebake yeast
1 teaspoon salt
275mls milk, warmed for 20 seconds in microwave
Make the dough using a breadmaker or a stand mixer. If using a mixer, mix on low speed for 10 minutes using the dough hook.
Spray the dough and bowl with oil and leave in a warm place until doubled in size. Cover with plastic wrap.
Tip onto lightly floured bench and roll out to about 25cm x 35cm rectangular shape.
50g butter, softened
1/2 cup brown sugar
1 teaspoon cinnamon
Spread over the bread dough then sprinkle with 1 cup mixed dried fruit (sultanas, raisins, currants etc).
With longest side facing you, roll up the dough into a log shape, pinching it to seal. Cut the dough into 12 even sized pieces and place them onto baking tray. Spray with oil, cover with plastic wrap and leave to double in size.
Preheat the oven to 190 degrees Celsius. Bake for 15-20 minutes until golden brown and hollow sounding. Transfer to cooling rack and drizzle with icing if desired.
Source: Foodtown magazine June/July 2008