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Sticky icky If you ever ventured inside an American shopping mall circa the 1990s, you will know the smell of the Cinnabon. The extravagant, sickly sweet wafts used to permeate air-conditioned buildings in a way that Starbucks can only dream of. The (now less prolific) kiosks dole out doughy swirls, laced with syrupy combinations of cinnamon sugar, caramel, frosting and pecans. You can get them on Oxford Street now, but it’s not the same. Even delicious food can only taste so good if you eat it on Oxford Street. Make these. Eat them for breakfast, - quickly, while they’re still warm. Our copycat cream cheese dip is totally non-optional. Nigella’s schnecken (borrowed from How to be a Domestic Goddess) For the dough: 500g bread flour 50g caster sugar 1/2 teaspoon salt 7g/1 sachet easy blend yeast or 15g fresh yeast 75g unsalted butter 150ml milk 2 large eggs For the syrup: 125g unsalted butter 2 tablespoons demerara sugar 4 tablespoons maple syrup 3 tablespoons golden syrup 200g walnut or pecan pieces (we used toasted hazelnuts) For the glaze: 1 large egg 2 tablespoons milk For the filling: 50g caster sugar 100g demerara sugar 1 tablespoon cinnamon 12-bun muffin tin and lined baking tray for turning the sticky buns out onto later Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter in the milk, beat in the eggs and stir into the dry ingredients to make a dough. Knead for 10 minutes. When it’s springy and smooth, form it into a ball, put into an oiled bowl, turn to coat, and cover with clingfilm. Leave in a warm place for 1 hour or until doubled in size Now beat the butter until soft and smooth and add the sugar, still beating. Beat in the syrups and then divide this mixture between the muffin cups. Top with the nuts Preheat the oven to 180°C/gas mark 4. When the dough’s ready, knead once more and then roll out to a large rectangle, approximately 60 x 30cm, with the long side nearest you. Beat the egg and add the milk. Glaze the dough,with whatever you have to hand Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (though not too tightly), keeping a firm sausage shape Cut into 12 even slices, and lie each slice cut side up, on top of the nuts and syrup in the muffin cups Leave to prove for about 20 minutes and when they’re risen, put into the oven and bake for 20-25 minutes, by which time they should be golden and cooked: crisp in parts, sticky in others Place the roasting tin or baking sheet on top and turn the whole thing the other way up. (You will need oven gloves and a degree of caution for this.) Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns. Leave to cool, then apply to face - as if you need my encouragement Gobbler’s copycat Cinnabon wonder-dip 100g softened butter 100g cream cheese 200g sugar ½ tsp lemon juice ½ tsp vanilla extract Beat the cream cheese and butter . Add the sugar slowly and mix for as long as you can, or until smooth. Add the lemon and vanilla towards the end and keep mixing. You want it glossy and gloopy. You’ll know http://www.thriftygobbler.com/126/

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