Kelewele Cinnamon Buns

Ingredients

• Dough
  • 350g plain flour plus extra for dusting;
  • 50g caster sugar;
  • 7g sachet fast action dried yeast; 
  • 120ml whole milk;
  • 50g unsalted butter [plus extra for greasing tin];
  •  1 large egg; vegetable oil for bowl;  
• Filling
  •  45g unsalted butter melted and cooled;
  • 1 tsp ground cinnamon; 
  • 1  tsp ground ginger;
  • ½ tsp ground cloves;
  • ½ tsp ground nutmeg;
  • 50g soft dark brown sugar;  
• Icing
  • 100g icing sugar;  
  • ½ tsp vanilla extract;
  • 1 ½ tbsp sobolo [cooled hibiscus tea] or milk [for unflavoured icing].

Method

1. To make the dough, combine the flour, sugar, yeast and 1 tsp of salt in a bowl.
2. Set aside.
3. Tip the milk, 60ml of water and the butter into a pan.
4. Heat until the butter has melted and the mix is warm (about 43C if you have a thermometer).
5. Pour the wet ingredients into the dry, and gently stir with a wooden spoon until combined.
6. Add the egg and stir until a soft, semi-sticky dough forms.
7. Lightly flour a worksurface and your hands.
8. Tip out the dough and knead for 2-3 minutes.
9. Lightly oil a bowl, add the dough, cover loosely and leave to rest for 10-15 minutes.
10. Roll the dough out into a 35cm x 20cm rectangle.
11. Brush with the butter.
12. Combine the spices and sugar, and sprinkle all over.
13. Roll the rectangle up tightly from a long edge.
14. Cut into 14 pieces (each should be about 2½ cm wide).
15. Lightly butter an 18cm round cake tin.
16. Arrange the pieces, spiral-side up, in the tin.
17. Cover and leave to prove in a warm place for 1 hour until doubled in size.
18. Heat the oven to 190C/fan 170C/gas 5.
19. Bake for 25-30 minutes or until lightly browned, then leave to cool until just warm.
20. For the icing, whisk together the sugar, vanilla and sobolo or milk.
21. Drizzle over the rolls, and serve.