It’s winter, time to get baking. Cinnamon scrolls/buns are one of my favourites.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Overnight cinnamon buns with a maple cream cheese glaze

225ml milk

1 tbsp active dried yeast

90g granulated sugar, plus 1 tbsp

550g strong white bread flour

1 tsp ground cinnamon

1 tsp salt

1 tsp vanilla bean paste (or use vanilla extract)

2 large eggs

75g butter, melted

FOR THE FILLING

6 tbsp butter, at room temperature

180g soft dark brown sugar

2 tbsp ground cinnamon

FOR THE MAPLE CREAM CHEESE GLAZE

120g cream cheese

3 tbsp butter, at room temperature

75g icing sugar

1 tsp vanilla bean paste (or use vanilla extract)

4 tbsp maple syrup

pinch of salt

1. Gently warm the milk in a pan until it’s ‘bath-water warm’, then pour into a jug and add the yeast and

the tablespoon of sugar. Stir to mix and then leave to activate for 5 minutes, or until it goes foamy.

2. Put the flour, cinnamon and salt into a large bowl. In a separate bowl, combine the 90g granulated sugar,

vanilla, eggs and melted butter and then pour this into the bowl of flour along with the activated yeast milk.

Mix with a spoon until a dough forms.

3. Turn out on to a lightly floured surface and knead for 8–10 minutes until a smooth dough is formed and

the dough is no longer sticky. Transfer this dough to a clean and lightly oiled bowl, then cover with cling film

and leave to rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, grease and line a 30 x

20cm baking tray with non-stick baking paper.

4. Without disturbing the risen dough too much, roll it out on a lightly floured surface to a large rectangle,

about 40 x 60cm. Spread the softened butter all over the dough rectangle, leaving an unbuttered

1cm border on all sides. Mix the sugar and cinnamon together and sprinkle this all over the dough, using

your fingers to press it into the butter.

5. Starting at a long edge, tightly roll the dough up like a Swiss roll, pinching at the end to seal and keep a tight

roll. Use a very sharp knife to score and then cut the roll into 12 slices, each about 4cm thick. Trim off any

loose ends.

6. Place the rolls in the greased baking tray, cover tightly with cling film and place in the fridge overnight, or for

at least 12 hours.

7. When you are ready to bake, remove the cinnamon rolls from the fridge, uncover and allow to come

to room temperature for about 1 hour. Meanwhile, preheat the oven to 200°C/180°C fan

8. Bake for 20–25 minutes until starting to turn golden around the edges and the dough is firm to touch and

hollow when tapped with a wooden spoon.

9. Make the cream cheese glaze by combining everything with a hand-held electric whisk in a small bowl.

10. Remove the cinnamon buns from the oven and whilst they are still warm and in the baking tray, generously

spread the glaze over the top. Enjoy warm or keep for 2–3 days in an airtight container at room temperature

or up to 5 days in the fridge.

NOTE

• If you have a stand mixer, use the dough hook attachment to mix and knead the dough.

• These can be frozen once baked or after the first proving; allow to defrost overnight in the fridge and then bake as above.