500g strong flour
7g dried yeast
300ml milk (tepid)
120g soft butter
100g brown sugar
3 tablespoons cinnamon
4 tablespoons honey
100g icing sugar
2 tablespoons water
In a mixing bowl fitted with a dough hook, mix the flour, salt. yeast, milk and egg until a smooth dough is reached.
Add the butter and mix on speed one for 5 minutes until all the butter in incorporated.
Remove from the bowl a place into another greased bowl, cover with a cloth and leave in a warm place to prove for 35 minutes or until doubled in size.
Once proved, turn out onto a floured surface and roll into a rectangle, removing the excess air.
Spread the butter on top, sprinkle on the sugar, cinnamon and chopped pecans.
Roll this like you would a Swiss roll.
Cut into 8 pieces and place these into a lined greased 8” round loose bottom baking tin.
Once again, cover with a cloth and leave in a warm place to prove for 45 minutes or until the dough has doubled in size.
Once the second prove is complete, egg wash the top and place in a preheated oven set at 180C and bake for 35 minutes or until golden brown.
Once baked allow to sit in the tin for 5 minutes then de-mould onto a wire rack to cool.
Gently heat the honey and then brush this over the cinnamon bun cake, giving it a nice shine.
In a small bowl blend the icing sugar and water until you have a thick sugar icing.
Drizzle this over the cake and serve!