400g plain flour
50g caster sugar
12g dried yeast
240ml tepid milk
55g soft butter
120g soft butter
100g brown sugar
2 tablespoons cinnamon
150g chopped pecans
4 tablespoons honey
150g icing sugar
2 tablespoons water
In a mixing bowl fitted with a dough hook, mix the flour, salt, sugar, yeast and milk until a smooth dough is reached.
Add the butter and mix on speed one for 5 minutes until all the butter in incorporated and dough is smooth.
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.
Make a paste with soft butter, cinnamon & brown sugar and spread on the dough, sprinkle the chopped pecans on top.
Roll this like you would a Swiss roll.
Cut into 7/8 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 60 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/160C Fan 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!