For the buns:

• Whole milk 300ml
• Butter 50g
• Plain flour 225g
• Bread flour 200g
• Fast action yeast 7g
• Caster sugar 60g
• Fine salt ½ tsp
• Egg 1, beaten

For the filling:

• Butter 75g, softened
• Light soft brown sugar 50g
• Cinnamon 2 tsp
• Salt ½ tsp

For dusting:

• Caster sugar 100g
• Cinnamon 2 tsp

1. Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
2. Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
3. Beat the filling ingredients together and spread over the dough.
4. Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
5. Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
6. Mix together the cinnamon and sugar and toss each bun in the mix until coated.

Read our Tried & Tested review of Da Bara’s buns here.