Cinnamon Cream Cheese Swirls with Bourbon Glaze

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 650g/1lb 7oz strong white flour
• 12g salt
• 75g/2½oz caster sugar
• 20g/¾oz dried yeast
• 500g/1lb 2oz cold butter
• 300g/10½oz cream cheese
• 1 vanilla pod
• 2 tsp ground cinnamon
• 1 free-range eggegg
• 25g/1oz sugar
• 25ml/1fl oz maple syrup
• 25ml/1fl oz bourbon whiskey
• 200g/7oz icing sugar

Also mentioned in the method: egg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the flour, salt, caster sugar and dried yeast together in a large bowl. Rub in most of the cold butter, cubed, until the mixture looks like coarse breadcrumbs.

2. Beat the egg and add it with a splash of water, mixing to a soft dough. Knead on a lightly floured surface for 8 minutes, then cover and leave somewhere warm for 1 hour until doubled.

3. Split the vanilla pod lengthways and scrape the seeds into the cream cheese. Beat in the 25g sugar and the ground cinnamon until smooth.

4. Roll the risen dough into a rectangle about 1/4 inch (6 mm) thick. Dot with the remaining cold butter, fold the dough in thirds, then roll it out again to a rectangle.

5. Spread the cinnamon cream cheese over the dough, leaving a border. Roll up tightly from the long side and cut into 8 equal slices.

6. Place the slices cut side up in a lined muffin or buns tin, cover and leave to prove for 30 minutes until puffy.

7. Bake at 400°F (200°C) for 20 to 25 minutes until golden brown and the centre of a bun reaches 190°F (88°C), since the dough contains egg. Cool for 5 minutes.

8. Sift the icing sugar into a bowl and whisk in the maple syrup and bourbon to a smooth glaze. Drizzle over the warm buns and serve.