Great with a cup of tea

Makes 12 buns

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Ingredients

For the rolls

• 500g strong white bread flour
• 50g caster sugar
• 7g fast action dried yeast
• 200ml whole milk
• 100g salted butter, softened
• 2 eggs, beaten

For the pear fillng

• 5 large ripe pears, peeled, cored and roughly chopped
• 1 tbsp caster sugar
• Juice of 1/2 lemon
• 25g unsalted butter
• 25g dark chocolate, grated

For the cinnamon butter

• 100g unsalted butter, softened
• 75g light brown sugar
• 1 tbsp ground cinnamon

For the toffee glaze

• 75g unsalted butter
• 3 tbsp golden syrup
• 3 tbsp light brown soft sugar

Method

1. ROLLS: combine the flour, sugar and yeast in a mixer fitted with a dough hook.
2. Gently warm the milk in a saucepan over a low heat. Add the butter into the pan and once melted pour the mixture into the bowl with the flour, sugar and yeast.
3. Add the beaten eggs and mix until combined. Then knead on low medium speed for 7 minutes or until the dough is smooth and elastic.
4. Form the dough into a ball and place in the bowl and cover. Leave to prove in a warm place for about 1-1 1/2 hours until doubled in size.
5. PEAR FILLING: Tip the pears into a pan with the sugar, lemon juice and butter. Cover and cook on a low heat, stirring from time to time until the pears start to breakdown into a puree. Remove the lid to cook of any excess liquid and leave to cool.
6. CINNAMON BUTTER: beat the butter, sugar and cinnamon until smooth and creamy.
7. Turn the dough out onto a floured work surface and knead for 30 seconds. Cover with an upturned bowl and leave for 5 minutes.
8. Whilst waiting, line a 30 x 20cm baking tin with baking paper.
9. On a floured work surface roll out the dough into a neat 50 x 30cm rectangle with the longest side closest to you.
10. Spread the cinnamon butter over the dough leaving a 1cm border round the edge.
11. Spread the pears over the top and scatter with grated chocolate.
12. Starting with the side closest to you, roll up the dough keeping it even and tight. Cut the roll along its length into 12 equal slices and place the slices in the tin.
13. Cover loosely and leave to prove for 30 minutes.
14. Heat the oven to 180ºC/ Gas mark 4 and bake the buns for 25 minuets.
15. While the buns are baking, prepare the toffee glaze. Gently stir the butter, syrup and sugar together in the pan over a low heat. Bring to a boil and simmer for about 2 minutes, stirring continuously until slightly thickened. Set aside to cool.
16. Remove the buns from the oven and spoon the toffee glaze oven the top and return them to the oven for about 5-10 minuets, until golden brown.
17. Serve and enjoy 🙂