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My Kitchen Drawer’s Cherry Bakewell Cinnamon Buns

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My Kitchen Drawer’s Cherry Bakewell Cinnamon Buns

Combining two of our favourite sweet treats in one, the whole family is sure to adore this delectable dessert hybrid. 

Make My Kitchen Drawer's Cherry Bakewell Cinnamon Buns as a weekend treat or Valentine’s surprise and your home will be filled with a scrumptious freshly baked scent all day.   

Discover Alix's delicious recipe below. 

Equipment

  • 20cm Cake Tin 


Ingredients 

For the dough: 

  • 270g strong bread flour
  • 2½ tsp fast action yeast
  • 40g caster sugar 
  • 1½ tsp salt 
  • 60ml milk 
  • 85g cold unsalted butter
  • 1 egg 
  • For the filling
  • 85g melted butter
  • 50g ground almonds
  • 25g soft brown sugar
  • 1 tbsp ground cinnamon 
  • For the glaze
  • 150g icing sugar 
  • 4 tbsp milk 
  • ½ tsp vanilla 
  • 6 Glace Cherries 

 

Method: 

  1. Whisk the flour, yeast, sugar and salt together in a bowl.
  2. Heat the milk until warm, then add the butter and stir it together until it melts. 
  3. Make a well in the dry mixture and pour the wet mixture into it, followed by an egg.
  4. Bring the mixture together to form a dough, then tip it out onto a floured surface and knead it together for 5-10 minutes until smooth and soft. 
  5. Cover the bowl with a tea towel and leave to prove for an hour or until doubled in size. Top tip: During the colder months, an oven with just the light on is the perfect proving environment.
  6. Whilst the dough is proving, prepare your almond cinnamon filling by mixing ground almonds, brown sugar and cinnamon together and combining it with melted butter to form a paste. If it’s too loose, don’t worry as it will thicken as the butter solidifies. 
  7. When proved, tip it out onto a floured work surface, knead it together into a smooth ball then roll it out to a rectangle around 30x20cm. Spread the almond cinnamon paste across the dough then roll it up from the shortest end into a log.
  8. Cut into 6 even rolls then lay into a prepared greased cake tin leaving a space between them all to expand. Cover and leave to prove again for 30 minutes and the rolls are all puffed up and have filled the gaps. 
  9. Preheat the oven to 180c and bake for 20 minutes until golden. 
  10. Allow to cool for 30 minutes and make the icing glaze by mixing the icing sugar, milk and vanilla together. 
  11. Pour the glaze across the top of the buns then top each piece with a glace cherry and serve. 

These are best baked and eaten on the same day but will last up to 2 days if kept in an air-tight container.

Feeling inspired to create this sweet treat? Head over to Asda to pick up all your ingredients online