Giant cinnamon bun

1. In a jug, combine the yeast, sugar and milk. Allow to stand for 3–5 minutes, then add the egg yolk and butter.

2. In a large mixing bowl, whisk together the flour and salt. Make a well in the centre and add the yeast mixture. Bring the flour and liquid together to form a dough and knead until soft and smooth.

3. Place the dough in a lightly oiled bowl, cover in clingwrap and leave in a warm place for 1 hour, or until doubled in size.

4. Meanwhile, make the filling. Beat the butter until soft and silky. Add the cinnamon and sugar and mix well. Keep at room temperature so that it’s soft and spreadable.

5. Preheat the oven to 200°C. Knock down the dough and roll out into a 40 x 30 cm rectangle. Spread the butter filling over the dough, leaving a 1 cm border around the edges. Reserve 1–2 T of the filling. Sprinkle over the chocolate chips, reserving a few for decoration.

6. Roll up the dough into a long cylinder. Using a sharp knife, slice down the middle of the cylinder lengthways to split it open without cutting all the way through. Twist the two strands of dough together, and place on a greased and lined baking tray. Arrange in a circle shape. Pinch the ends together, then spread over the reserved filling and sprinkle over the remaining chocolate chips. Bake on the lower rack of the oven for 15–20 minutes, then reduce the heat to 180°C and bake for a further 10–15 minutes. Serve warm.

Cook’s tip: This is a stiff dough but allowing it to rest before rolling it out will prevent the dough from springing back too much.

Find more sweet treat recipe here.

Photographs: Sadiqah Assur-Ismail
Food assistant: Kate Ferreira