Oh my Lord!

Overnight cinnamon buns with maple cream cheese glaze

Nothing beats the smell of cinnamon buns in the morning, and these are perfect with a hot coffee after a morning walk. I’ll whip them up the day before I plan to treat friends and family. Leaving the cinnamon buns to have their second prove in the fridge overnight allows the yeast to develop more, giving an even deeper flavour. But of course they can be made, baked and eaten the very same day! Spreading the cream cheese glaze over the buns while they’re still warm is essential, as this is what gives them their sticky texture. These are probably the most technical bake in the book, but perhaps the most special.

Makes 12 buns

225ml milk
1 tablespoon active dried yeast
90g granulated sugar, plus 1 tablespoon extra
550g strong white bread flour ground cinnamon salt vanilla bean paste (or vanilla extract) large eggs butter, melted