Cinnamon and Raisin Buns with a Vanilla and Orange Topping

MAKES 12

For the buns:

2 Jus-Rol puff pastry sheets, defrosted

12 tbsp unsalted butter, at room temperature

140g light brown sugar

55g pecans, lightly packed and chopped into large pieces

For the filling:

2 tbsp unsalted butter, melted and cooled

125g light brown sugar, lightly packed 3 tsp ground cinnamon 120g raisins

For the topping:

Zest and juice of 1 orange

(zest chopped, not grated into large chunks)

2 tsp vanilla extract

110g pecans, chopped into large pieces

118ml heavy cream

160g maple syrup

360g icing sugar

1 Preheat the oven to 205˚C/185˚C fan/gas mark 6. Place a 12-cup standard muffin tin on a baking tray and lightly grease the muffin tin with butter and flour.

2 For the buns, in the bowl of an electric mixer with paddle attachment, combine the butter and light brown sugar.

3 Place a rounded tablespoon of mixture in each of the 12 muffin cups.

4 Distribute the pecans evenly

“The most amazing part is that it’s so simple and quick!”

among the 12 muffin cups on top of the butter and sugar mixture.

5 Lightly flour a wooden board or work surface. Unfold one sheet of puff pastry with the folds going left to right.

6 Brush the whole sheet with half of the melted butter, leaving a one-inch border around the puff pastry. Sprinkle each sheet with 60g of brown sugar, 1½ tsp of cinnamon and half of the raisins.

7 Starting with the end nearest you, roll up the pastry snugly around the filling, finishing with the seam side down.

8 Trim half an inch from the ends of the roll and discard.

9 Slice the roll into six equal pieces, each about

1½ inches wide.

10 Place each piece, spiral side up, in six of the muffin cups.

11 Repeat with the second sheet of puff pastry to make 12 sticky buns. 12 Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

13 Allow to cool for five minutes only.

14 Invert the buns onto parchment paper (ease the filling and pecan out onto the buns with a spoon) and cool completely.

15 For the topping, place orange, vanilla, pecans and cream in a saucepan. Whisk and bring to the boil.

16 Add maple syrup and mix until it has combined.

17 Keep stirring until it thickens and leave to cool.

18 When cool, add icing sugar and use a spoon, in a back and forth motion, to drizzle it evenly across the finished buns!

These are absolutely perfect for a special breakfast or brunch. Get the kids to help - they’ll love making these sweet and sticky treats!