For the dough

6 fl. oz. milk
2 fl. oz. water
2 ½ oz. granulated sugar
1 sachet fast action dried yeast
1 egg
1 tsp. vanilla extract
1 tbsp. maple syrup
2 oz. unsalted butter, melted and cooled to room temperature
1 tsp. salt
14-16 oz. strong white bread flour, plus extra
¼ tsp. ground cinnamon
vegetable oil, for greasing

For the filling

4 oz. soft light brown sugar
1 oz. granulated sugar
1 ½ tbsp. ground cinnamon
1 oz. unsalted butter, softened

For the glaze

3 oz. unsalted butter
6 oz. light brown sugar
1 tsp. vanilla extract
2 oz. maple syrup
3 tbsp. double cream
6 oz. pecans, roughly chopped

1. Mix the milk and water together then heat gently in a small saucepan until warm. Remove from the heat and pour into a small bowl. Mix in 1 tbsp. of the the sugar and all of the yeast into the warm liquid. Cover with clingfilm and set aside in a warm place for 7-10 minutes or until frothy.
2. In a stand mixer attached with a dough hook (or you could just use a large bowl and a wooden spoon), add the salt, 14 oz. flour, the rest of the sugar and cinnamon.
3. Pour in the egg, vanilla extract, maple syrup, yeast mixture and the melted butter. Mix on a medium speed for 10-15 minutes until a smooth, soft, and elastic dough is formed. (If doing by hand, knead the dough on a flat, floured surface for 10-15 minutes). Add more flour if necessary but the dough should be a little bit sticky.
4. Grease a large bowl with some vegetable oil . Take the dough out of the mixer and form it into a ball. Place it in the oiled bowl and brush some oil over the top and sides of the dough. Cover with cling-film and place it in a warm spot to rise for about 1 1/2 hours or until doubled in size.
5. In a small bowl, make the filling by mixing together the two sugars and cinnamon. Set aside.
6. Next, make the glaze. Melt the butter slightly in a small pan over a medium heat. Add the sugar, vanilla, and maple syrup. Continue to stir until the butter has melted and the sugar granules have dissolved. Remove from the heat and pour into a medium sized bowl. Stir in the double cream until smooth and glossy. Set aside to cool.
7. Once the glaze has cooled, spread it evenly in a medium-sized baking tray the sprinkle the pecans all over.
8. Remove the dough from the bowl and roll it out onto a floured surface into a 15”x11” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long sides of the dough, tightly roll it. (Brush a little water on one of the ends to help seal the dough). Cut into 8 even slices and place them next to each other cut side up in the baking tray. Cover with clingfilm and put them back into a warm spot to prove for 30 minutes.
9. Meanwhile preheat your oven to gas mark 180º Celsius.
10. Once risen, remove the clingfilm and make the buns 25-30 minutes or until golden brown.
11. Once the buns are baked, leave to cool for 10 minutes on wired rack. Being super careful, place a flat tray on top of the baking tray and carefully flip over. Gravity should make the buns drop to the flat tray.
12. Serve warm and enjoy!