• 14g fresh yeast / 7 g dried active yeast
  • 160ml milk, lukewarm
  • 1 tsp vanilla extract
  • 450g plain flour
  • 55g caster sugar
  • Pinch of salt
  • 2 eggs
  • 125g butter, melted

Maple Glaze

  • 80ml maple syrup
  • 60g brown sugar
  • 75g butter, chopped

Cinnamon Butter

  • 100g butter, softened
  • 100g brown sugar
  • 2 tsp ground cinnamon
  • 100g Walnuts, chopped


  1. Firstly to prepare the dough place the yeast, milk, and vanilla in a bowl and mix to combine.
  2. Sieve in the flour, then add the sugar, salt, and mix to combine. Next, add the yeast and milk mixture, then add the eggs and melted butter.  
  3. Using your hands, combine the dough until it comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
  4. To make the maple glaze, pour the maple syrup into a pan and add the sugar and butter, cook gently over low heat and cook for 5 minutes.
  5. To make the cinnamon butter, place the butter, sugar, and cinnamon in a bowl. Set aside.
  6. Roll the dough out on a lightly floured surface to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 1cm border around the edge, and sprinkle with the walnuts.
  7. Starting with the longest side, roll tightly to enclose the filling.
  8. Trim the edges of the bun and cut into 12 even pieces. Place the pieces, side by side and scroll side up in a greased square baking tin. Set aside for 30 -45 minutes or until doubled inside.
  9. Preheat oven to 180°C /350F/Gas Mark 4
  10. Place the tin on a  baking tray and bake for 20 minutes. Cover loosely with aluminum foil and bake for a further 15 - 20 minutes or until cooked through and golden.
  11. Allow to stand for 2 - 3 minutes then brush with the maple glaze, allow to cool slightly before serving.