Neven Maguire's Pistachio Cinnamon Rolls

INGREDIENTS

• 200ml Simply Better Irish Jersey Whole Milk
• 500g Strong White Bread Flour
• 1 Sachet Fast-Action Dried Yeast (7g)
• 1 Tsp Simply Better Expertly Blended Saigon Cinnamon Powder
• 1 Tsp Simply Better Achill Sea Salt
• 50g Caster Sugar
• 2 Simply Better Free Range Eggs
• 100g Butter, softened
• ½ Jar Simply Better Pistachio Spread
• 100g Shelled Pistachios, finely chopped
• 2 Tbsp Simply Better Limited Edition Acacia Honey
• 1 Carton Simply Better Irish Original Cream Cheese
• 180g Icing Sugar, sifted
• 1 Tsp Vanilla Extract

METHOD

1. Pour the milk into a small pan and just allow it to warm through, or use the microwave.
2. Tip the flour, yeast, cinnamon, salt, caster sugar, milk and eggs into the bowl. Use a paddle attachment on your mixer to combine everything until it comes together in a dough. Then tip out onto a floured surface and knead for two minutes until smooth.
3. Put the dough back into the bowl and put the mixer on a medium setting. Then add the softened butter 1 to 2 tsp at a time. Turn the dough back out onto the work surface and flatten to a 20cm square. Then freeze for 30 minutes or chill for one hour.
4. Line a medium baking tray with parchment paper and grease with butter. Lay the rested dough on a lightly floured surface and roll into a 25 x 35cm rectangle. Spread over half the jar of the pistachio spread and then sprinkle over half of the pistachios. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. Chill the dough again for another 30 minutes.
5. Re-roll the dough into a 30 x 40cm rectangle, then roll it up along the long edge into a tight log. Trim off the ends and cut into 15 equal-sized slices. Arrange the slices, spiral side up, in the prepared tin and leave to prove until doubled in size – they should join together and fit into the tray snugly.
6. Preheat the oven to 200°C (400°F/Gas Mark 6). Bake the buns for 30-35 minutes until golden brown. Meanwhile, mix the honey with 2 tsp of boiling water. As soon as the buns come out of the oven, brush them with the honey glaze and then leave them to cool a little. To make the frosting, mix the cream cheese, icing sugar and vanilla in a bowl until smooth. Smear over the pistachio buns and scatter the rest of the pistachios on top. Serve warm or cold.