Blueberry, pecan and cinnamon sticky buns

I've seen lots of American recipes for cinnamon rolls, which all use yeast to make a proper dough. I'm too inpatient to wait for dough to rise and so decided to try making sticky buns using just a mixture with self-raising flour - no need to leave it to rise in a warm place for hours, this can be used straight out of the mixing bowl. I added fresh blueberries and ground pecans to the traditional cinnamon filling. It was really quick and fun to make, and they turned out beautifully. Delicious with a cup of strong black coffee!

Ingredients

100g butter (plus extra for greasing)

12oz self-raising flour

2 tbsp golden caster sugar

1 tsp ground cinnamon

Pinch of salt

200ml milk (plus extra for glazing)

2 egg yolks

For the filling

2oz pecans

2oz dark brown sugar

1oz golden caster sugar

3 tsp cinnamon

50g butter, melted

200g blueberries

Method

1. Preheat the oven to 180°C.
2. Melt the butter.
3. Use a little of the melted butter to grease the base and sides of a 9 inch round cake tin, the bottom lined with baking paper.
4. Sift the flour, sugar, cinnamon and salt into a large mixing bowl.
5. In a jug, add the milk, egg yolks and melted butter and whisk together.
6. Make a well in the centre of the dry ingredients and pour the milk mixture in. 
7. Beat well to combine all ingredients into a soft dough.
8. Place a large piece of waxed paper on your work surface and lightly dust it with flour. 
9. Turn the dough out onto the floured sheet and knead gently, then roll out into a rectangle about 12 x 15 inches.
10. To make the filling, place the pecans, both sugars and cinnamon into a small food processor and blitz. Add this to the melted butter and stir well to combine into a sticky paste.
11. Spread the pecan mixture over the dough and scatter with fresh blueberries.
12. Roll the dough into a log, using the waxed paper to help you.
13. Use a sharp knife to cut the dough log into 1 inch slices, and pack them (cut-side up) into the prepared tin.
14. Brush gently with a little extra milk and bake in the preheated oven for 30 -35 minutes or until golden brown.
15. Remove from the oven and cool for 10 mins in the tin before removing.