Step 1

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

Step 2

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Step 3

Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Step 4

Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

Step 5

Place the apricots, sugar, and salt in a medium sauce pan over medium heat. Bring to a light boil, and cook, stirring occasionally, for 10-15 minutes or until the apricots are soft and the liquid has reduced slightly. Transfer to an airtight container and allow to chill completely

Step 6

In a medium bowl, whisk together turbinado sugar, brown sugar, flour, and salt. Add the melted butter, and stir with a spatula until clumps form. Set aside in the fridge until ready to use (store in an airtight container if you are making ahead)

Step 7

Grease twelve 3.5” (9cm) rings and place on a baking sheet, or grease a 12 cup jumbo muffin pan, or line two baking sheets with parchment paper (see notes). Combine all cinnamon filling ingredients in a small bowl. On a lightly floured surface, roll out the dough to a rectangle 11'“x 22” (28x55cm).

Step 8

Spread the dough with the cinnamon bun filling.

Step 9

Starting from the long edge, roll up the dough into a tight spiral. Cut into 12 equal buns. Take the end of the strip of dough and tuck underneath the bun, and place each within a ring or on the baking sheet.

Step 10

Lightly cover the buns with plastic wrap and leave to sit for 30 to 45 minutes in a warm spot, or until puffy, and a small indentation is left when poked gently with your finger.

Step 11

While the rolls are rising, preheat the oven to 350°f / 180°c.

Step 12

Using your fingers or the bottom of a lightly greased measuring cup, press an indentation into the centre of each bun (this will feel very counter intuitive). Fill each indentation with about 1 Tbsp of the cooled apricot compote, then top each bun with a heaped tablespoon of streusel.

Step 13

Bake the buns for 30 to 35 minutes, or until deeply golden brown and a thermometer inserted into the dough reads at about 190°f / 90°c (make sure you are poking it into the dough rather than the apricot fillling).

Step 14

Remove from the oven and allow to stand for 5-10 minutes before removing from the rings. Allow to cool on a wire rack.