Cooked - Finger Buns - New Recipe

Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.Sift flour and cinnamon into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes, kneading in fruit for the last 2 minutes of kneading time. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.Meanwhile, preheat oven to 200°C/180°C fan-forced.Grease 2 baking trays well with olive oil cooking spray or olive oil. Divide dough into 12 portions. Roll each portion into 12cm logs. Place, 5cm apart, on prepared trays.Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Bake for 20 minutes.Place icing sugar, butter and 2 tablespoons warm water in a bowl. Stir until smooth. Tint pink. Spread icing over cooled bun tops. Sprinkle with coconut. Serve.