Ingredients

Dough

• 420g / 3 Cups Strong White Flour
• 60g / ¼ Cup Golden Caster Sugar
• 7g Dried Yeast
• 185ml / ¾ Cup of Warm Milk (not hot)
• 60g / ¼ Melted Butter
• 1 Egg
• 1 Egg Yolk
• Pinch of salt

Filling

• 100g / 2/3 Cup Light Brown Soft Sugar
• 2 tsp Cinnamon
• 60g Soft Butter

Icing

• 60g Soft Cream Cheese
• 30g Softened Unsalted Butter
• 95g / ¾ Cup Icing Sugar
• ½ tsp Vanilla Extract

Method

1. Put the flour, in a large bowl mixing bowl and make a well in the center.
2. Place the sugar, salt and then the dried yeast in the well.
3. Pour the warm milk (not hot), melted butter, egg and egg yolk in the well.
4. Mix with an electric mixer with the dough hook attachment for 8 minutes, if you don’t have an electric mixer then bring mix together with a table knife and then hand knead for 12 minutes.
5. Bring the kneaded dough in to a ball then place in a lightly oiled bowl and cover with lightly oiled Clingfilm and a clean tea towel.
6. Leave in a warm place for 1 hour or until doubled in size.
7. Meanwhile prepare the filling by mixing together the sugar and cinnamon.
8. Line a 26cm cake tin with parchment/baking paper.
9. Dust the counter top with flour and a small amount of cinnamon.
10. Roll out the dough into a rectangle approximately 30cm x 20cm.
11. Spread the melted butter over the top of the rolled out dough and then sprinkle the filling mix over the top pressing down into the dough after.
12. Tightly roll along the shorter side, and then cut into 8 pieces.
13. Place the pieces into the cake pan leaving some space between the swirls.
14. Cover with lightly oiled Clingfilm and a clean tea towel and leave in a warm place for 30 – 45 minutes.
15. Preheat the oven to 170°C/Gas 3.
16. Remove the tea towel and Clingfilm then place in the oven for 20 – 25 minutes or until lightly golden brown at the edges, you want then to finish cooking with their own heat after they leave the oven. This gives the buns a beautiful soft centre.
17. Once cooled but still slightly warm add the icing then enjoy.