Cinnamon Buns

Ingredients
235ml full fat milk
60g unsalted butter
55g sugar
7g sachet fast acting yeast
350g white spelt or strong bread flour
1tsp salt

Filling:
100g unsalted butter, melted
100g brown sugar
3 tsp cinnamon

Icing:
150g icing sugar
60g unsalted butter, melted
milk to slacken

Warm the milk and butter in a large saucepan until the butter just starts to melt and the liquid is lukewarm. Sprinkle over the yeast and sugar and leave for 15 minutes until the top becomes foamy and the yeast starts to activate.

Add to the pan the flour and salt and mix to combine to a dough. Cover and leave in a warm place to double in size for around an hour. Grease a 12 hole muffin pan with some melted butter and set aside.

Tip the dough onto a floured work surface and knock back by kneading for 30 seconds.

Roll the dough thinly into a rectangle and trim to neaten up the edges. Brush all over with the melted butter then sprinkle over the sugar and cinnamon evenly.

With the longest edge farthest away from you, use both hands to carefully roll the rectangle towards you keeping the roll tight. Brush the ends with a little melted butter to seal.

Chop off each end and then divide the roll into 12 equal slices. Place the buns into the buttered muffin pan with the cut side uppermost and cover loosely with oiled cling film and leave to rise for 20-30 minutes. Preheat the oven to 190c or gas mark 5.

Remove the cling film and bake the buns for 15-20 minutes until well risen and golden brown.

Transfer to a cooling rack and make the icing by mixing the melted butter with the icing sugar, adding milk gradually until you have a pourable icing. Spread the icing over the slightly warm buns with a palette knife.