1 cup warm milk
1tablespoon dried instant yeast
2 tablespoons caster sugar
1 teaspoon salt
3 tablespoons butter, softened
1 large egg
3 cups plain flour plus extra
1/2 cup salted butter softened
3 tablespoons ground cinnamon
1 cup brown sugar
1 tablespoon milk or orange juice
2 cups icing sugar
2 tsp vanilla essence
2 tablespoons butter, softened
Preheat the oven to 160°C.
In a stand mixer add the warm milk, yeast, salt, caster sugar, butter and egg. Mix on low speed to combine then add the flour 1 cup at a time. Change to a dough hook and knead for 8 to 10 minutes. This can also be done by hand. The mix should be tacky and soft but not sticky.
Place in a lightly greased bowl and cover for an hour or until doubled in size.
Mix all the ingredients for the filling together and set aside.
Mix the icing and set aside
Once the dough has risen, knock it down with your fingers to remove the air and place onto a lightly floured surface.
Roll into a rectangle approx 12cm by 20cm and spread the filling all the way to the edges.
Roll tightly from the longest edge to form a sausage shape then cut into 12 equal circles.
Place into a 20cm round tin that is lightly greased and cover again and leave to rise for another hour.
Bake for 15 to 18 minutes, oven depending until golden brown and hollow sounding when tapped.
Pour over the icing whilst hot and leave to cool.