Cinnamon Buns

Method

1. Preheat the oven to 180°C.
2. Activate the yeast in the milk and castor sugar.
3. Combine the flour and salt.
4. Rub in the 100 g of butter and the activated yeast mixture to form a rough dough.
5. Knead the dough for about 10 minutes on a lightly floured surface, until it is smooth and elastic.
6. Leave to prove in a warm area for 30 minutes.
7. While the dough is proving, make the filling by mixing the cinnamon, melted butter and brown sugar until well combined.
8. Divide the dough into 12 equal portions.
9. Roll each portion into a sausage shape then, using a rolling pin, roll each sausage into an oval shaped flatbread.
10. Spread a tablespoon of the filling over each flatbread.
11. Roll from the short side and cut each bun into 2 equal pieces.
12. Place in a greased 20-25 cm square cake tin cut side down.
13. Prove for 30-45 minutes or until the dough has doubled in size.
14. Bake for 30 minutes.
15. Once cooked, remove the buns from the oven and place on a cooling rack for about 15 minutes.
16. While cooling, make the glaze with the water and icing sugar.
17. Pour it over the warm buns then set them aside to cool completely.