Cinnamon buns

For the dough:

200ml milk, warmed

100g butter, melted

150g plain flour

100g wholemeal flour

250g strong white flour

1½ tsp fast acting yeast

4 tsp golden caster sugar

2 eggs, lightly beaten

dash of sunflower oil

For the filling:

75g butter

30g golden caster sugar

30g muscovado sugar

100g pecan nuts, finely chopped

To decorate:

1 egg, lightly beaten

1 tsp ground cinnamon