Cinnamon buns

Method

1. Stir the melted butter into the warm milk and set aside.

2. Stir the flours, yeast and caster sugar together until combined. Make a well in the centre and add in the eggs and milk mixture. Bring the dry ingredients into the well and stir everything until combined and a sticky dough has formed.

3. Lightly oil a clean surface. Tip your dough onto the oiled surface and knead until the dough becomes less sticky and smooth.

4. Place into an oiled bowl and cover the top. Keep in a warm place for about an hour until it doubles in size.

5. While your dough is rising you can make the filling by mixing all of the ingredients together. Grease a baking tin or dish with deep sides.

6. Knock back or roughly knead the dough to take out the largest of the bubbles and then gently shape it into a flat rectangle. Spread the filling on top. With the longest edge closest to you, roll the dough into a cylinder. Cut cylinder into about 12 even slices.

7. Fit the slices into the greased tin and cover with a damp tea towel. Set aside to allow them to rise again for about half an hour. Preheat your oven to 200°C.

8. Brush the top of the buns with the beaten egg and bake for about 15 minutes until the buns have risen and are golden on top. Dust lightly with the ground cinnamon while still warm.