Iced Cinnamon Buns

Step 1Put the flour and salt in a bowl with the soft butter. Rub together for 5 minutes, or until there are no lumps and the mixture resembles fine breadcrumbs.

Step 2Gently heat the milk on the hob until lukewarm, and add the flour mixture.

Step 3Add the yeast and caster sugar, mix until a dough is formed, then knead for 5 minutes on a lightly floured surface.

Step 4Put the dough into a clean bowl, cover with cling-film and leave somewhere warm until the dough has doubled in size - this typically takes 60-90 minutes.

Step 5Push the risen dough down in the bowl to remove the air. Roll out into a rectangle, roughly 40cm long and 25cm wide.

Step 6Spread the very soft (but not melted) butter even over the dough. Ensuring there are no lumps of sugar, sprinkle the muscovado sugar and cinnamon mix over the buttered dough.

Step 7Roll the dough up lengthways like a Swiss roll. Use a sharp knife to cut into 12-14 slices.

Step 8Grease the baking tins and gently arrange 6-7 slices in each tin, flattest side down.

Step 9Cover the tins and leave to rise again in a warm place for 20-30 minutes. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan assisted).

Step 10Brush the risen buns with a little milk. Put the tins in the preheated oven and bake for 15-18 minutes, or until the buns are golden brown.

Step 11While the buns are in the oven, make the icing by mixing 20 grams of soft butter with the icing sugar. Gradually add 2 tablespoons of milk and mix until the icing is thick but spreadable.

Step 12When the buns are out of the oven and still warm, spread as much icing as you like over the top. The finished iced cinnamon swirls are tasty cold, but best eaten while still warm.

Ingredients

Steps