Cinnamon rolls

Place the butter into a saucepan with the milk. Warm over a low heat until it melts, then set aside to allow the mixture to cool.

Combine the flours into a large bowl and add the yeast and caster sugar. Add 100ml warm water to the milk and butter mixture, then beat in the eggs. Gradually add this to the dry mixture, stirring acontinuously, until a sticky dough forms. You may not need all the milk mixture – add just enough for a sticky but not wet dough.

Turn the dough out onto a lightly oiled surface and knead for 10-15 minutes, or until no longer sticky, smooth and elastic. Place into an oiled bowl, cover, and leave in a warm place for 1-2 hours or until the dough doubles in size.

To make the cinnamon filling, beat the soft butter, soft sugar, cinnamon and nutmeg to a smooth paste. Set aside. When the dough has risen, turn it out onto the oiled surface and fold in on itself a couple of times to knock out any large air bubbles. Roll out to a large rectangle approximately 40x60cm (or 1.5 times as long as it is wide), getting it as thin as possible.

Using a spatula or palette knife, spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a log. Trim the ends, then divide the dough into 12 even-sized pieces (see tip). Place on a large baking tray, leaving a gap between each to allow them to rise.

Cover the buns loosely with a clean tea towel and leave to rise for 30 minutes, or until puffy and larger in size. While the buns are rising, preheat the oven to 200°C, gas mark 6. Prepare the topping by beating together all the ingredients until smooth

Bake the buns for 12-15 minutes, or until golden brown on top and beautifully risen. Allow to cool for a few minutes (the cinnamon sugar will have bubbled up), then smear with the topping while the buns are warm so it drips into all the crevices. Allow to harden slightly, then serve as soon as possible