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These cinnamon buns are really easy to make. In fact you could make the dough on a Friday night, and then bake on the Saturday morning for a real, freshly baked treat.听

Makes 8听

Ingredients听

For the dough

路听听听听听听听听 125g salted butter

路听听听听听听听听 听320g whole milk

路听听听听听听听听 36g fresh yeast (1/2 quantity if using dried)

路听听听听听听听听 1 large egg, whisked

路听听听听听听听听 听125g soft brown sugar

路听听听听听听听听 听750g plain flour

路听听听听听听听听 1tsp cinnamon听

For the filling

路听听听听听听听听 100-125g salted butter

路听听听听听听听听 听100-125g soft brown sugar

路听听听听听听听听 听4tbsp cinnamon听

Method听

To make dough, melt butter over a low heat, add milk and warm to around 30掳c.听

If you鈥檙e using fresh yeast, add this to the milk and whisk until incorporated. If you鈥檙e using dry yeast this can simply be added to the dry ingredients.听

Put all dry ingredients to stand mixer and pour in half of the butter/milk. Mix with dough hook until it starts to come together then slowly add the whisked egg. Mix and then add the other half of the butter/milk.听听

Mix until smooth and silky, and coming away from the sides of the bowl easily. Add more flour or milk if needed to correct the texture. Leave for 1 hour at rom temperature then refrigerate overnight. Make sure the container you put the dough in has room for it to expand into.听

To make filling, melt butter over low heat, add sugar and cinnamon, mix until smooth but do not allow to get too hot.听

When ready to bake, flour work surface and roll out dough to just under 1cm thick. Trim to rough rectangle shape and evenly cover with filling.听听听

Roll tightly into a sausage and cut into 8 even slices. Place into a lined roasting tray, set aside to prove for 30 minutes or until doubled in size.

Bake at 180掳c for around 25 minutes, checking at 20 for colour.

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