Cinnamon Buns

Steps

1. In a small saucepan, melt 100g of unsalted butter with 200ml of milk and 1 teaspoon of salt. Allow the mixture to cool until lukewarm.
2. In a large bowl, combine 250g of flour, 250g of strong white flour, 1 1/2 teaspoons of fast action yeast, 1 teaspoon of cardamom, and 1 tablespoon of caster sugar.
3. Create a well in the center, add 2 eggs, and pour in the lukewarm milk mixture. Stir until a sticky dough forms, using your hands if necessary.
4. Lightly oil your work surface with a dash of olive oil and knead the dough for 5–8 minutes until it's less sticky and elastic.
5. Shape the dough into a ball, place it in a greased bowl, cover with a tea towel, and let it rise in a warm place for about an hour or until doubled in size.
6. For the filling, mix 75g of softened unsalted butter with 50g of caster sugar and 2 tablespoons of cinnamon until combined. Set aside.
7. Prepare the remaining 50g of caster sugar and 2 tablespoons of cinnamon in a separate bowl.
8. Once the dough has risen, roll it out on a floured surface into a rectangle measuring 36x24cm (14x9½in). Spread the cinnamon butter mixture evenly over the dough.
9. Starting from the longest edge, roll the dough into a cylinder and slice it into 12 even pieces.
10. Place each slice on a paper cupcake case or in a greased muffin tin. Cover with a tea towel and let them rise again for 30–45 minutes.
11. Preheat your oven to 200°C (180°C Fan/Gas 6).
12. Brush the tops of the buns with 1 beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake for 12 minutes or until golden brown. Enjoy warm with coffee!