450g strong bread flour
1 teaspoon caster sugar
7g (1 sachet) fast action yeast
For the filling:
75g butter, softened
75g caster sugar
4 teaspoons cinnamon
175g icing sugar
2 ½ teaspoons lemon juice
1. Put the flour, sugar and yeast in a bowl and mix with a wooden spoon.
2. Melt the butter in the microwave and heat the milk in a microwave until lukewarm (too hot and it will kill the yeast!).
3. Mix the butter and milk together and pour into the flour mixture.
4. Mix with a wooden spoon then bring into a ball with your hands.
5. Sprinkle flour onto the worktop and knead the dough for 10 minutes or until smooth and springy.
6. Grease the bowl, place the dough into it and cover with cling film.
7. Leave the bowl in a warm place to prove for 50 minutes.
8. Make the filling by mixing the softened butter, sugar and cinnamon together to form a paste.
9. Grease and line a 20cm square cake tin.
10. When the dough has doubled in size, after 50 mins, place it onto a floured worktop again and knead for 2 minutes.
11. Flour a rolling pin and roll the dough into a rectangle around 20 x 40 cm.
12. Spread the filling over the dough, leaving a border around the edge.
13. Roll up the dough from the long end then cut into 9 equal sized pieces.
14. Arrange the buns in 3 rows of 3 in the cake tin. Make sure they are well spaced apart.
15. Cover the bowl with cling film and leave to sit in a warm place for 30 minutes. The buns will increase in size.
16. Preheat the oven to 200 degrees Celsius/Gas mark 6.
17. Bake the buns for 10 minutes and then remove from the oven and carefully cover with tin foil (the tin will be hot!!).
18. Turn the oven down to 180 degrees Celsius/Gas mark 4 and bake the buns for a further 30-35 minutes.
19. Allow the tin to stand on a wire rack for 20 minutes before removing the buns.
20. Make the lemon icing by mixing the icing sugar and lemon juice.
21. When the buns are completely cooled drizzle with the lemon icing.