Cinnamon buns

1. To make the dough, whisk together the water, yeast and 1/2 t sugar in a jug, then set aside to foam up for about 10–15 minutes.
2. In a medium bowl, combine the milk, eggs, 100g brown sugar, salt, vanilla and butter using an electric beater until combined.
3. Add the yeast mixture to the milk mixture and stir through. Sift 212g  flour into a large bowl and make a well in the center. Pour a quarter of the liquid into the well and mix through. Alternately add the remaining flour and liquid until you have a soft dough that’s not sticky but not dry either (be careful not to add too much flour as this will make your dough stiff).
4. Knead the dough for 5 minutes until smooth, then place in a greased bowl and loosely cover with clingwrap. Place in a warm area and allow to rise for 1–11/2 hours or until doubled in size.
5. Once the dough has risen, roll it out into a large rectangle about 25cm x 45cm  (check my highlights on Instagram to see what mine looked like). Rub the softened butter for the filling over the dough. Combine the sugar and cinnamon in a bowl and spread it over the dough, leaving no corners empty.
6. Roll up the dough from top to bottom (lengthways) into a Swiss roll. Cut into 12 large equal pieces (or smaller pieces of you prefer) and place them onto a lined baking tray or cake tin. Allow to rest for 1 hour then bake at 190°C for 20–25 minutes.
7. While the buns are baking, make the frosting. Whisk together all the ingredients until smooth. Remove the buns from oven and pour over the frosting while the buns are still warm. Sprinkle with nuts and serve immediately.

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