Cinnamon buns.

Cinnamon buns recipe:
From Smitten Kitchen

For the dough:
1 cup milk
3 tbs unsalted butter
3 1/2 cups plain flour
1/2 cup white sugar
1 egg
7g packet dry, instant yeast
1 tsp salt

Place the milk and butter into a small saucepan and heat over medium heat until butter has melted and milk is warm.
Pour into a big mixing bowl and add 1 cup of the flour, sugar, egg, yeast and salt.
Beat on low speed for 3 minutes.
Add the remaining flour and beat until incorporated and the dough is sticky (You might have to do this with a wooden spoon, rather than a hand mixer). The dough should be sticky, but not too sticky.
Tip the dough out onto a lightly floured work surface to knead.
If you find that the dough is sticking to your hands, sprinkle the dough with flour and keep kneading until the dough is smooth and almost elastic, about 8 minutes.
Form the dough into a nice ball and place into a large, lightly oiled bowl.
Cover with cling wrap and a clean tea towel and place in a warm, draught-free place until the dough has doubled in size, about 2 hours.


For the cinnamon filling:
3/4 cup (packed) brown sugar
2 tbs ground cinnamon
1/4 cup unsalted butter, melted
Pinch of salt
3/4 cup sultanas

While the dough is rising, mix the brown sugar, cinnamon and salt together in a small bowl and set aside.

Tip the risen dough out onto a lightly floured work surface.
Roll the dough out to a 15by11 inch rectangle.
Pour the melted butter over the dough and sprinkle with cinnamon sugar and sultanas.
Starting at the long side, roll the dough up towards you into a tight log.
Seam side down, slice the cinnamon log into 18-20 small slices.
Place the slices into 2 greased tins (I found that a 20cm springform tin was easier to get out, but a square tin is fine too), cut side up.
Cover each tin with cling wrap and a clean tea-towel and place in a warm, draught-free spot to rise for 40-45 mins.
Pre-heat oven to 190C, and stick the trays in the oven.
Bake the rolls for 20 mins, until the tops are golden.
Take the trays from the oven and flip the buns out onto a wire rack to cool.
Glaze buns when cool.


For the orange glaze (optional):
1 1/2 cups icing sugar
juice and zest of half an orange

Mix all ingredients together until smooth. If the icing is a bit thick, add more juice until it's runny enough to pour onto the buns.