1: Pour 250 ml lukewarm water into a small bowl, add the yeast and stir until it has dissolved.
Combine the milk and butter in a small saucepan and simmer over low heat until the butter has melted. Remove from the heat and stir in the caster sugar and salt. Mix in 250 ml cold water and then the eggs, one at a time.
Tip 600 g of the flour into another bowl, make a well in the middle and add the activated yeast and the egg mixture. Stir with a knife until a dough starts to form, then turn it out onto a floured surface and knead for 5–10 minutes, adding as much of the remaining flour as needed to make a light, non-sticky dough. If you add too much flour the dough will be tough to eat. Place the dough in an oiled bowl, cover with cling wrap or a damp tea towel and leave to prove for 1 hour or until doubled in size.
2: Put the brown sugar and cinnamon in a bowl and mix until well combined.
3: Punch down the dough and roll it out on a floured surface to a rectangle about 1.5 cm thick. Brush with melted butter, then evenly sprinkle over the cinnamon sugar. Roll it up nice and firmly, then use a sharp knife to slice it into pieces about 2.5 cm thick. Arrange, cut-side up, on a large well-greased baking tray, leaving a little room between each roll for spreading. Cover and rest for about 30 minutes.
Preheat the oven to 180C.
Put the tray in the oven and bake for 20–30 minutes or until lightly golden. Remove from the oven.
4: Use an electric mixer to beat the icing sugar, cream cheese, lemon juice and vanilla until it is creamy and tastes amazing! You may need a little extra water if it is too thick, but don’t overdo it as you want the icing to be a little on the thick side as it will melt when you pour it over the buns.
Pour the icing evenly over the warm buns and eat! YUMMM.
Note: If you feel like a little extra something, you can scatter a lightly stewed apple over the dough with the cinnamon sugar.
1 tablespoon active dry yeast
250 ml milk
80 g butter, at room temperature
2 tablespoons caster sugar
2 teaspoons salt
2 large eggs
900 g plain flour
110 g brown sugar
1 tablespoon ground cinnamon
80 g butter, melted
160 g pure icing sugar
125 g cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract