Cinnamon Buns

Method

Warm the milk to blood temperature and dissolve the yeast with a pinch of the caster sugar. Mix the flour, remaining sugar, and salt in a bowl, then add the yeast mixture and softened butter, kneading for ten minutes until smooth and elastic. Cover and leave to rise for one hour until doubled. Roll out the dough to a 30cm square, brush with softened butter, then sprinkle the cinnamon and brown sugar evenly across the surface. Roll tightly into a log, cut into 12 equal pieces, and place on lined baking trays. Cover and prove for thirty minutes. Brush each bun with egg wash and sprinkle generously with pearl sugar. Bake at 200C for fifteen to eighteen minutes until golden brown. Cool slightly on a wire rack before serving.