Makes 9 buns

• 2 cups all purpose flour – (extra for rolling dough out)
• 2 and 1/4 teaspoons baking powder
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter (extra for greasing the baking dish)

Filing:

• 1/2 cup packed light brown sugar
• 2 and 1/2 teaspoons cinnamon
• 1 tablespoon unsalted butter (this will be melted)

Method:

• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
• In a small saucepan set over low heat on the stove, combine milk and butter. Cook just until the butter is melted (not boiling).
• Add the milk mixture to the flour and using a spatula mix just until combined.
• Flour your work surface then turn out the dough and knead it for 1 minute until the dough comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed but do not over knead the dough.
• Cover the dough loosely with a damp cloth and let it rest for 15 minutes.
• Preheat the over to 180°c and grease a +-20cm baking dish with butter.
• Lightly flour your work surface then roll out your dough into 10 x 14″ (+- 25 x 35cm) rectangle.
• In a small bowl, whisk together the brown sugar and cinnamon.
• Brush the rolled out dough all over with the melted butter then sprinkle the cinnamon sugar mixture on top.
• Beginning at the top end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
• Arrange the rolls into greased baking dish (allow room for growth)
• Bake the rolls for 25 to 30 minutes until they are pale golden and baked through.
• Top with your choice of cream cheese frosting, chocolate ganache or caramel sauce and add nuts if desired.

Recipe by Gaby Ballotto