Norwegian Cinnamon Buns

Preheat oven to 230C/gas mark 8

Combine flour,sugar,salt,yeast in a large bowl. Melt butter and whisk into the milk and eggs and stir into flour mixture. Mix to combine and then knead the dough by hand until smooth and spongy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave to rise for 25 minutes.

Take 1/3 dough and roll it or stretch it to fit pan; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of 50cm x25cm. Mix the filling ingredients in a small bowl and spread the rectangle of dough with the filling mixture. Try to get even coverage. Roll up fro the longest side until you have a giant sausage. Cut into 2cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly side up. Don’t worry if they won’t fit snugly together as they will swell and become puffy when they prove. Brush with egg and let rise for 15 minutes.

Put in a hot oven for 20-25 minutes. Remove from the tin by picking up parchment paper and leave to cool on a rack.