Ingredients
Cinnamon spirals
Filling
Lemon icing
Method
1.Put milk in a pan and bring almost to the boil, take off heat, add butter, sugar and salt and stir to mix. Pour into a large bowl and leave until lukewarm.
2.Sprinkle the yeast onto the lukewarm water in a cup and set aside.
3.After about 10 minutes, beat the eggs and mix them into the warm milk mixture, followed by the yeast.
4.Add the flour 1 cup at a time, mixing first with a wooden spoon and then with your hands until you have a soft – not sticky – dough.
5.Knead lightly on a floured board and put into a large, oiled bowl. Turn the dough over so every surface is oiled, cover the bowl with a damp cloth and leave to sit on the bench overnight.
6.Preheat oven to 200°C. Lightly knead risen dough on a floured board, then rest it for 5 minutes while you combine sugars and cinnamon for the filling.
7.Butter a large roasting pan with some extra butter. Use a rolling pin to gently stretch the dough out (you’re nudging it, rather than rolling it) to a 30cm x 35cm rectangle. Spread butter evenly over the dough – I use my fingers for this. Sprinkle evenly with the sugar and cinnamon mixture, then roll up the dough from the long side.
8.Cut roll into 12 pieces using a sharp, serrated knife and place in the roasting pan, cut-side up. Rest for 15 minutes.
9.Bake for about 25 minutes until golden brown and well risen. While they are still hot, drizzle over a thin lemon icing made by combining the sifted icing sugar with lemon juice.
10.Let icing set a little then serve while still warm; they also reheat well and are great split and lightly toasted under the grill.
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