For the dough:
- 500g plain flour
- 1 small egg
- 90g unsalted butter, melted
- 1/2tsp ground cardamom
- 10g dried yeast
- 75g caster sugar
- 285ml warm milk
For the filling:
- 50g soft, unsalted butter
- 1 1/2 tbsp ground cinnamon
- 100g light brown sugar
For the glaze:
- 40g caster sugar
- 50ml water
- squeeze of lemon juice
To make the dough mix all of the ingredients together, then turn onto a floured surface and knead until the dough is smooth and stretchy.
Place the dough back in a bowl, cover with cling film and leave to rise for about 1 hour, until doubled in size.
Roll the dough out to 6-7mm thick, then prepare the filling (mix the butter, cinnamon and sugar until combined).
Spread the filling onto the dough, then roll like a swiss-roll, cut into 12 equal pieces.
Place the buns on a lined baking tray, spaced well apart as they will rise a lot. Leave to prove again for about 30 minutes.
Bake in a pre-heated oven at 190C for about 20 minutes, until golden brown.
While the buns are in the oven prepare the glaze-place all of the ingredients in a small saucepan and cook over low heat until the sugar has dissolved and the mixture became syrupy.
Brush the glaze over warm buns and leave to cool.