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1
Preheat the oven to 230C/gas mark 8.
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2
Butter and flour a 25cm cake tin.
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3
To make the filling cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft.
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4
Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans.
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5
Set aside (not in the fridge).
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6
To make the dough sift the flour, baking powder and cinnamon together into a large bowl.
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7
Add the caster sugar, then add the butter, and using your fingertips, rub it in until the mixture resembles breadcrumbs.
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8
Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 60ml).
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9
Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or anti-clockwise) until the dough comes together.
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10
You may need to add the rest of the milk as the dough should be soft and a little sticky.
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11
To make the buns, tip the dough out onto a floured work surface and dust with flour.
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12
Using a rolling pin, roll out the dough until it is a 35 x 25cm rectangle and about 2cm thick.
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13
Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll.
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14
Cut the log 11 times to make 12 slices, each 3cm thick.
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15
Place the pieces cut side facing up, with a tiny bit of space between each swirl, in the prepared cake tin.
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16
Bake in the oven for 10 minutes, then reduce the oven temperature to 200C/gas mark 6 and cook for a further 2535 minutes or until risen, golden brown and cooked in the centre.
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17
They should have joined together to make a lovely cluster of buns.
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18
Allow to stand in the tin for 23 minutes before carefully turning out and cooling on a wire rack.
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19
When cool, transfer to a serving plate or cake stand.
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20
To make the icing, sift the icing sugar into a bowl, add 1 tablespoon of boiling water and mix well, adding another 1/21 tablespoon of boiling water if necessary, until the icing is soft but not too runny.
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21
Drizzle the icing over the buns.
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22
To serve, break each bun off with your hand or cut into slices.
