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1
Bring milk almost to a boil in a small saucepan. Remove from heat. Stir in butter, sugar and salt. Pour into a large bowl and let stand until lukewarm.
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2
Sprinkle the yeast over 1/3 cup lukewarm water in a small bowl. Let stand about 10 mins until frothy.
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3
Lightly beat the eggs and mix them into the warm milk mixture, followed by the yeast.
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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.
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5
Knead lightly on a floured surface. Place in a large, oiled bowl. Turn the dough over so every surface is oiled. Cover the bowl with a damp cloth and let stand overnight.
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6
Preheat the oven to 400u00b0F. Lightly knead risen dough on a floured surface. Let stand for 5 mins while you combine sugars and cinnamon for the filling.
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7
Grease a large baking pan. Use a rolling pin to gently stretch the dough out (you're pushing it, rather than rolling it) to a 14 x 12-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle evenly with the sugar and cinnamon mixture. Roll up the dough from the long side.
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8
Cut roll into 12 pieces using a sharp, serrated knife. Place in the prepared pan, cut-side up. Let stand for 15 mins.
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9
Bake for about 25 mins until golden brown and well risen.
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10
For the icing, mix sifted powdered sugar and lemon juice in a small bowl. While buns are still hot, drizzle with icing. Let icing set a little then serve while still warm.
