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1
use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
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2
preheat oven to 450u00b0F.
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3
Combine the flour, sugar, salt, and yeast in a large bowl.
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4
Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
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5
Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
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6
Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
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7
Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
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8
Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
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9
Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
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10
Try to get even coverage on the whole of the dough.
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11
Roll it up from the longest side until you have a giant sausage.
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12
Cut the roll into 3/4 inch slices, which should make about 20 rounds.
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13
Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
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14
Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
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15
Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
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16
Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
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17
The rolls should be risen and brown in color.
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18
remove them from the pan and leave to cool slightly on a rack- eat warm.
