1. Pre heat the oven to 190º/170º fan.
2. Add the flour, yeast, salt and sugar to a large bowl and blend together using the Dualit Hand Mixer.
3. Melt 50g of butter in a small dish in the microwave and then set aside.
4. Add the hot water and the milk into a separate bowl - ensure that the mix is lukewarm. If the mix is not enough, place in the microwave for 10 seconds.
5. Add the eggs and melted butter to the warm milk and stir to combine.
6. Then, using the dough hook attachments on the Hand Mixer, add the wet ingredients to the dry and knead the dough until all of the liquid has been added. At first, the dough will be sticky, but this should improve once the dough has been kneaded for a few minutes.
7. Prepare a large surface area with a dusting of flour and place the dough on the surface. Use your hands to stretch out the dough.
8. Dust the top of the dough with flour and then use a rolling pin to form a large rectangle, approximately 20" x 12". Add flour as required to both the dough and the surface, but take care not to make it too dry as this will affect the final texture of your buns.
9. Once you have rolled out the dough, leave it to rest whilst you make the filling.
10. Mix together the cinnamon and castor sugar in a bowl.
11. Melt 25g of butter in a small dish by placing it in the microwave for 10 seconds.
12. Brush the melted butter all over the top of the dough, ensuring that it reaches the edges.
13. Generously sprinkle over the cinnamon sugar, using your fingers to press the mix into the dough. Ensure that you distribute the filling as evenly as possible. Remove any excess and use this for the topping when baked if preferred.
14. Begin to roll the dough lengthways to create a long, log shape.
15. Use a sharp knife to make indentations along the top of the roll, approximately 2 inches apart.
16. Cut into each indentation, taking care not to apply too much pressure as this could result in the buns becoming mishapen.
17. Cover a large baking tin with parchment paper and lightly grease the top.
18. Place the cinnamon rolls onto the greased baking tin, leaving a gap between them to allow room for expansion and growth.
19. Once all the cinnamon rolls are on the tin, cover with clingfilm or a clean tea towel and leave the trat in a warm place to prove.
20. Allow up to an hour, or until the dough has doubled in size.
21. Once your dough has proved, remove the cling film and place the baking tray in the oven for 15-20 minutes, or until the buns have risen and are golden brown.
22. Remove the tin from the oven and place on a wire rack whilst you make your icing.
23. To make the the lemon glaze, mix lemon juice, icing sugar and water in a small bowl to make a thick paste.
24. Use a piping bag to then pipe the soft glaze over the top of the buns whilst they are still a little warm.
25. Alternatively, use any excess cinnamon sugar to sprinkle over the top in place of the lemon glaze.

Top Tips:

• Try a caramel glaze, or cinnamon frosting on top of these buns instead of lemon.
• Add some Rum & Citrus Soaked Fruit or chocolate chips in place of the cinnamon sugar for a sweet or boozy twist.
• Half the quantity of each ingredient to make up some bite size cinnamon rolls - these are great for picnics!
• To reheat and serve warm, sprinkle with a drop of water and then place in the microwave for a few seconds.
• This recipe can also be made into a loaf by placing in a 1kg greased bread loaf tin.