Preheat the oven to 200°C / Fan 180 °C / Gas Mark 6.

Place the Toughened Non-Stick 28cm Deep Frying Pan in the oven whilst preparing the dough.

Place the butter and milk in a saucepan and heat until the butter just starts to melt. Remove from the heat and stir the butter until it has fully melted. The milk should just be tepid, if it is too hot it will kill the yeast. Add the beaten egg. Place the sugar, flour, salt and yeast in a mixing bowl. Pour in the melted butter, milk and egg and mix to form a sticky dough - you may need a little more liquid depending on the type of flour.

Knead for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Roll out the dough into a 30cm x 20cm oblong. Mix together the ground cinnamon, butter and sugar. Spread the cinnamon butter mixture over the oblong of dough and then roll up the dough from the long edge. Cut the rolled-up dough into either 9 large or 18 small discs.

Remove the pan from the oven and turn the oven up to 200°C/ Fan 180°C/ Gas Mark 6.

Place the dough discs with the swirls facing up in the frying pan and put on the lid. The pan will now work like a small proving oven. Leave for approximately an hour until the dough will have doubled in size and then remove the lid. Place the pan, without the lid, into the hot oven, and bake for approximately 25 minutes.

To make the icing, place the sifted icing sugar in a bowl. Add 80ml cream and whisk until smooth. For a slightly thinner consistency, add the remaining cream. Spread the creamed icing over the buns while they're still hot.

COOK 'S NOTE

Requires 1 hour proving time. The cinnamon buns need eating on the same day, but they can be warmed up the next day in the oven at 180C / Fan 160C / Gas 4 for 10 minutes.