Cinnamon rolls

In a medium-sized saucepan, combine water, milk, and flour. Place the saucepan over medium heat and whisk continuously to avoid lumps. Cook for approximately 3 minutes or until the mixture thickens and reaches a temperature of about 80°C (176°F). The mixture should resemble a thick paste. Remove the saucepan from heat and allow the mixture to cool for about 10 minutes, stirring occasionally to release steam.

Lightly grease a large bowl and set aside.

Once the first mixture (water, milk, and flour paste) has cooled, pour the milk, eggs, yeast, and butter mixture over it. Stir thoroughly using a whisk or a spatula until both mixtures are fully combined and smooth.

Gradually add flour, milk powder, and salt to the combined mixture. Using your hands, a dough hook on a stand mixer, or a wooden spoon, knead the dough for about 3 minutes and 50 seconds, or until it becomes smooth, elastic, and slightly sticky. Transfer the dough to a lightly floured surface or a silicone bread mat and form it into a ball. Place the dough ball in a prepared bowl (greased or lightly floured to prevent sticking), cover it with a clean kitchen towel or plastic wrap. Set the bowl in a warm place and allow the dough to rise until it doubles in size, approximately 45 minutes. While the dough is rising, continue with the next steps of your recipe.

Combine all the filling ingredients in a large bowl. Use a hand mixer or a wooden spoon to mix the ingredients thoroughly for about 40 seconds, or until well combined. Transfer the filling mixture to a separate bowl and set it aside. Clean and dry the mixing bowl to prepare for the next steps of the recipe.

Combine all topping ingredients in a large bowl. Use a hand mixer or whisk to mix the ingredients for about 30 seconds, or until fully combined. Transfer the topping mixture to a separate bowl and set it aside. Grease a 25 x 35 cm baking tray with butter or oil, ensuring the entire surface is coated evenly. Set the tray aside for later use.

Place dough onto a well floured silicone bread mat or work surface, then gently knock down and roll into a flat rectangle (50 x 40 x 1 cm), dusting with flour to prevent the dough from sticking. Dot the dough with the reserved filling and evenly spread over the surface, then roll into a log shape starting from the shortest edge.

With the seam side down, mark 12 x 3-4 cm slices, then carefully cut into buns. Place on the prepared baking tray, leaving approx. 1 cm gap between each bun. Cover and leave to prove for 60-90 minutes or until buns are very puffy and touching each other.

Preheat oven to 180°C. Bake buns for 25-30 minutes (180°C) until golden on the surface. Place on a wire rack to cool slightly, then, if serving immediately, spread topping over each bun and serve warm.