Instructions for the dough

• Place yeast, water and 25g of the brown sugar into a medium sized jug and set aside for 10 minutes.
• In a small saucepan over a low heat, gently warm milk and butter until butter has  melted. Don't let milk boil. Set aside.
• In the bowl of a stand mixer fitted with the dough attachment, mix remaining sugar, self-raising flour and cinnamon for 2 minutes.
• Slowly pour milk onto flour mixture and continue to beat for 5 minutes.
• Pour dough into a large, clean, well greased bowl, cover with 3 tea towels and leave in a warm place for 1 hour to rise. 
• Meanwhile, grease a large, deep baking dish with butter and preheat oven to 180 degrees Celsius.
• Once dough has risen (it should've at least doubled in size), place onto a floured surface. Knead for 5 minutes, then roll into a large rectangular shape. 

Instructions for the filling

• Combine filling ingredients in a small bowl, then using a spoon, carefully spread mixture over dough, leaving a 2cm border.
• Starting from the long side, roll up dough, securing the edges with a small amount of water.
• Cut dough into 12 pieces and place in prepared baking dish. Cover again with tea towels and leave for 30 minutes.
• Remove tea towels and bake in the oven for approximately 20-30 minutes, or until rolls are starting to brown and feel soft in the middle. You can insert a knife into the folds to see if the mixture is still raw. 
• Remove from oven and leave to cool slightly for 10 minutes. 

Instructions for the glaze

• Combine glaze ingredients in a small bowl and gently pour over warm or cooled cinnamon buns, depending on how you'd like to serve them!