Giant Cinnamon Bun

3 hrs (mostly rising and baking)

A single oversized spiral cinnamon bun made by rolling four strips of dough together, filled with cinnamon sugar and butter, then drizzled with icing.

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prepButter a 20 cm springform or loose-bottomed cake tin
prepPreheat oven to 200°C / 390°F (180°C / 355°F fan)
vegetable oil for the bowl				Place in oiled bowl, cover, rise 1 hr until doubled	Knock air from dough, rest 5 min, roll to 30×50 cm	Spread filling over dough rectangle completely	Cut into 4 strips, roll & spiral together into 1 bun	Transfer to tin, cover, rise 45–60 min until 1/3 higher	Bake 200°C / 390°F (180°C / 355°F fan), 50–60 min	Cool in tin, remove, drizzle icing, cool on rack
200 ml milk	Heat milk & butter until melted, cool to warm	Pour warm milk mixture & egg, combine by hand	Knead on floured surface 10 min until springy
50 g butter, softened, plus extra for the tin
450 g strong white bread flour, plus extra for dusting	Mix flour, yeast, cinnamon, sugar & salt in bowl
7 g sachet fast-action dried yeast
1 tsp ground cinnamon
75 g golden caster sugar
1 egg, beaten
200 g light brown soft sugar	Beat filling ingredients with pinch of salt
150 g butter, softened
2 tbsp ground cinnamon
100 g icing sugar	Whisk icing sugar, vanilla & water until loose
¼ tsp vanilla extract
3 tbsp water

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