• Preheat the oven to 230°C/ 450°F.
• Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until it's smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
• Roll out the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25cm (20 x 10 inches). Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2cm slices (¾ inch) which should make about 20 rounds.
• Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don't worry if they don't fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy.
• Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden-brown in colour. Don't worry if they catch in places - see mine in the picture. Remove them from the tin and leave to cool slightly on a rack - it's easy just to pick up the whole sheet of parchment and transfer them like that - before letting people tear them off, to eat warm.

To make the frosting

• Place all the ingredients in the bowl of a stand mixer and mix until combined. Set aside to frost the buns once they’ve cooled slightly.