300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
A pinch of salt
70g butter, melted
2 egg yolks
130ml milk and extra for glazing
For the filling
1 tsp ground cinnamon
55g brown soft sugar
2 tbsp caster sugar
40g butter, melted
For the icing
125g icing sugar
2 Vanilla Rooibos teabags
Pre-heat the oven to 180°C. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. In a bowl, mix the flour, caster sugar and cinnamon together with a pinch of salt. In a separate bowl, beat the butter, egg yolks and milk together and combine with the dry ingredients to make a dough. Turn out onto a floured surface and roll out to a rectangle, roughly 30 x 25cm.
Mix the ingredients for the filling until well combined. Spread evenly over the dough then roll it up lengthways to form a log. Using a serrated knife, cut the roll into 8 even-sized roundels and pack into the tin, facing upwards. Brush gently with extra milk and bake for 30-35 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes before removing from the tin.
Whilst the buns cool, steep the Vanilla Rooibos teabags in 100ml of freshly boiled water, for 5 minutes. Remove the teabags and leave the tea to cool. Mix the icing sugar with 20ml of the tea. If it’s too thin, add more icing sugar, if it’s too thick, add more tea. Drizzle icing over the warm rolls. Eat within three days, but that shouldn’t be a problem!
1 x 20cm loose-bottom cake tin
