Sweet Bun Dough

1. Combine the warm milk, yeast and sugar in a small bowl, leave aside and allow to foam for 5 minutes
2. In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk
3. Mix on low until the dough comes together into a rough ball
4. Turn up to medium and continue kneading for 1 minute
5. Add the softened butter one tablespoon at a time, kneading between each addition
6. Once all the butter has been added continuing kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft
7. Place the dough in an oiled bowl and allow to proof in a warm place for an hour, or until doubled in size

Earl Grey Cinnamon Filling

1. Combine the softened butter, brown sugar, cinnamon and the tea leaves from the tea bags in a bowl, beat until a smooth and spreadable consistency
2. Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5mm thick
3. Using a palette knife spread the cinnamon sugar filling over the dough in a thin and even layer
   With the longer side of the rectangle facing you, roll the dough into a tight log
4. Cut the log into 12 even slices and place evenly spaced in a 9 x 12 inch pan*
5. Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
6. Preheat the oven to 170°C
7. Warm the thickened cream (warm not hot!) and drizzle over the top of the proofed rolls**
8. Bake for 20 minutes, or until golden brown
9. Remove from oven and cool

Earl Grey Glaze

1. In a medium sized bowl mix the icing sugar and cream together until smooth (If too thick add a little more cream)
2. Add the tea leaves from the tea bags
3. Drizzle over the top of the buns