Bread Dough

1. Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
2. Add the eggs and water and mix on medium until the dough comes together
3. Continue to mix for 5 minutes until the dough is smooth
4. Add salt, then the butter one cube at a time until fully incorporated, and knead the dough until it starts to come away from the sides of the bowl. The dough should be smooth and elastic
5. Oil a medium-sized bowl and place the dough in it, cover with cling wrap, and place in a warm spot for 1-2 hours or until doubled in size

Cinnamon Filling

1. Combine the softened butter, cinnamon powder, and brown sugar together in a medium-sized bowl and whisk together until well combined.

Assembly

1. Turn the proofed dough out onto a floured surface and press out the built-up air
2. Divide the dough into three portions (if you wish to create just one kind of bread roll, triple the amount of your desired filling and use that for all the rolls)
3. Roll each portion out into a large rectangle and spread over the fillings
4. Roll, braid or swirl the buns up, each of the three portions should create 4 buns (see the linked Instagram reel on how to shape the buns)
5. Place on two large baking trays lined with baking paper, cover with cling wrap and proof for 30 minutes to 1 hour, or until doubled in size
6. Preheat the oven to 170C (340F) and bake for 20 minutes, or until golden brown. An inserted toothpick should emerge clean of any dough.
7. Remove and cool completely

Icing

1. If you would like to ice any of your rolls, combine the icing sugar and milk together in a small bowl
2. Adjust the icing by adding more icing sugar if too runny and more milk if too thick
3. Transfer to a piping bag and drizzle over the rolls
4. Set aside and allow the icing to set