METHOD

1. To make the basic sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
2. Place the flour, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
4. While the dough is proving, place the sugar and cinnamon in a small bowl and mix to combine.
5. Roll out the dough on a lightly floured surface to a 60cm x 25cm rectangle. Brush with the butter. Using a sieve, sift over the cinnamon sugar to evenly coat. Trim the edges.
6. Cut the dough in half lengthways. Stack the pieces to sandwich the filling. Cut the dough in half lengthways again. Pinch the ends and twist each piece.
7. Lightly grease a 24cm skillet. Starting in the centre, curl the dough into a large spiral in the skillet. Cover with plastic wrap and set aside in a warm place for 40 minutes or until risen. Preheat oven to 180°C (350°F).
8. Brush the bun with egg and cook for 35–40 minutes or until golden brown.
9. To make the white icing, place the sugar and water in a bowl and whisk until smooth. Spoon over the bun and dust with extra cinnamon to serve. Serves 6–8

Photography: Chris Court