Julia Busuttil Nishimura’s cinnamon buns

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Step 1
Now, the cinnamon scroll has blindsided the rest from left field.

Step 2
Pinch of sea salt.

Step 3
Cream the butter and sugar together until pale and fluffy.

Step 4
Warm the milk and vanilla in a small saucepan over a low heat until lukewarm, about 35°C.

Step 5
Stir in the yeast then add to the butter and sugar mixture, stirring to combine.

Step 6
Add the flour, cardamom and salt and mix with your hands until a shaggy dough forms.

Step 7
Tip out onto a clean work surface and knead for about eight minutes or until the dough is smooth and elastic.

Step 8
Transfer to a clean bowl, cover with a cloth or plastic wrap and allow to prove in a warm space for 45 minutes or until doubled in size.

Step 9
Meanwhile, to make the spiced filling, combine the ingredients in a small bowl and mix to a smooth paste.

Step 10
Set aside.

Step 11
Preheat the oven to 220°C.

Step 12
Line two baking trays with baking paper.

Step 13
Knock the air out of the dough and tip onto a lightly floured work surface.

Step 14
Roll out to a 40cm × 30cm rectangle.

Step 15
Spread the filling evenly over the dough, right up to the edges.

Step 16
Starting at the longer edge, roll the dough into a sausage shape.

Step 17
Using a sharp knife or pastry cutter, cut into 3cm wide slices.

Step 18
Place the buns, spiral-side up, onto the prepared trays.

Step 19
Whisk the egg with the extra milk and brush over the buns.

Step 20
Sprinkle generously with the pearl sugar.

Step 21
Turn the oven down to 190°C and bake for 15–20 minutes until golden and puffed.

Step 22
Eat warm or at room temperature on the day of baking, or on the following day lightly warmed under a grill.