How to Make It
In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing (confectioner’s) sugar and butter. Remove from the heat, stir to combine, then leave to cool.
Once cool, add the yeast and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for 1 hour to rise.
Lightly flour your work surface. Roll the dough mixture out into a large rectangle about ½ inch thick.
Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end, so that it resembles a jam roly-poly cake or Swiss roll, then cut into ¾ inch thick slices. Spread the slices out on baking or parchment paper on a baking tray and allow to rise for another 30 minutes. Meanwhile, preheat the oven to 400°F.
Bake the cinnamon buns for 10–15 minutes until golden brown. Enjoy warm from the oven, or cold, with a cup of tea or coffee. These also freeze well.