Step 1

Add milk, sugar and yeast to the Thermomix mixing bowl and warm up on setting 2 Min. / 37°C / Speed 2.

Step 2

Add the butter, flour, egg and salt then knead 2 Min. / Kneading function.

Step 3

Transfer to a large bowl, cover and leave to rise for one hour. Meanwhile, prepare your filling.

Step 4

In a small mixing bowl combine the demerara sugar, caster sugar, cinnamon and cornflour. Stir until combined.

Step 5

Remove the risen dough from the bowl and place it onto a floured surface. Roll out the dough to a large rectangle (approx. 45cm x 30cm). Now take the soft butter and squeeze it in your hands until really soft. This is a bit messy, but ensures that the butter can be spread really smoothly on the dough. Spread the butter, using your hands, over the entire dough, leaving a 2cm border on all sides.

Step 6

Sprinkle the sugar-cinnamon mixture over the buttered dough and, using a rolling pin, lightly press it into the dough. Roll up the dough, starting on the long side. Once rolled up, cut off the first 5cm on each side. Now cut it into 12 individual buns and place on a baking tray lined with greaseproof paper (see images at the bottom). Cover them and let them rise for a further 45 minutes.

Step 7

Preheat your oven to 200°C. Uncover tray and place in the middle of the oven, and bake the buns for 10-15 minutes until golden brown.

Step 8

Remove from the oven and allow to cool for approx. 30 minutes.

Step 9

To make the icing, mix the lemon juice and icing sugar in a small bowl. If the mixture is really stiff, add a bit more lemon juice, bit by bit, because you don't want it to get too runny. It should have the consistency of thick custard. Drizzle over the cinnamon buns, using a fork, and enjoy.