Step 1

Preheat oven to 400 degrees. Spray 12 muffin tins with non-stick spray and set aside.

Step 2

In a large bowl whisk together flour, sugar, baking powder and salt.

Step 3

Add 1/4 cup cold butter and cut in with pastry cutter or clean hands until crumbly.

Step 4

Make a well in centre of the dry ingredients and pour in milk. Stir with a wood spoon until mixture comes together into a sticky dough.

Step 5

Turn dough out onto a well floured surface and knead 8 to 10 times. Roll into a large rectangle 12 inches by 8 inches approximately.

Step 6

Cream together brown sugar, 1/3 cup butter (or margarine) and cinnamon until smooth.

Step 7

Drop 1 teaspoon of filling into each of the 12 muffin tins and set aside. Spread the remaining filling onto the rolled out dough, spreading right to the edges. Dot with nuts or raisins if using.

Step 8

Roll the dough up along the long edge, forming a snug log of dough. Using a sharp knife or clean thread, slice the dough into 12 equal slices and place each slice into the muffin tins.

Step 9

Bake for 20-25 minutes until golden and puffy. Immediately turn the rolls out of the muffin pan by placing a cooling rack on top and then turning it upside down and lifting off the pan.

Step 10

Allow to cool for 10 minutes. While they are cooling prepare glaze by combining confectioners sugar and water. Drizzle cooled cinnamon buns with glaze