Method

• 1.
  Using the paddle attachment, beat the caster sugar, butter and salt in a stand mixer on medium speed until light and fluffy. Crack in the egg and add the lemon zest, then beat on high speed for another 2 minutes to mix well.
• 2.
  Add the flour, buttermilk and yeast, then mix on low speed until combined. Swap to the dough hook, then knead for 8–10 minutes on low speed until smooth and elastic (if you don’t have a dough hook, mix the ingredients together in a large bowl by hand, then turn out onto a lightly oiled surface. Knead by hand for 8–10 minutes or until smooth and elastic). Lightly oil a large bowl. Smooth your dough into a ball, then place it in the bowl. Cover with plastic wrap, then leave to stand for 2 hours or until it has doubled in size.
• 3.
  Lightly oil the bench or work surface and lightly oil a rolling pin. Use your hands to gently scrape around the edges of the dough and tip it onto the bench. Roll the dough out into a rectangle roughly 40 x 30cm (1 51/2 x 12 inches) on the oiled surface, with a short side closest to you.
• 4.
  For the filling, mix all the ingredients together in a bowl, then sprinkle it over your dough. You want to make sure the dough is covered, but that you have left a roughly 1.5cm-wide gap along the shorter edge furthest away from you. Starting at the edge nearest you, roll the dough up, Swiss-roll fashion, to form a log, lightly pinching the free edge to seal. Trim the ends slightly to neaten them, then cut the log into 12 even-sized rounds.
• 5.
  Lightly oil a deep, 23cm x 30cm baking dish and add the cinnamon scrolls, making sure they are evenly spaced. Cover the dish with plastic wrap and let them stand in a draught-free place for 1 to 1 1/2 hours, or until the scrolls have almost doubled in size, depending on how warm it is. Meanwhile, preheat the oven to 190°C.
• 6.
  Brush the scrolls with melted butter, then bake in the oven for 20 minutes or until golden.
• 7.
  Once cooked, let the scrolls cool in the tin to room temperature. While that’s going on, make your icing. Warm the milk slightly in a small pan and place the icing sugar in a bowl. Slowly add the milk to the icing sugar, whisking constantly until the mixture is smooth.
• 8.
  Drizzle the icing over the cooled cinnamon scrolls, then use a pastry brush to spread it over evenly. The scrolls are best served on the day you make them.