Method

• 1.
  For the cinnamon butter, place all ingredients in a food processor and whiz until combined and smooth. Set aside at room temperature until ready to use.
• 2.
  Melt unsalted butter in a small saucepan over medium heat, then add milk and warm through. Remove from the heat and whisk in egg to combine. Set aside.
• 3.
  Combine the flours, sugar, dried fig, walnut, yeast, spices and 1 tsp salt flakes in a stand mixer with the dough hook. Gradually add the warm milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour, until doubled in size.
• 4.
  Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease a round 2L-capacity baking dish (about 24cm in diameter and 4cm deep).
• 5.
  Knock back the dough, then turn out onto a floured surface. Divide dough into 20 even pieces and roll each into a smooth ball. Place one ball in the centre of the prepared dish, then arrange remaining balls around it in two concentric circles, leaving about 1/2 cm in between each. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half.
• 6.
  To make the piping, combine extra 1/4 cup (35g) flour, extra 2 tbs milk and 1 tbs water in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180°C/160°C fan-forced and bake for a further 20 minutes, or until buns are golden and sound hollow when tapped. Transfer to a wire rack to cool slightly and brush with honey. Serve with cinnamon butter.