Start by dissolving the yeast in the milk with one teaspoon of sugar. Whisk it then let it sit for 5-10 minutes. The yeast should start to froth up in milk.

Using a stand mixer, add the sugar, butter, salt, eggs and flour, mix until well combined.

Pour the yeast milk into the flour mixture. Using a dough hook mix until its fully combined and the dough comes away clean from the side of the bowl.

Place the dough in a bowl that's been greased or sprayed with oil. Cover with clingfilm and let the dough rise in a warm location for an hour or until the dough has doubled in size.

In another bowl mix the sugar and cinnamon well together and set aside.

Grease a roasting tray. I used approximately 35cm by 20cm ceramic tray.

On a clean and floured surface roll the dough out until its approximately 40cm in length and 30cm in width. It should be about 1-2cm in thickeness.

Spread the softened butter over the dough evenly then coat with the cinnamon sugar.

Carefully lift the longest edge and start to gently roll the dough. The dough may stick so have a spatula ready to help lift the dough from the surface.

Cut the dough into about 12-14 equal slices.

Cover the tray with clingfilm and let them rise for an hour or until they have doubled in size.

Preheat oven to 180c.

When the rolls are done, spread the icing over the top.