These cinnamon rolls are something a bit special. Our recipe adds some whiskey inspired spices that perfectly pair with the cinnamon. If you fancy it, enjoy with an Irish coffee.
Tip the flour into a mixing bowl and add the yeast and sugar to one side. Add the salt to the other side and zest the lemon into the bowl. Make a well in the flour. Crack in one of the eggs and pour in the milk and the melted butter. Mix the flour into the wet ingredients to form a soft dough before tipping everything onto a work surface. Knead the dough for 10 minutes, until it becomes smooth (you can also use a stand mixer for this step). Return the dough to the bowl and cover with Cling Film.
Leave in a warm place for 2 hours or overnight in the fridge. Combine the dark brown sugar with the cinnamon, coriander, cardamom and a pinch of salt. Roll the dough out into a wide rectangle as thin as possible using a lightly floured surface. Spread the butter over the dough, leaving a thin border all the way round. Generously scatter the spiced sugar mixture over the butter. Roll the dough into a long cylinder, as tightly as possible and cut it into even swirl slices about 2cm thick.
Grab a couple of deep baking dishes and brush them with oil. Place the rolls with a little space between them. Cover with Cling Film and leave for another hour until they double in size and are close to touching each other. Preheat the oven to 190ºC.
Brush the buns with the remaining egg and bake for about 20 minutes until golden on top. Remove the buns once cooked and cool for 10 minutes on a wire rack. Mix the icing sugar with the lemon juice and the ginger syrup. Drizzle the sugar glaze over the tops of the buns. Sprinkle over the salt and serve slightly warm for the best experience. Makes 16 buns