Grease the muffin tins with butter

Lift the Cooking Chef head and fit heat shield

Fit the Dough tool to the machine

Attach the Mixer bowl to the machine

Add the first of Ingredients 1 (milk, butter) into the Cooking Chef bowl, fit the splash guard

Cook at 50°C for 2 minutes

Add the last of Ingredients 1 (yeast) into the Cooking Chef bowl

Leave to rest for 10 minutes

Add Ingredients 2 (egg, flour, sugar, salt) to the Cooking Chef bowl

Mix on speed 2 for 10 minutes

Remove the dough tool

Transfer the dough to a clean worksurface

Form into a ball

Place the dough back in the Cooking Chef bowl

Prove at 30°C for 1 hour

Carefully transfer the dough from the Cooking Chef bowl to a well-floured work surface

 Cover with a tea towel and set aside

Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater

Add Ingredients 3 (butter, sugar, cinnamon, salt) into the Cooking Chef bowl

Mix for 1 minute on speed 4 until light and fluffy and set aside

Roll into a rectangle 14 x 9 cm

Spread cinnamon mixture on the dough leaving a 1cm gap around the edge

Tightly roll up the dough starting from the long side

Seal the edge and place the seam side down

Cut 2 cm off each end of the roll 

Cut 12 x 1-inch pieces with a serrated knife 

Place cinnamon rolls into each hole of greased muffin tins

Cover with a tea towel

Let rest for 45 mins

Preheat the oven to 200°C

Bake at 200°C for 25 minutes

Turn out onto a wire rack and let cool

Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater

Add Ingredients 4 (butter, syrup, cinnamon, sugar) into the Cooking Chef bowl

Cook at 70°C on speed 2 for 5 minutes 

Brush the buns with the glaze