Making the dough
Grease two muffin tins
Fit the Dough Tool
Add milk and yeast into the appliance bowl
Let rest for 5 minutes
Then add butter, flour, caster sugar and salt
Select the Dough preset
Transfer the dough into a clean bowl and cover with a kitchen towel
Prove for 1 hour until doubled in size.

Making the cinnamon filling
Add butter, brown sugar, cinnamon and salt into a clean bowl and mix until combined
Place the dough on a lightly floured work surface and roll out into a rectangle about 45 cm x 35 cm
Spread the cinnamon mixture onto the dough, leaving a 2 cm gap around the edges
Roll up the dough tightly along the longest edge and trim the ends
Using a serrated knife, cut the dough into 2.5 cm pieces
Place in the tins and cover with a kitchen towel
Prove for 45 minutes.

Preheat the oven to 200°C
Place the muffin tins in the oven and bake for 25 minutes at 200°C
Remove from the oven and place on a cooling rack
Add butter, maple syrup, cinnamon and sugar into a clean bowl and mix until combined
Brush the buns with some of the cinnamon glaze and let cool 
Brush again with the remaining mixture.

Serve.

Substitutions:
Whole milk can be replaced with almond milk
Unsalted butter can be replaced with vegan butter
Maple syrup can be replaced with honey.