For the dough
4 1/2 cups all purpose plain white flour
7g dried yeast
2 cups full cream milk, warmed
1/3 cup caster sugar
1/2 tsp ground cinnamon
100g unsalted butter, melted
1 tsp baking powder
1 tsp salt
For the cinnamon butter
150g unsalted butter, soften
2/3 cup raw brown sugar
2 1/2 tbsp. ground cinnamon
Heat the milk in a saucepan over a low heat until just warm. Careful not to bring it to a boil
Place the milk, yeast butter and sugar in a bowl of an electric mixture and give it a stir to combine. Allow to sit for 10 minutes or until yeast has formed bubbles on the surface.
Add the flour, baking powder, salt and ground cinnamon to the yeast mixture. Knead for 10 minutes or until all the ingredients are combined and a smooth dough as firmed. Cover with plastic wrap and set aside in a warm place for an hour to allow to double in size.
While the dough is resting make your cinnamon butter. Combine the butter, ground cinnamon and raw sugar and stir well to combine.
Preheat the oven to 180c/350f and grease a cast iron dish base with a little melted butter.
Remove the plastic wrap from the dough and on a lightly floured surface, transfer the dough onto the floured surface.
Using a rolling pin to roll out the dough to a 1cm thick 30 x 40cm rectangle. Using a knife or spatula to carefully spread the cinnamon butter all over the dough.
Start from one side of the dough and carefully roll up the dough to enclose the filling. Using a knife to cut into the dough into 12 equal pieces. Arrange them into the prepared cast iron dish and cover them with a tea towel to allow to rise for a further 30 minutes.
Uncover and place into the oven at 180c/350f for 25 minutes until risen and golden brown.
Remove from the oven and allow to cool. Serve with delicious icing sugar and serve.