Cinnamon rolls need a great brioche base. To start making the dough, add the buttermilk, egg yolk and whole egg to the bowl of a stand mixer, along with all dry ingredients and mix at a medium speed using the hook attachment.

Once this has been mixing for a few minutes, remove the bowl from the mixer and fold the dough over a few times using a spatula, scraping any excess from the sides and continuing to incorporate it.

The cinnamon roll dough will need to mix until the dough starts to pull away from the sides of the bowl.

Once the dough for your cinnamon rolls is developed add the soft butter, a teaspoon at a time, (while the mixer is still on) and continue mixing until it has combined well.

At this point, if ready, the dough should be shiny, feel a little elastic and have come completely away from the sides of your mixing bowl.

Next, using a spatula and being very gentle, transfer your dough into a lightly greased container with the lid on.

Refrigerate overnight to encourage a long, slow fermentation for maximum flavor.

The following day, mix together the cinnamon rolls filling by combining the spices, sugars, and salt in a bowl using a tablespoon.

Take your butter out of the fridge at this point, as it needs to be room temperature (soft not melted!).

Sprinkle some flour over your bench and carefully tip out the dough from the container without folding or kneading it. The dough should be firm to the touch as the butter has solidified in the fridge.

Dust the top of the dough with a generous amount of flour and press down using your hands to start to flatten it. Then press each side down onto the floured bench, so all four are covered.

Slowly start to roll the dough using a rolling pin with nice even pressure back and forth.

Once the cinnamon rolls dough starts to flatten, turn it clockwise and roll a few more times, repeating until you pin the dough out to 30cm x 30cm square ((11.8in x 11.8in).

Using an offset spatula spread the soft room temperature butter all the way to the edges of your pinned dough as evenly as possible and don’t miss a spot.

Next, using a spoon, sprinkle the cinnamon roll filling all over the buttered dough, and once you have used it all, gently even it out using your hand.

It’s now time to carefully roll your cinnamon rolls dough into a log. To do this, start to fold the edge closest to you a small pinch at a time using your thumb and index finger, until you have your first complete fold, then lightly press down with your fingers.

Repeat this step over and over until you create a log, remembering to press the sides in every so often to keep them even and intact.

If your dough is quite soft, dust some flour onto a long tray and place your log on top. Place it in the fridge for ten minutes to help harden the dough, making it easier to handle.

After ten minutes, take the log out of the fridge, removing it from the tray and place it on the bench.

Gently cut your log into 9 equal sized portions using either a serrated knife or piece of string. To help make the cinnamon rolls even, cut the log into 3 first and then each piece into 3 again.

Line a square baking tin with baking (parchment) paper then place your portions of cinnamon rolls into the prepared tin, leaving a small gap between each one.

Cover the tray entirely (all the way around) with plastic wrap to create a humid environment and leave to proof for 1 hour (If it’s a very warm humid day it may take a little less time, if it’s a very cold dry day it may take longer)

In the meantime, preheat your oven to 170°C/338°F fan forced.

When your cinnamon rolls are ready to bake, remove the plastic wrap, cover the tray with foil and bake for 20 minutes. This will help create a steamy environment which will allow your cinnamon rolls to expand and become fluffy.

After this time, remove the foil from your cinnamon rolls and bake uncovered for a further 10 minutes.

While the rolls are baking, stir together ingredients for the vanilla glaze in a bowl until smooth. Set aside.

Remove the cinnamon rolls from the oven allowing them to cool slightly for 5 minutes then cover them in vanilla glaze and spread it over them using the back of a spoon.