Dough (see note 1)

Bread Machine:

• Add the egg, milk, butter and vanilla to your bread machine pan.
• Then add 400g (3⅓ cups) flour and the remaining dry ingredients, taking care to keep the yeast and salt separate as much as possible.
• Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Mix the egg, milk, butter and vanilla together in your stand mixer bowl. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Add 450g (3¾ cups) flour and the remaining dough ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and form into a rough ball.

Both Methods:

• Pre-heat the oven to 175ºC (350ºF) and grease a small-medium skillet, or a round baking tin.
• Using a rolling pin, roll out the dough into a large rectangle - around 40 x 50cm (15¾" x 19½"), keeping one of the shorter sides facing you. At this point the dough will be very elastic (which is perfect), but it means that it will bounce back a little.

Filling:

• Melt the butter.
• Combine the sugar and cinnamon together in a bowl and add to the melted butter. Give it a little stir, just to mix everything together.

Assembly:

• Dollop little bits of the filling all over the dough and spread it about fairly evenly with a knife.
• Taking a pizza slicer, cut the dough into around 8 strips of about 4-5cm (1½ - 2") thickness.
• Starting with the first strip, roll it all the way up to the top. Move it over to the start of the second strip and repeat.
• Continue to do so until you've used up all the strips of dough. It's not an easy process at all especially when your bun roll gets bigger, but it doesn't have to be perfect - mine most certainly wasn't.
• If it gets very hard to handle, just move what you've already assembled to your skillet or pan, and then wrap the remaining rolls around the outsides.
• Place on your skillet or pan, cover and let rest for around 20-30 minutes.
• Bake in the oven for around 18-20 minutes.
• Make sure it is baked through, but don't over-bake it (turn it upside down and knock on the bottom. Bread that is ready will sound hollow).
• Remove from the oven and allow to cool.

Drizzle:

• Add two tablespoons of milk to a bowl and gradually add just enough icing sugar to make a thick paste. Pour it over the giant bun, slice and enjoy!