Cinnamon Buns

Makes about 20 buns
25 g yeast
50 g margarine
300 ml milk
40 g sugar
1 pinch salt
500 g plain flour

Filling: 50 g margarine, 2 tsp ground cinnamon, 40 g sugar

Glaze: egg and pearl sugar

Crumble the yeast into a bowl. Melt the margarine in a saucepan. Add the milk and heat to 37°C.
Pour some of the liquid onto the yeast and stir until dissolved. Add the remaining liquid, sugar, salt and almost all the flour (save some for kneading). Knead the dough until smooth and elastic.
Cover the dough and leave to rise for 30 minutes.
Cream together the margarine, sugar and cinnamon for the filling.
Lift the dough onto a floured surface and knead it well with the rest of the flour.
Roll out the dough to a 30 x 40 cm rectangle and cover evenly with the filling. Roll up the dough from the longer side.
Cut the roll into slices, about 2 cm wide. Place the slices cut-side up in paper cases on a baking tray.
Cover with a cloth and leave to rise for about 20 minutes.
Brush the buns with the beaten egg and lightly sprinkle with pearl sugar.
Bake the buns in the middle of the oven at 250°C for about 8 minutes.
Transfer to a wire rack, cover with a cloth and leave to cool.