‘DRIZZLE THE ROLLS WITH ICING AND SERVE’

1 Start by making the dough. Sift the flour into a large bowl and stir though the yeast, sugar and 1tsp salt. Heat the milk until it’s just warm. Whisk in the egg and melted butter, then add to the flour bowl in one go. Quickly mix to a soft but not sticky dough (adjust with more flour/ milk if needed).

2 Scrape out the dough on to a lightly floured surface and knead for 5min, until elastic and smooth. Transfer to a large greased bowl, cover with clingfilm and leave to rise for about 11/2hr in a warm place, until doubled in size.

3 Take the dough out of the bowl, knead it to re-distribute the air bubbles, then return to the bowl. Cover and leave to rise for a further 30min. (Or leave overnight in the fridge to slow-rise; bring back to room temperature before continuing with the next step.)

4 Line a large baking tray with baking parchment. Lightly dust a work surface and roll out dough to a rectangle roughly 23 x 38cm.

With a long edge facing you, spread the butter over the rectangle (right to the edges), and scatter over the sugar, cinnamon, nuts and sultanas.

5 Brush the long edge furthest away from you with water. Roll up the dough tightly, starting from the nearest edge – keeping it as round as possible, and pressing lightly to seal on the dampened edge.

6 Cut the roll into 2.5cm slices and arrange cut-side up on the baking tray about 2cm apart. Loosely cover with greased clingfilm and leave to rise in a warm place for 30min.

7 Preheat the oven to 190°C (170°C fan) mark 5. Bake rolls for 25-30min, until golden and well risen. About 5min before the rolls have finished baking, sift the icing sugar into a bowl and mix in just enough water to make icing with a smooth, thick, spoonable consistency.

8 As soon as the rolls come out of the oven, spoon over the icing and leave to set. Serve warm or at room temperature.