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Mix all ingredients for the cinnamon filling and set aside at room temperature.
Heat the milk until lukewarm and add the yeast and let bloom for 5-10 minutes.
In another bowl, mix all dry ingredients.
Add milk/yeast mixture and softened butter to the dry ingredients and mix until shaggy and then dump out on to the counter.
Knead for 8-10 minutes until elastic and smooth. Try not to add too much flour to the surface - it will be sticky in the beginning but it will come together once kneaded.
Cover in a bowl for one hour or doubled in size.
Roll out the dough to a 45x55cm rectangle. Smear the filling on only one half of the dough. Shape the cinnamon rolls as described in the video and let rise for 1 hour.
Brush with egg wash (Or a 1:1 mixture of soy milk and honey for egg-free people)
Bake at 180C/350F for around 15 minutes on the middle rack.
The last couple of minutes I like to broil them for around 3 ish minutes to get a nice golden brown color - Just keep and eye on them so they don’t burn!!