Step 2

In a large bowl, stir together both flours, yeast, cardamom and 1 tbsp sugar. Make a well, crack in 2 eggs, pour in the lukewarm milk mixture and mix to a sticky dough.

Step 3

Oil the work surface with a teaspoon of olive oil. Turn out the dough and knead vigorously for 5–8 minutes using a plastic scraper to prise it up as needed. Do not add flour — keep kneading until the dough is noticeably less sticky, smoother and elastic.

Step 4

Shape into a ball and place in a greased bowl. Cover with a tea towel and prove in a warm place for 1 hour until doubled.

Step 5

Brush the tops with beaten egg and dust liberally with the cinnamon-sugar topping. Bake for 12 minutes until deep golden-brown. Serve warm.

Step 6

Make the filling: mix the 75g softened butter with half the 100g sugar and 1 tbsp cinnamon until fully combined. Mix the remaining sugar and 1 tbsp cinnamon in a separate bowl for the topping.

Step 7

Turn the risen dough onto a floured surface and roll to a 36 × 24cm rectangle. Spread the cinnamon butter evenly over the surface. Roll up from the longest edge into a tight cylinder. Cut into 12 equal slices.

Step 8

Place each slice on a flattened paper cupcake case on a baking tray, or into a greased muffin tin. Cover and prove for a further 30–45 minutes until risen.

Step 9

Preheat the oven to 200°C / 180°C fan / Gas 6.