Cinna-buns

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.

To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.

Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.

In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.

Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 12 slices.

Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).

Pre-heat oven to 175C. Bake for 20 - 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray.

Whilst the buns are cooling whisk together the icing sugar, Baileys and milk until you have a pouring consistency, adding a little more Baileys or milk if required. Serve the buns warms, sticks side up, with a generous drizzle of the Baileys icing.

Now It's officially time to induldge, because you deserve it.