Kelewele cinnamon buns

To make the dough, combine the flour, sugar, yeast and 1 tsp of salt in a bowl. Set aside. Tip the milk, 60ml of water and the butter into a pan. Heat until the butter has melted and the mix is warm (about 43C if you have a thermometer). Pour the wet ingredients into the dry, and gently stir with a wooden spoon until combined. Add the egg and stir until a soft, semi-sticky dough forms. Lightly flour a worksurface and your hands. Tip out the dough and knead for 2-3 minutes. Lightly oil a bowl, add the dough, cover loosely and leave to rest for 10-15 minutes.

Roll the dough out into a 35cm x 20cm rectangle. Brush with the butter. Combine the spices and sugar, and sprinkle all over. Roll the rectangle up tightly from a long edge. Cut into 14 pieces (each should be about 2½ cm wide). Lightly butter an 18cm round cake tin. Arrange the pieces, spiral-side up, in the tin. Cover and leave to prove in a warm place for 1 hour until doubled in size.

Heat the oven to 190C/fan 170C/gas 5. Bake for 25-30 minutes or until lightly browned, then leave to cool until just warm. For the icing, whisk together the sugar, vanilla and sobolo or milk. Drizzle over the rolls, and serve.