Lucinda Hamilton from Cocolicious shares her recipes for divine breakfast goodies to treat weekend guests

For the cinnamon filling:

• 200 g unsalted butter softened
• 90 g caster sugar
• 1 tbsp ground cinnamon

For the buns:

1. Crush cardamom seeds finely in a mortar. Sieve into the milk and discard the shells. Place milk and cardamom into a saucepan and heat slowly until tepid. Leave to infuse.
2. Place cooled milk, sugar, salt, softened butter and egg into the bowl of your mixer equipped with the dough hook. Crumble in the fresh yeast.
3. Add the flour a little at a time and mix until you have a silky dough.
4. You can also knead it by hand if you prefer.
5. Place dough into a floured bowl and let rise for about an hour until it has doubled in size.

For the cinnamon filling:

1. Preheat oven to 200°C.
2. Mix the butter, sugar and cinnamon together to make a smooth, spreadable paste.
3. Turn out dough onto a floured surface and gently press out, without kneading it, to a rectangular shape 2cm thick.
4. Spread the butter mix all over the dough.
5. Roll the dough as you would a swiss roll and then cut into 4cm thick pieces.
6. Place onto lined baking tray.
7. Cover and allow to rise again until doubled in size (about an hour).
8. Brush the buns with beaten egg, sprinkle with sugar and bake in the oven for about 10-15 minutes until golden brown.