STEP 1 - Firstly in a saucepan heat up the butter, water, honey and milk until butter is completely melted and the mixture is warm. BUT not hot. It should be blood temperature e.g when you dip your finger in the mixture it should be not hot or cold. Perfectly warm. This is crucial for the yeast ti activate.
STEP 2 - When using whole wheat flour to make rolls I like to sift the flour. Once the larger flakes are left in the sieve, I use whats inside the bowl and discard the flakes. This is simply my preference because I feel the dough is less tough to work with, therefore less dense once baked. *If your using white plain flour there is no need to sift the flour.*
STEP 3 - After the flour is sifted, add in the yeast and salt in different areas of the bowl. I once heard if you directly add salt to your yeast in deactivates it, I never tried it and I'm not gonna! Mix everything until combined.
STEP 4 - Slowly add HALF the milk butter mixture into the bowl of flour and work with your hands. Now add in mixed egg and the rest of the milk butter mixture and continue working with your hands until a dough has formed. Add a bit of flour to the dough if it is too runny. It should look like the picture in step 4. Now flour a flat surface and start to knead the dough for 5 minutes. You will need to use a bit more flour to but just enough so your dough doesn't keep sticking. (I had to google search how to knead very helpful videos on youtube!)
STEP 5 - Once kneaded, the dough should be smooth (refer to step 5 picture). Now put the dough back into the bowl, add a little flour to the bottom so it doesn't stick and cover with a kitchen towel for 10 mins.
STEP 6 - Once the 10 mins is up preheat oven to 100*C, flour your clean surface again and roll the dough out. Don't knead the dough again or break it apart or do anything other than simple roll out flatly. As wide as you can and flat enough so you can start sprinkling your filling.
To make the cinnamon filling, add all the ingredients EXCEPT the butter together in a small bowl.
STEP 7 - Soften your butter and spread it across the flatten dough all the way up to the edges. (I used a microwave to soften NOT MELT my butter quickly) Once fully spread, sprinkle the cinnamon and brown sugar mixture across evenly. Roll the dough up tightly.
STEP 8 - Once fully rolled up. From the middle of the long roll, cut right down the middle with a sharp knife. Then cut down the middle of both sides and then again until you have 8 even rolls. (This is the only way the helps me ensure the rolls are all the same size.)
STEP 9 - In a lightly oiled or buttered tray/tin place the rolls evenly and cover with a kitchen towel into a preheated oven for 25 mins and they should rise into beautiful big rolls. *Proud baking moment here*. Once they have risen, beat an egg or melt some butter top brush the tops of the rolls with. Then turn the oven on to 175*C and bake for 17-19 mins, I always check at 17 mins but ovens vary, the tops should be nicely golden but not burnt!
To make the frosting, whisk all the ingredients together until thick and fluffy. Leave in fridge until time to frost.