Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with baking paper (allow the paper to go over the sides to help when lifting them out).

Add all your ingredients into a large bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball. This is a larger amount of mixture than usual so really try to make sure it all combines. You could also do this in two halves and then bring it together if easier.

Knead the dough briefly so it's smooth and combined (you might need more flour if it's a bit sticky, it shouldn't be - but depending on your brand of yoghurt this will vary)

Lightly flour your work surface (make sure you've got a decent amount of room). Flour a rolling pin and roll out for dough into a rectangular shape (mine is usually around 30cm x 35cm ish!!). It should be between 1cm and 1.5cm in thickness ideally. Make sure you continue to flour the work surface often.

Brush your melted butter onto the dough all over and then sprinkle on your mixture of light brown sugar and cinnamon. It seems like a lot but the more the better I say!

Carefully roll up your dough away from you on the longest of the rectangle sides. If you've floured your worktop enough, it shouldn't stick at all. Make sure the dough is seam side down so when yo cut your rolls they stay together.

Measure out about an inch per roll and with a sharp knife cut down (the very ends on each side aren't always the best roll to look at, but still delicious). Place your cinnamon rolls into your tin, they should be the perfect size to squash 9 into your tin.

Brush them with some beaten egg (or milk, melted butter etc).

Place in the oven for 20-25 minutes until only slightly golden.

Remove from the oven and allow to cool in the tin whilst you make your icing.

To make the icing simply mix the ingredients together until you have the right thickness. If you think it's too thin, add a little extra icing sugar. If you think it's too thick, add a little extra water. (Below I also have instructions for a cream cheese icing if you prefer!)

Drizzle and spread your icing all over your buns. Enjoy! These are best enjoyed warm and ideally straight out of the oven. Make sure you warm them up again if you want to enjoy them later!