Bring the milk to 37°C, dissolve the yeast into the milk and wait for 5 minutes before it activates. If it doesn't, try one more time. Throw out the yeast if it fails to activate a second time.
Add the sugar, egg and the bread flour. Knead for 3 minutes.
Add salt and plain flour and knead another 3 minutes.
Add the butter and knead until it passes the window pane test. If you are making bread and don't know what window pane test is, suggest you google it. :)
Roll out the bread into a 40cm x 40 cm square.
Spread the butter, sugar evenly on the bread dough, sprinkle cinnamon over this.
Swiss roll it up.
Cut into 9 equal pieces.
Heat oven to 205°C.
Cover the dough and prove it until it doubles its size. I left it where the sun shines into our kitchen.
It took about 30 minutes for my bread to prove to the desired size.
Bake for 20 minutes.
Meanwhile make the icing, which is combining the sugar and milk together without using any heat.
When bread is done, unmould and then drizzle topping over bread.
Enjoy one before all of them disappear!