Honey & tahini cinnamon buns

For the dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook, add the yeast and salt, then use a balloon whisk to combine. In a small pan, heat the buttermilk until lukewarm. Make a well in the centre of the dry ingredients and pour in the buttermilk, then the honey, eggs, butter and vanilla; mix on a slow speed until combined.

Scrape down the sides and continue mixing for 7-8 minutes until the dough is smooth and elastic. Tip onto a clean work surface, shape into a ball, then return to the bowl. Cover with a clean, damp tea towel and leave at room temperature for about 1 hour 30 minutes until risen and doubled in size. Meanwhile, combine all the filling ingredients in a bowl until smooth.

When the dough is ready, dust a clean work surface with flour and turn the dough out of the bowl; shape into a rough square. Using a rolling pin, slowly roll the dough into a neat 40cm square, lightly flouring the work surface and rolling pin as needed. Use a palette knife to spread the filling evenly over the dough. Starting with the side nearest to you, roll the dough into a tight cylinder. With the seam on the underside, carefully lift the dough onto a baking tray and put in the fridge for 20 minutes (this will make cutting the buns easier).

Line a 25x35cm roasting tin (about 4cm deep) with baking parchment. Using a serrated knife, cut the roll into 12 even-sized buns (about 3.5cm wide) and arrange cut-side up in the lined tin. Cover loosely with a clean, damp tea towel and leave to prove at room temperature for about 45 minutes, until doubled in size. Preheat the oven to 180ºC, gas mark 4.

Bake the buns for about 25 minutes until well risen and golden brown. Leave to cool in the tin for 10-15 minutes. Meanwhile, put the glaze ingredients, apart from the sesame seeds, in a bowl with a pinch of salt and beat until smooth. Brush the tops of the buns with the glaze, then sprinkle with the sesame seeds. Leave to cool to room temperature.