Cinnamon Pistachio Rolls

Heat the milk until warm then pour into a large bowl.  

Mix in the Egmont honey then sprinkle over the yeast, mix again and leave to sit until it goes frothy.  

Add in the melted butter and the egg and mix again before adding in the flour and the salt.  

Using a fork bring the dough together then turn out onto a clean floured surface and knead for 10 minutes.  

Put the dough into an oiled bowl, cover with cling film or put into a large plastic bag and leave in a warm place (a sunny spot somewhere or the hot water cupboard are both good places) to rise until the dough has doubled in size. The time this takes will vary depending on the temperature of the room. Ours took 45 minutes to rise but it could take as long as an hour and a half. 

Dust a clean surface with flour again and roll the dough out until it is a rectangle roughly 22 x 35 cm in size.  

Mix the Egmont honey, butter and cinnamon in a small bowl and spread this over the dough, leaving a strip of about 2cm down the long edge free from this mixture.  

Roll the dough into a log with the seam on the underside.  

Cut into 9 pieces and arrange these in a greased 20cm square tin.  

If you have any of the cinnamon mixture leftover you can spread this over the top of the rolls then scatter over the pistachios (you can reserve some to scatter over the rolls once baked if desired).  

Again, cover with cling film or put into a plastic bag and leave for 30 minutes to rise in a warm place.  

Pre-heat the oven to 180°C.  

Put the rolls into the oven and bake for 25 minutes or until golden brown, turning them halfway through cooking. You don’t want to overcook them as they will start to dry out. 

Remove from the oven, leave to rest for 10 minutes then take them out of the tin. 

Drizzle with some extra Egmont honey and scatter with the extra pistachio nuts if you reserved them.  

Serve with butter and a good cup of tea of coffee.