In a bowl, add butter, milk & honey and warm slowly in microwave until the butter is melted. MIXTURE MUST NOT BE HOT, just warm. Remove from microwave.

Add baking powder & yeast and slowly stir. Do not overmix. After 2 minutes, add the flour and mix with a wooden spoon until a dough forms. (not longer than a min of mixing)

Cover the bowl with kitchen towel and place in the sun, indoors for 1 hour to proof. The dough is gluten free so it will only rise a little bit, but do not skip this step.

Place dough on gluten free dusted surface & roll into a rectangle shape, around half a cm thick. Spread the softened butter to cover the dough and evenly scatter the sugar & cinnamon.

Roll the dough into a log & cut it into about 10 – 12 wheels. (while rolling, add a little bit of soft butter to your hands to keep the dough moist) Place the pinwheels into a baking dish, leaving a bit of space between.

Now use your whisked egg and 1tbsp soft butter combo to brush the top of the buns.

Preheat oven to 200c & when ready, bake for 25 – 30 min or until brown

While baking, mix the cream cheese and 1/2cup icing and water until smooth. If you like it a bit sweeter, add more icing sugar.

Spread over buns and enjoy that same day – very short shelf life.