Warm the milk until it is a warm body temperature.

Mix together the warm milk, yeast and maple syrup, stir and let sit for 5 minutes.

Mix together the bread flours and the salt and make a well in the middle.

Add the milk mixture and water and mix into a dough. If it is too sticky add more flour, and it is too dry add more water.

Knead for 5 minutes. I do this for a minute or two in a mixer with a dough hook attachment.

Place in a bowl and cover with a clean tea towel to rise. This can be for two hours in a warm spot in your house or overnight in the fridge.

When you are ready to make the bread line a baking tray with greaseproof paper. (I used a 35×25 tray which was slightly too big.) Pre-heat the oven to 180 degrees celsius.

Melt the butter so it is runny but not hot.

Mix the sugar and cinnamon together in a separate bowl.

Roll the dough into gold ball sized balls and dip them in the butter and then roll them in the cinnamon sugar and place in the baking tray, placing the balls next to each other but not packing them in too close as they will need space to rise.

Pour over any remaining butter and sprinkle with the remaining cinnamon sugar.

Cover the baking tray with a clean tea towel and leave it in a warm place to rise for 30 minutes to an hour depending on whether the mixture has been in the fridge. If it has been in the fridge it will need a longer rising time to bring it to room temperature.

Once the dough has rested and risen, pop it in the oven and cook for 25 minutes.

Once cooked, remove from the oven and leave to cool. When they are warm to touch they are ready to ice.

Sieve the icing sugar and mix with the vanilla extract and a splash of plant based milk and stir until you get the desired consistency for drizzling. Be careful not to add too much milk!

Drizzle the icing over the warm cinnamon bread and serve whilst warm.