Sift together the flour and salt into the mixer bowl.

Stir in yeast and sugar. Make a well in the center.

In a jug, whisk together butter, egg and milk and pour into the centre.

Bring together to form a ball and start kneading into a soft dough, adding flour little by little in case needed (I used a stand mixer and didn't add any extra flour.)

Lightly oil the bowl and put the dough into it. Cover with cling film and allow the dough to double in size, around one hour.

As the dough is nearing full rising, whisk together the ingredients for the filling till a smooth paste and set aside.

Grease an 8 inch square pan well.

Take the proofed dough and slight knead for a couple of minutes. Roll out on a floored surface into a 30 cm square.

Spread the filling all over evenly. Tightly roll from one side to the other.

Cut into equal 9 peices using a sharp knife and arrange into the greased tray.

Cover and allow the rolls to proof again for 40-50 minutes.

Meanwhile preheat the oven to 200 degrees.

Bake in the oven for 20 minutes till the top is golden brown.

Allow to cool in the pan for 10 minutes and then slowly transfer onto a wire rack for cooling.

Whisk the icing sugar with little milk till a thick paste and spread on the rolls. Serve warm!