Combine all of the filling ingredients and set to one side.
Preheat the oven to 200°C fan.
Shaping the dough: On a lightly floured surface, roll the dough out into 75x30cm, dust with more flour if you need to. Spread the cinnamon butter on approximately half of the surface. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 40x23cm.
Cut the dough into roughly 2cm wide strips, I find a pizza wheel good for this job. Twist each strip several times, wrap around your 2 fingers then tuck the ends underneath. Continue with the rest of the strips.
Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), keeping as much space between them as possible. Cover and prove for 30–45 minutes or until approximately doubled in size.
Brush the buns with beaten egg and a little milk and shower with sugar nibs. Bake for 10 minutes or until golden brown. Cool on a wire rack.
Best eaten on the day of baking however they freeze incredibly well, just warm them in the oven after defrosting.