Method

1. In a large bowl, combine the Mix, yeast, sugar and salt.
2. Combine the butter, milk and water and heat in a microwave until the butter is melted.
3. Add the warm liquid and the egg to the dry ingredients and beat together to form a soft dough.
4. Knead for 5 minutes by hand or in a food mixer with a dough hook.
5. Transfer to a large oiled bowl, cover with oiled cling film and leave to prove in a warm place for 1hour until doubled in size.
6. Knead the dough lightly on a surface dusted with Gluten Free Mix and then roll out into a rectangle (approx 30 x 20cm).
7. Spread the softened butter over the dough; then mix the sugar and cinnamon together and sprinkle on top.
8. Roll the dough (from the longer side) to form a long sausage, then using a sharp knife, cut into 12 pieces.
9. Pop onto a baking tray or arrange in a round cake tin, cut side up.
10. Bake in a preheated oven (200°C/180°Fan/Gas Mark 6) for 15-20minutes until golden brown.
11. For the icing, add the orange zest to the icing sugar and then add enough juice to make a smooth icing for drizzling.
12. Once the swirls are cool, drizzle generously with orange icing.