Preheat the oven to 190°C. Butter a 22cm cake pan really well and line the base with baking paper. Sieve the dry ingredients and cut the butter in.
Add the egg, buttermilk and water. Mix to a soft-ish dough with a knife. Knead 5-6 times.
Roll the dough out on a well-floured board to a 35cm x 25cm rectangle. Brush the dough with 2 tbsp (30ml) of melted butter. Sprinkle and level cinnamon sugar with a 1cm border all round.
Roll dough into a tight log. Wet exposed end and seal. Keep the seam side down. Cut the log into 8 even slices. Flatten them with your hand. Place one in the centre and others around the perimeter.
Brush the remaining 2 tbsp (30ml) of butter over the flattened slices. Bake for 25-30 minutes until browned.
Turn out on a cooling rack and flip right-side-up. Stand the rack on some greaseproof paper to catch any drips when spooning or piping the icing over.
Cinnamon sugar filling: Combine sugars, spices, and salt in a small bowl. Add 1 tablespoon (15ml) melted butter and stir with a fork until it looks like wet sand. Set side.
Lemon icing: Sift the icing sugar into a bowl. Mix in the lemon rind and lemon juice for a slightly runny icing.Variations
Cinnamon and pecan filling:
Add 1/2 cup (125ml) finely chopped pecan nuts to the basic filling.
Cinnamon and raisin filling:
Add 1/2 cup (125ml) seedless raisins to the basic filling.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.