For the dough
Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
Create the cinnamon filling by simply creaming the butter and sugar together and setting aside
Once the dough has risen knock back the air then form into a neat ball of dough
Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
Spread the cinnamon filling over the top of the rectangle until covered then fold the sheet of dough in half (bringing the two shortest sides together)
Using a sharp knife, (score first) then slice down the shortest side of the dough to create 8-10 thin strips
Take each strip and begin the knot by by grabbing each end like a shoelace and forming the first know (just like tying your laces before the bow) then once the knot is in the middle, simply take each loose end and tuck under itself to create the circular shape
Don't worry if they don't look 'perfect' they will look beautiful once proven and baked
Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
Allow to cool fully before dusting with icing sugar and enjoy
OPTIONAL FROSTING
Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top