• Gently smash your cardamom pods in a pestle and mortar to release the seeds.
• Add the seeds and your milk to a small saucepan and heat until just before boiling point, so the milk is just nice and hot but not at boiling point.
• Set aside and allow to infuse for 20 minutes.
• Add both flours and your salt to a large bowl and rub in your softened butter, you can do this by hand or in a food processor.
• Stir in your sugar.
• Using a sieve, drain your milk to remove the cardamon seeds.
• Reheat your milk mixture until hand hot and then stir in your yeast.
• Beat together one full egg and one egg yolk.
• Make a well in the centre of the flour and pour in the milk mixture and beaten eggs.
• Mix together in a stand mixer with a dough hook on a medium setting for 2 minutes. Or knead by hand for 8 minutes.
• Grease a large bowl with oil, add your kneaded dough and cover the bowl with a oiled piece of clingfilm.
• Leave in a warm place to prove for 1½-2 hours or until doubled in size.

Adding your cinnamon and maple syrup filling

• Grease your tin and line the base with greaseproof paper.
• Lightly flour your worksurface.
• After your dough has risen remove it from the bowl and gently knead by hand on your floured worksurface several times.
• Roll out your dough to a 12x18 inch rectangle.
• Beat all of your filling ingredients until smooth.
• Spread the filling out onto you rolled out dough, making sure you get right to the edges.
• From the shortest side, gently and tightly roll the dough up.
• Using a sharp knife cut the roll into halves, then quarters, then each quarter into 3 segments (wiping your knife in between each cut so that it doesn't stick). This will give you 12 equal size rolls.
• Add the rolls to the baking tin in 3 rolls of 4 (4 on the longest side), making sure they are equally spaced so they have room to expand whilst they prove.
• Beat your egg and brush onto the top of the rolls.
• Again cover with oiled cling film and leave to prove for 30-45 minutes, until they are all touching.
• Heat your oven to 180°C/160°C Fan/350°F/Gas Mark 4
• Bake in the middle of your oven for 20 minutes, until just golden.
• Leave to cool in the tin.

Cinnamon and maple syrup icing

• Add all of the ingredients to a bowl and beat until fully combined and smooth.
• Drizzle your icing over your cooled cinnamon rolls by holding a dessertspoon full of icing high above the rolls and allowing it to drizzle over.
• Drizzle over your the maple syrup.
• Sprinkle of over your demerara sugar.