Cinnamon Potato Buns

This is one of my favourite potato recipes. The result is a cross between an Eccles cake and a croissant. Perfect for brunch parties (the quantities given make about two-dozen buns), hot from the oven, and, for committed gluttons, a slit made in the centre and fresh butter put inside. Sometimes I use half the dough for buns and make a loaf of bread with the other half (it freezes well) cooked in the normal way for bread.