Add 1 tsp sugar to the milk and whisk in the yeast, then set aside for 5 minutes so a froth forms.
Add the remaining dough ingredients into a large bowl, give the yeast mixture another quick whisk and add to the dry ingredients. Then mix into a soft dough.
Once mixed, knead the dough on a lightly floured surface for 5 minutes, then put in a warm place, covered whilst it proves.
Once the dough has doubled in size, remove it from the bowl onto a lightly floured surface and knead it lightly for another minute before rolling into an oblong shape. (approx. 12 x 15 inches.) The dough will be quite springy but can be gently pulled into shape between rolling.
Mix the filling ingredients together, and then spread evenly over the dough.
Starting with one of the longer sides carefully roll the dough keeping it as tight as possible wrapping the filling inside then cut the dough into 12 equal portions.
Line the Vortex basket with baking paper and arrange the swirls directly onto the paper leaving a small gap between each.
With the Vortex turned off, put the basket back in and leave to prove for 25 minutes.
Once the dough has doubled again, turn the Vortex on and select the Bake function, setting the temperature to 171℃ and the time for 13 minutes. Once the Vortex finishes, remove the basket and carefully lift the whirls out, keeping them on the baking paper.
In a bowl, mix the icing ingredients together until smooth, then glaze the whirls whilst they're still hot.