Ingredients :
450g plain flour
250ml milk
110g granulated sugar
2 tbs ground cinnamon
120g softened unsalted butter
55g soft brown sugar
1/2 tsp salt
2 1/4 tsp yeast
1 egg
Glaze :
100g icing sugar
1 tbs water
1 tsp vanilla extract
Method :
1. Heat the milk and half of the butter until butter has melted and it’s lukewarm. Put them in a bowl from your stand mixer or any bowl if using a hand mixer sprinkle in the yeast, add the flour, egg, salt and half of the granulated sugar. Fit the dough hook and mix for 5 minutes, if the dough is looking wet you can add more flour a tablespoon at a time you want the dough to form a ball and come away from the sides. After the 5 minutes cover the bowl with a damp tea towel and allow the dough to rest for 10 minutes.
2. While you wait, mix the remaining granulated sugar, soft brown sugar and cinnamon together. Grease a 9 inch dish and set it aside.
3. Roll out the dough into a rectangle about 9×14 inches and spread with the remaining softened butter sprinkle over the cinnamon and sugar mix, roll the dough starting from the 14 inch side, cut into 14 slices, put the slices into the buttered dish cover and allow to rise for 20 minutes.
4. Pre heat oven to 180 c and bake the rolls for 15 – 20 minutes until they are golden and cooked through, allow the rolls to cool.
5. To make the glaze put the icing sugar in a bowl add the water and vanilla extract mix together you want a dropping consistency, if it’s too runny add more icing sugar if too thick add more water.
