Cinnamon Rolls

Dough:

1. Sieve the dry ingredients for the dough and rub in the butter with your hands to form coarse crumbs.
2. Add in the egg, oil, milk and vanilla mix till well combined.
3. Using an electric mixer mix on a high speed for 3 minutes (essential that it is for the full 3 minutes).
4. Should have a very thick batter consistency, cover the bowl with cling film and prove for about 1½ hrs.

Filling:

1. While the dough is proving, make the cinnamon filling. Mix the brown sugar, cinnamon and soft butter together in a bowl using a fork to make a paste.

Making the rolls:

1. Once the dough has finished proving, turn it out onto a lightly greased parchment paper and pat it out gently into an 8” x 16” rectangle.
2. Brush some milk onto the surface of the dough and spread the cinnamon filling leaving 1 inch of the edge of the dough clear.
3. Using the parchment paper roll out the dough away from you using the long edge of the dough that is closest to you.
4. Using a sharp knife cut the roll into 8 pieces
5. Place the rolls in a well-greased 8” cake tin and leave to prove for 45 mins to 1hr.
6. Pre-heat the oven to 180°C towards the end of the proving time.
7. Bake the Cinnamon Rolls for 25 minutes, until they are golden brown.

Making the Icing:

1. Whilst the Cinnamon Rolls are baking. Mix together the cream cheese, sugar, butter and vanilla with an electric mixer until smooth.
2. Remove rolls from oven and ice immediately. Enjoy!