Cinnamon Rolls

Method

Place flour, sugar, yeast and salt in the large bowl of a stand mixer. Stir to combine.

Make a well in the centre and add eggs, milk and butter.

Use the dough hook attachment to knead for 7-8 minutes. Dough should be a little sticky but able to be formed into a rough ball. Transfer to a well-oiled bowl, cover with a clean tea towel and leave to rise for 1 1/2 - 2 hours, or until doubled in size.

Grease a large, high-sided rectangular roasting tin or baking dish (approximately 38cm x 28cm) and line with baking paper.

In a small bowl, mix sugar and cinnamon together for the filling. Roll dough out on a large lightly floured surface (or between two large pieces of baking paper) into a rectangle approximately 28cm x 40cm. Spread softened butter (for filling) all over the top, leaving a
1cm border at each of the shorter ends. Sprinkle with cinnamon sugar mixture and rub into the butter.

Starting from one of the shorter ends, roll dough up into a log and place seam-side down.  Using a sharp serrated knife, cut the log into 12 even rounds. Place in prepared dish.

Cover with a clean tea towel and leave to rise for 30-40 minutes, until doubled in size.

Meanwhile, preheat oven to 170ºC fan bake. Bake rolls for 20 minutes, until pale golden brown. Place dish on a wire cooling rack and allow rolls to cool for 15-20 minutes before
spreading with icing. Serve warm.

Icing
Place all ingredients in a large bowl and beat with an electric mixer until smooth and pale.

Start with 2 teaspoons milk, adding more as required to form a spreadable consistency.

TIPS

• If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface instead (this will take a little longer, about 10 minutes).
  • Sultanas or diced apple make a delicious addition to the filling!