Cinnamon rolls

Heat 240ml of milk, add 65g of sugar, 1/2 tsp of salt, 75g of unsalted butter and a couple of drops of vanilla essence. Do not allow to boil, just enough to melt the ingredients.

Large mixing bowl, add 295g of plain flour with 7g of yeast. Then gradually add the warm liquid mix, whisk together. After add the 3 eggs one by one whisking after every egg added. Add the remaining 295 flour (more or less) to make the actual dough, may be sticky, turn onto a floured board and knead for a few minutes, adding a little more flour if needed.
Butter grease another bowl, place the dough inside and cover with cling film. Allow to rise for 2 hours in a warm place.

After 2 hours....Prepare the filling: In a blender or mixing bowl, add 160g brown sugar, 1 tbsp of ground cinnamon, 130g cold butter and 35g of plain flour. Blend well together to form a paste. Set aside.































Roll the dough out, leave about 1cm thick. Spread the filling on top, leaving edges free.


















Carefully roll using your hands, not too tight or too loose.

After, trim both edges.











Start dividing from the centre and then halve that again, and so forth, should end up with 8 equal slices.
















8 Equal slices
















Place them into an oven proof dish (pyrex better) grease with butter and cover with cling film. Allow to rise for 45 mins in a warm place.

After 45 mins, they should have doubled in size. Remove cling film, brush the tops gently with some milk and then place in the oven for 35-40 middle shelf. If you see that after 35 mins, they are brown, but still needs a few more mins, cover with foil.

When baked, prepare icing glaze using milk, drizzle all over and allow to cool before separating them.









When cooled, use a sharp knife to separate the buns and then sieve some icing sugar on top to decorate. Enjoy!