Makes 12 Rolls (depending on the size), takes 3 - 4 hours.
Ingredients:
600g Strong White Flour
Pinch Salt
50g Caster Sugar
1/2 cup Milk
1tbs Yeast
325g Water
50g Butter
Vegetable Oil
(for the filling and icing)
1cup Brown Sugar
2tbs Caster Sugar
1/4 cup Butter
1/4 cup Cinnamon
1 cup Icing Sugar
2tbs Vanilla
4tbs Milk
Method:
In a jug mix the milk, warm water and yeast.
Leave the water mix for 5 minutes until it becomes foamy.
In a stand mixer combine the flour, caster sugar and salt.
Turn the mixer onto low speed and slowly add the wet mixture.
Mix on medium speed until it has fully combined.
Add the butter in small amounts at a time.
Mix for 5 minutes on high speed.
Rub a mixing bowl with vegetable oil and add the dough.
Cover with cling film and place in a 40*c oven for 30 minutes.
Line a deep baking tin with parchment paper and grease it with butter.
Dust a work surface with flour.
Gently remove the dough from the mixing bowl onto the floured surface.
Sprinkle flour over the dough and roll out with a rolling pin into a large rectangle.
The dough should be roughly 1 centimetre thick with the longest side of the dough facing you.
Melt the butter for the filling in a Microwave or saucepan.
Brush the butter over the dough.
Mix the brown sugar, caster sugar and cinnamon.
Sprinkle it over the dough.
Roll the dough vertically to make a long log making sure to keep the roll tight.
With a sharp knife slice the dough into disks roughly two inches thick depending on how big you want the cinnamon rolls to be.
Place them in the baking tin and cover with cling film.
Place back in the 40*c oven for 15 minutes to double in size.
Remove from the oven and then bring the oven up to 180*c.
Once the oven is at 180*c brush the buns with melted butter and then place them in the oven for 25-30 minutes.
Remove them from the oven and leave to cool for 1 hour.
In a bowl mix the icing sugar, milk and vanilla.
Spread the glaze over the cinnamon rolls and then enjoy!
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