For the dough -
400g White Bread Flour
180ml Milk (I used almond milk)
50g White Sugar
55g Butter (I used a vegan alternative)
For the cinnamon filling -
For the vanilla icing topping -
180g Icing Sugar
A splash of milk
Start by heating the milk until it's a warm temperature. You should be able to still put your finger in it comfortably. Place in a bowl with the yeast.
Once the yeast has dissolved, add in the sugar and egg. Once stirred in, melt the butter and add it into the mixture too.
Stir in the flour and mix until it forms a dough.
Place the dough on a floured surface and knead for 10 minutes.
Place in a bowl and cover with a damp towel. Leave it for 90 minutes until it has doubled in size.
After it has risen, place dough on a floured surface and lightly dust your rolling pin with flour. Roll out the dough until it's in a rectangle and then spread slightly softened butter for the filling all over. Mix sugar and cinnamon together and spread that on top of the butter too.
Roll the dough up starting from the shorter side. I sealed the edge with a brush of milk as I found this stopped it from unrolling, but you could also use egg or just pinch the edge.
Cut the roll into 10 equal sections and place into a baking tray. I split mine into two as I preferred to do it this way, so I could share the cinnamon rolls too. Leave to rise for 120 minutes.
Pre-heat the oven to 170 degrees. Place the cinnamon rolls in the oven for 25 minutes or until golden brown.
Leave to completely cool before icing.
Mix icing sugar, butter and a splash of milk together with vanilla extract. Spread evenly over the batch of cinnamon rolls and serve!
Have you made a cinnamon rolls recipe?