Cinnamon rolls...

Sweet bread scrolls with cinnamon filling. No icing recipe here, but I would highly recommend cream cheese icing put on while they're still hot if you want to ice them.

12 rolls...

Cinnamon rolls

Ingredients
Dough

• 2 3/4 cups of flour
• 1/4 cup of sugar
• Pinch of salt
• 7 grams of instant yeast (one packet ususally)
• 3/4 cup of milk
• 45g of melted butter
• 1 egg

Filling

• 60g of softened butter
• 2/3 cup of brown sugar
• 2 tbsps of cinnamon

Method

• Get a baking tin. Don't grease it. Size and shape doesn't matter, so long as it has walls.
• Mix together flour, sugar, and salt in a large bowl.
• Add the yeast to the melted butter. Butter should be warm.
• Mix the butter-yeast, milk, and egg into the dry ingredients. When it makes a sticky dough, knead it with your hands until it is just tacky.
• Cover the bowl and let it rest for 15 minutes while making the filling.
• In a separate bowl, mix all filling ingredients. Spread just a little of this onto the baking tin to grease it.
• Roll the dough out to about A3 paper size. Spread the filling on top with a knife or offset spatula. You want a relatively thick but even coat, dodging one long edge.
• Roll this up into a log longways, and cut into 12 rolls with cotton thread. Put these little blobs into the baking tray, and if you have extra filling, fill in the gaps with it.
• Cover the tin with a cloth and leave in a warm place for about an hour.
• Preheat the oven to 190C and bake for about 25 minutes. They should brown a bit.