Cinnamon Rolls^★

For the rolls

• 2 cups warm milk
• ½ cup melted butter
• 100g/½ cup sugar
• 1 tsp yeast
• 450g/4 cups flour plus extra for dusting
• 1 tsp baking powder
• 2 tsp salt
• 115g/¾ cup softened butter
• 135g/¾ cup soft light brown sugar
• 2 tbsp cinnamon

Mix milk butter and sugar in a bowl and sprinkle with the yeast. Leave for a few mins to bloom.

Add the flour and mix well until combined.

Cover with a damp cloth and rest for one hour.

Sprinkle on baking powder, salt and ¾ cup of flour onto the dough, mix in well and then tip out on to a well floured surface.

Dust with more flour and shape into a ball before rolling into a large rectangle approx½ cm thick.

Spread with ¾ cup softened butter, then soft light brown sugar and the cinnamon.

Roll the up from the long side into a swiss roll of dough and cut into 2cm slices.

Carefully lift the slices and place 7 on their side in a round tin.

Cover with plastic wrap and rest for 30 mins.

Bake at 180C for 25-30 mins and golden brown.

For coating

• 120g soft cheese
• 2 tbsp melted butter
• 2 tbsp milk
• 1 tsp vanilla extract
• 100g/1cup icing sugar

Meantime mix the coating ingredients except the icing sugar until well combined. Blend in the icing sugar.

Leave the rolls to cool for ten mins then drizzle the coating over the rolls before serving \

{{tag>bread bun sweet}}