Cinnamon Rolls

For 2 servings

• strong bread flour300 g
• caster sugar30 g
• fast action dried yeast1 tsp
• salt1/2 tsp
• warm milk150 ml
• egg1
• butter, melted, plus 40g softened butter (for the filling)40 g
• brown sugar (for the filling)80 g
• ground cinnamon (for the filling)1 tbsp
• icing sugar100 g
• milk (for the glaze)1 2 tbsp

1. 1

   In a large bowl, mix the flour, caster sugar, yeast and salt. Make a well in the centre and add the warm milk, egg and 40g melted butter, mixing until it comes together into a soft dough.

2. 2

   Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.

3. 3

   Place in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place for 1 hour until roughly doubled in size.

4. 4

   Once risen, knock back the dough and roll out on a lightly floured surface into a large rectangle, roughly 30cm by 40cm.

5. 5

   Spread the softened butter evenly over the dough right to the edges, then scatter the brown sugar and cinnamon evenly on top.

6. 6

   Starting from one long edge, roll the dough up tightly into a log.

7. 7

   Using a sharp knife or unflavoured dental floss, cut the log into 8 equal rolls.

8. 8

   Arrange the rolls in a greased baking dish, leaving a little space between each, cover loosely, and leave to prove for a further 30 minutes.

9. 9

   Preheat the oven to 180°C (fan 160°C). Bake for 22 to 25 minutes, until golden brown on top and cooked through.

10. 10

    While the rolls cool slightly, mix the icing sugar with the milk, a tablespoon at a time, until you have a smooth, pourable glaze.

11. 11

    Drizzle the glaze generously over the warm rolls before serving.