Sticky Cinnamon Scrolls

Makes 10 rolls

Ingredients

• 240ml milk (lukewarm)
• 40g caster sugar for the dough + 70g for the cinnamon filling 
• 7g instant yeast 
• ¼ tsp salt
• 50g melted butter for the dough + 50g softened butter for the filling
• 450g plain flour
• 1 tbsp cinnamon

Icing:

• 120g icing sugar
• 20g melted butter 
• 2 tbsp milk
• 1 tsp vanilla essence

Method

1. In a small bowl combine lukewarm milk, sugar for the dough and yeast. Whisk and let stand for approx. 3 minutes.
2. Add flour and salt into a cake mixer bowl, add in milk mixture and mix with a dough hook for 5 minutes. 
3. Place dough in a lightly oiled deep bowl and cover with a damp tea towel to double in size. Approx 1-2 hours depending on the temperature of the room.   
4. Roll dough out to a 40cm x 30 cm rectangle on a lightly floured bench or silicone mat. 
5. Spread softened butter for the filling over the dough. Combine the sugar for the filling and 1 tbsp cinnamon in a small bowl then sprinkle evenly over the buttered dough. 
6. Starting with the longest side, roll the dough up into a roll. Cut in half and cut each half into 5 slices so you have 10 in total. 
7. Preheat oven to 200 deg fan bake, and arrange scrolls in a large circle cake tin lined with baking paper. Allow to rise for a further 15-20 minutes while the oven heats up.
8. Bake scrolls for approx. 20 minutes or until golden.  Remove tin from oven and set aside to cool slightly.
9. To make the icing, whisk icing sugar, butter, milk and vanilla essence together by hand or in a mixer. Drizzle on top of the cinnamon rolls while they are still warm. Enjoy!