Cinnamon Buns

Measure the flour, sugar and yeast into a mixing bowl and stir to combine.

Put the butter into a saucepan over a gentle heat until melted then remove from the heat and add the milk and egg and mix well.

Pour the milky mix into the mixing bowl, stir into a dough and knead for 100 presses without adding flour.

Invert a bowl over the dough bowl and leave in a warm place to double in size, about 2-4 hours depending on the room temperature.

Rub some butter around the inside of a large baking tray or insert a baking liner.

Measure the brown sugar, cinnamon and salt into a bowl and mix well.

Dust the worktop with flour and tip the dough into the middle.

Sprinkle flour over the dough and press or roll it into a 40x30cm/16×12” inch rectangle.

Brush all the edges with water then spread the cinnamon and sugar mix over the dough.

Gently lift up the 30cm/12” side of dough and roll up the dough tightly, like a Swiss roll.

Using a sharp knife cut the dough roll into 10 equal slices.

Lay the slices flat on the baking tray, spacing them well apart.

Using the palm of your hand gently flatten each bun until 7.5cm/3” inch in diameter.

Leave the buns to rise in a warm draft free place to roughly double in size, about an hour.

Pre-heat the oven 20 minutes before you are going to bake.

Bake for 12-15 minutes.

Measure the icing sugar into a mixing bowl, add the milk and vanilla extract and stir to make the icing. Drizzle the icing in zig sags over the cinnamon roll buns.