Instructions

You will need approx. 3 hours to make the Cinnamon Rolls

For the Dough

1. Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
2. Lightly mix the ingredients together using the dough hook.
3. Add the egg to the bowl.
4. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
5. Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
6. Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
7. The dough is ready when it is soft and smooth, and no longer sticks to the side of the bowl. The dough will be somewhat sticky from the butter and egg.

For the First Proofing Session

1. Lightly oil a large mixing bowl.
2. Place the dough inside the bowl.
3. Cover the dough with a clean tea towel, plastic wrap, or a reusable bowl cover.
4. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

For the Cinnamon-Sugar Filling

1. Just before the dough is ready, make the filling by beating together the ingredients.

To Shape the Cinnamon Rolls

1. Line a 20 cm/8 inch square baking pan with baking paper.
2. Once the dough has doubled in size, gently remove the dough from the bowl. The dough will deflate as you handle it.
3. Roll out the dough into a rectangle shape measuring approximately 40 x 30 cm/16 x 12 inches.
4. Use a small palette knife to evenly spread the filling all over the dough.
5. Roll up the dough tightly from the short end, i.e. to produce a log that is 30 cm/12 inches long.
6. Cut the dough into 9 even pieces. I find it easiest to do so using a long piece of unflavoured dental floss, which will allow you to slice through the dough cleanly and sharply, and without flattening the dough. Simply slide the floss under the dough, then pull both ends of the floss across each other, which will cut through the dough as you pull.
7. Arrange the slices of dough in the baking pan.

For the Second Proofing Session

1. Place the pan somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.

To Bake the Cinnamon Rolls

1. Preheat the oven to 200°C/390°F (without fan) with a metal baking tray on the middle shelf.
2. Place the pan of buns on the preheated baking tray.
3. Bake the buns for 10 minutes. 
4. Reduce the heat to 180°C/356°F and bake for another 20 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
5. The buns are cooked if an internal thermometer reads 85°C/185°F.
6. Gently remove the buns (intact) to a wire rack, and leave them to cool completely.

To Ice the Cinnamon Rolls

1. Make the icing by whisking together the ingredients. Add the milk gradually until the icing is a thick, but runny, consistency.
2. Drizzle the icing all over the cooled Cinnamon Rolls.
3. The Cinnamon Rolls can be served immediately or once the icing has set. They are best eaten the same day they are baked.