Makes around 16
For the dough
1 packet of dry yeast
230 ml warm milk
75g golden caster sugar
1 tsp salt
For the filling
75g melted butter
225g brown sugar
2 tbsp ground cinnamon
For the frosting
100g icing sugar
Enough water to make it in to a thick mixture (I never measure)
1/2 tsp vanilla extract
- Start by tipping the dry yeast in to the warm milk in a large bowl, add a tea spoon of the golden caster sugar and leave for around 10 minutes until it's all bubbly.
- Then add the caster sugar, butter, salt and eggs and mix with and electric mixer until well combined.
- Add the flour and fold it, mixing until it forms a dough.
- Tip the dough out on to a floured surface and knead for 5 minutes, until you have a lovely smooth dough.
- Pop the dough back in to the bowl, cover it with a tea towel and leave it in a warm place to rise for at least an hour (it should double in size).
- Pre heat the oven to 200 degrees then tip to dough on to a floured surface and roll out in to one large rectangle! (21 inches by 16 inches).
- Once it's rolled out brush the butter all over it, then mix the cinnamon and sugar together and sprinkle it all over!
- Cut up in to around 16 even sized slices, then pop them in to a greased 8inch baking pan (I put 7 around the outside and 1 in the middle, which fit perfectly!)
- Then pop them in to the oven for 15-20 minutes.
- While they're baking, make up the icing by mixing the icing sugar with water and adding the vanilla extract.
- When the rolls are golden brown, remove from the oven, cover them in icing and eat (they taste best fresh from the oven)