Cinnamon Rolls

These are best eaten on the day they are made with lashings of vanilla cream cheese frosting. Unbaked rolls can be frozen.

Makes 9-10 rolls

METHOD

1. Warm milk ( approx. 45  degrees or warm to the touch )
2. Sprinkle in yeast and sugar .Leave to  sit for 10 mins, until frothy. Then add in melted butter and whisked egg.
3. Mix well until combined.
4. Add sifted flour and salt.
5. Place dough hook on stand mixer and knead dough on medium speed for 7 mins or until comes together in a ball. The dough will be slightly sticky.
6. Prove the dough until doubled in size. If you are fortunate to have a dedicated proving function on your oven, prove for 35  minutes at 40C or slightly below, or until doubled in size. If not, cover dough in bowl with a damp tea towel and leave in a warm, humid place until doubled in size.
7. After dough has doubled in size transfer to a lightly floured surface and roll into an approximate 40 cm X 25 cm rectangle.
8. Brush melted butter over the dough.
9. In a separate bowl mix cinnamon and sugar together. Sprinkle buttered dough evenly with the cinnamon sugar mixture leaving a 1 cm margin along one of the long sides.
10. Tightly roll up dough starting from side opposite from the margin , pinching the seam together to seal.
11. Cut into  9 - 10 even slices.
12. Arrange the rolls into a baking paper lined, large rectangular baking tray, not quite touching each other.
13. Prove for a further 20 minutes in a warm place.
14. Preheat oven to 190 C fanbake with a low level of steam.
15. Bake for 25 minutes or until just slightly golden.
16. Cool slightly before  smothering in frosting.

Frosting

1.  In a food processor or electric mixer combine softened cream cheese, softened butter , sifted icing sugar and vanilla essence until smooth and light.
2. If frosting is too stiff add a teaspoon or two of milk to loosen frosting.