Cinnamon Rolls

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In a bowl, whisk together warm milk, sugar and melted butter.

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• 625 g Plain Flour

Fold in 500g of plain flour to the warm milk mixture.

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• 100 g Granulated sugar

Sprinkle the dry yeast over the warm mixture and let it set for 1 minute.

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Cover the bowl with a cling film or tea towel and let it rise for 1 hour.

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Remove the cling film. Add 95g of plain flour, baking powder and salt and combine well.

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Turn out the dough to a well-floured surface and knead the dough lightly. Add extra flour when necessary, to lose the stickiness of the dough.

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Knead the dough and roll it out to a rectangular shape (about 1 inch thickness).

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Combine 2tbsp. of unsalted butter, 4 tablespoons of cinnamon powder and 160g of brown sugar.

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Spread the cinnamon powder and sugar mixture on to the dough. Starting from the short end, roll up the dough into a roll.

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Cut the log into small pieces. Butter a non-stick baking tray and place the cut cinnamon rolls into the prepared tin.

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Bake the cinnamon rolls at 180°c C for 20-25 minutes.

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While the cinnamon rolls are baking; prepare the frosting. In a bowl, whisk together cream cheese, melted butter, milk and vanilla extract until a smooth consistency.

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Let the cinnamon rolls cool for 10 minutes.