Cinnamon Scrolls

Method

1. Preheat oven to 170 degrees celsius on fan bake

2. Add milk, warm water, yeast & brown sugar together, whisk and let sit for a few minutes (it should bubble if the yeast is active). 

3. Add vanilla and the egg, whisk to combine.

4. Slowly add the flour, whisking as you go. You will need to switch to a wooden spoon towards the end.

5. Once you have a dough that’s not sticky, hand-knead it on a floured surface for 5 - 10 min, until stretchy.

6. Lightly coat a large clean bowl with oil, form your dough into a ball and put it in the bowl, lightly oil the top and cover with a clean tea towel. Let it rise for 1 - 2 hours, until it has doubled in size.

7. In a smaller bowl, combine the butter, brown sugar, vanilla and cinnamon - set aside.

8. You can also make the icing if desired - combine the icing ingredients and set aside.

9. Once the dough has doubled, turn it onto a lightly floured surface that you can cut on too.

10. Using a floured rolling pin, roll the dough out until it is about 5mm thick, ideally in a rough rectangle shape.

11. Spread the filling over the dough evenly, leaving about an inch at one end.

12. Sprinkle any dried fruit, nuts etc on evenly.

13. Starting at the opposite end to the uncovered inch, start to roll it carefully into a log shape, flouring as needed.

14. Once it forms a log, cut off a bit from either end and discard, then proceed to cut even slices about 2 - 3 cm thick. 

15. Lay them into one large or 2 small lined oven trays with at least inch high sides & bake for 20 - 25 min.

16. Once they are out, let them cool a little before drizzling on the icing. 

Enjoy!