Cinnamon Rolls

Instructions

1. Place the flour, yeast, sugar and salt in a large mixing bowl. Don't place the yeast directly on or beside the salt - this could kill the yeast.

2. Place the milk and butter in a small pan and place on the hob over a gentle heat, stirring until the butter has almost melted. Take off the heat and leave for a minute, then stir in the egg and vanilla. Check the temperature of the milk by dipping a finger in - it needs to be only just warm beforeadding it to the flour.

3. When the milk is ready, pour over the flour and knead for at least 5 minutes in a mixer with the dough hook attachment or 10 minutes by hand.

4. When the dough feels smooth, silky and shiny place in a lightly greased bowl, cover with cling film and leave for 1-2 hours* or until risen. **Enriched doughs can take much longer to rise due to the butter and sugar, so if your dough doesn't look like it's doing anything, don't panic - it probably just needs more time. The only way you can really muck this recipe up is if you end up boiling the milk and mixing it with the dry ingredients while it's still hot - killing the yeast in the process. Yeast can be a fickle beast at times. If you're making these in the Winter and your house is on the chilly side, it could take significantly longer for the dough to rise.**

5. Mix the soft light brown sugar and cinnamon together in a small bowl. On a clean, floured surface, roll the dough out to a neat rectangle, about 17-18 inches long and 10-11 inches wide.

6. Spread the soft butter all over the dough and sprinkle over the cinnamon sugar. Lightly press the sugar into the dough.

7. Starting from one of the long ends, roll up the dough as tightly as you can. Cut the dough into 10 equal pieces and arrange in a greased and lined tin (I use a 13x9 inch roasting tin), making sure there is a little space between each piece of dough to allow for rising. Cover with a warm tea towel and leave to prove until noticeably risen, about 45 minutes -1 hour.