Fluffy cinnamon rolls

1. In a bowl or stand mixer, stir together the warm milk and active yeast. Add the caster sugar, 50g melted butter and egg, then mix to combine. 
2. Carefully add the flour, 1 tablespoon cinnamon and 1 teaspoon of salt to the wet ingredients. Mix until a soft dough forms, then knead on high speed or with your hands until the dough is soft and stretchy. 
3. Transfer to a clean, greased bowl. Cover and leave to proof in a warm place until doubled in size. 
4. Once doubled in size, turn out onto a floured surface. Roll into a rectangle around ½ cm in thickness. Make the filling by combining the remaining butter, cinnamon and brown sugar, then spread over the rectangle; leaving a 1cm border at the top of the rectangle. 
5. Roll into a log, then place seam side down. Cut into 9 -10 pieces, then arrange in a greased baking dish 2 - 3cm apart. Cover and proof for 30 minutes, then bake at 200°C for 20 - 25 minutes or until lightly golden and bouncy to the touch. Leave to cool slightly then enjoy.

Tips:

• For a delectable finish, smother these warm cinnamon rolls with a cream cheese frosting. Simply whisk together ½ cup softened cream cheese and 1 cup icing sugar with a dash of milk and vanilla until smooth and creamy.
• Don’t have brown sugar? Try mixing white sugar with maple syrup or honey or coconut sugar.
• If you want to remove the caster sugar, you could substitute it for sugar-substitutes like Stevia. Remember to adjust the amounts as stevia is a lot sweeter than sugar. A rule of thumb is to use half the amount of stevia: 2/8   cup rather than 1/4 cup. Check the packaging for the exact conversion. 
• Don’t skip the high-grade flour as it gives the rolls a firmer texture. You can use all purpose plain flour but the rolls may not hold their shape as well or rise as high.
  
  

Related recipes

• We have loads of other delicious baking recipes.