Cinnamon Scrolls

To make the rolls, warm the milk in the microwave or on the stove for approximately 50 seconds, until warm to the touch. Put it into the bowl of a stand mixer, if you have one, and sprinkle the yeast on top.

Add the white sugar, eggs, and melted butter. Mix well.

Now add the salt and flour and stir until combined. If using a stand mixer (best!) use the dough hook and mix for a good 5 minutes. If there is dough sticking to the bottom of your bowl, add an extra tablespoon of flour. It should form a nice elastic dough ball. If it's too dry, add another tablespoon of milk. If it’s not stretching (which means it’s too dry) add another tablespoon of milk. If you don’t have a stand mixer, you can just mix and then knead by hand for 5 minutes on a floured surface

Transfer the dough to an oiled bowl, cover and leave to stand for approximately 1 hour, or until the dough doubles in size.

After it has doubled, roll it out onto a large floured cutting board into a 30 × 50 cm (12 × 193⁄4 in) rectangle.

To fill the rolls, spread softened butter over the dough rectangle. Sprinkle the brown sugar and cinnamon over the top.

Tightly roll up the dough from the long edge until you have a long sausage. Cut into 2–3 cm (3⁄4–11⁄4 in) pieces. You should get about 14.

Place the rolls on a lined baking tray (I use one thats about 30 x 40 cm/12 x 15¾ in), cover with a clean tea towel (dish towel), and leave to rise for another 30 minutes.

To bake the rolls, preheat the oven to 180°C (360°F) and bake for about 20 minutes, or until lightly golden.

Meanwhile, make the glaze by mixing your melted butter, icing sugar, and milk. Beat with an electric mixer if possible, or by hand, enthusiastically, until perfectly combined.

Drizzle over the rolls or paint on with a pastry brush. It’s fine to do this while they’re hot, and also fine to eat one while they are still the temperature of the sun.