Cinnamon Rolls by Allinson's

MIX

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

KNEAD

Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Mash together the 100g soft butter, light soft brown sugar, cinnamon and vanilla.

SHAPE

Preheat your oven to 180°C (160°C fan, gas mark 4).

Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the cinnamon butter. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Put one, cut-side up, in each hole of a buttered 12-hole muffin tin (try to use a deeper muffin tin if available).

PROVE

Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.

BAKE

Bake the rolls for 18-20 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack and eat warm or cool.