Iced Cinnamon Rolls

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We loved eating cinnamon rolls/buns when we were on holiday in America and I've tried to recreate the recipe with varying degrees of success ever since. I'm sure this recipe contains significantly less butter and sugar than the ones we ate in the US, but are my best version yet and taste delicious warm. 

These would be ideal served for Christmas breakfast.

Makes 12

For the dough

• 3 cups strong plain bread flour
• 1 egg, beaten
• milk
• 1 oz/25g butter, cut into small pieces
• 1 tbsp soft brown sugar
• 1 sachet fast action dried yeast
• ½ tsp salt

For the filling

• 2 rounded tsp ground cinnamon (add more or less to taste)
• 2 oz/50g softened butter
• 2 oz/50g soft brown sugar
• 1 tsp cornflour/corn starch

For the icing

• 4oz/100g icing sugar
• boiling water

Crack the egg into a measuring jug/cup. Top up to the 1 cup mark with milk.
Add all of the dough ingredients to the bread maker pan.
Set on the dough setting and leave to run. 
If you don't have a bread maker, mix the ingredients together in a large bowl and knead for 5 minutes until you have a soft, but not sticky dough. Cover the bowl and leave in a warm place for 1 hour.
When it has finished proving, tip the dough onto a large board covered with cling-film (don't add any extra flour, the clingfilm will stop it sticking to the board.)

Roll out into a large rectangle.

Mix the filling ingredients together and spread over the dough.

Roll the dough lengthwise, as tightly as you can (like a Swiss roll).
Making sure the dough roll is seam-side down on the board, cut into 1"/2.5cm slices using a sharp knife.
Place the rolls on a greased baking sheet, spaced about 1"/2.5cm apart.

Cover loosely with cling-film and allow to rise for a further 30-45 minutes.

Meanwhile, preheat the oven to 200C/190C Fan/Gas 6 .

Bake for 10-15 minutes until golden brown.
Remove from the oven and allow to cool for a couple of minutes, before moving to a wire rack.

Mix the icing sugar with enough boiling water to make a runny glacé icing.

Spoon, brush or drizzle over the cinnamon rolls while still hot.

Vegan alternative: For the bread dough, use 1 cup of sweetened almond milk and omit the egg.  Use dairy-free spread instead of butter. Replace the egg with 1oz/25g of ground almonds plus an extra 1 tbsp of dairy-free spread.
For the filling use dairy-free spread instead of butter. 

Suitable for freezing. Defrost and reheat for about 30 seconds in the microwave on a medium setting.