You can start this the night before, see **

Ingredients

• 400 ml lukewarm milk
• 1 tsp sugar
• 3 tsp yeast
• 5 cups flour
• 125g butter melted
• 2 eggs lightly beaten
• 1/2 cup white/caster sugar

Filling

• 125g butter melted
• 2-3 cups brown sugar
• 1 TBSP cinnamon

Icing

• 2 cups icing sugar
• 2 TBSP cream cheese
• 1 tsp vanilla essence

Method

1. Warm milk and add to it sugar and yeast. Leave approx. 10 mins to work.
2. In a large bowl put flour, salt, white sugar. Stir with a whisk to remove lumps.
3. When yeast has worked add to flour.
4. Add eggs and 125g melted butter.
5. Mix to combine, then tip onto floured bench. Sprinkle with more flour and knead well.
6. Return to greased bowl, cover with glad wrap and leave in a warm place to rise (if cold, put bowl in a sink with warm water).
7. **Once it’s doubled, you can leave it in the fridge overnight and pick up in the morning, or carry on.
8. Once risen, tip onto floured bench again, sprinkle with flour and roll out into a rectangle approx 24 x 10 inches.
9. Melt 125g butter and smear over the dough (soft, not melted, is fine too), then sprinkle brown sugar and cinnamon on top. Roll up and cut into rolls approx 2 inches wide.
10. Place on a lined tray, brush with milk and cover with gladwrap again. Allow to rest and rise, ideally another hour (can put in over onn low oven temp).
11. Cook in oven at 180 (don’t fan bake) 15-20 mins until golden brown.
12. When cool, drizzle icing.
13. Makes approx 15.