Cinnamon Rolls

Dough
1. Place flour, sugar, yeast and salt in the large bowl of a stand mixer. Stir to combine.
Make a well in the centre and add eggs (including yolk), milk and butter.

2. Using the dough hook attachment, knead for 8 minutes. Dough should be sticky but able to be formed into a rough ball. Cover with a clean tea towel and leave to rise for 1 1/2 - 2 hours, or until doubled in size.

3. Grease a 25cm x 35cm high-sided baking dish/roasting pan and line with baking paper.

Filling
4. In a small bowl, mix sugar and cinnamon together.

5. Roll dough out on a large lightly floured surface into a rectangle approximately 40cm x
50cm. Spread butter over the top, leaving a 1cm border at each of the shorter ends.
Sprinkle with cinnamon sugar and gently press into the butter.

6. Starting from one of the shorter ends, roll dough up into a log and place seam-side down. Using a sharp serrated knife, cut the log into 12 even rounds. Place in prepared dish. Cover with a clean tea towel and leave to rise for 30-40 minutes, until increased about 50% in size.

7. Meanwhile, preheat oven to 170°C fan bake. Bake rolls for 20-25 minutes, until pale golden brown. Place dish on a wire cooling rack and allow rolls to cool for 15-20 minutes.

Icing
8. Place icing sugar, cream cheese, butter, milk and vanilla in a large bowl and beat with an electric mixer until smooth and pale.

9. Ice the warm rolls. Top with pecans and sprinkle with cinnamon. Delicious eaten warm, and best served on the day they’re made.