Cinnamon Rolls by Zarnak Sidhwa

Ingredients:

For Dough:

• Milk 1 cup
• Butter 1/3 cup
• Yeast 2 tbsp
• Caster sugar 1/2 cup
• Flour 4-1/2 cups
• Salt 1 tsp
• Eggs 3

For Filling:

• Brown sugar 1-1/3 cups
• Ground cinnamon 3 tbsp
• Flour 3 tbsp
• Unsalted butter 7 tbsp

For Glaze:

• Icing sugar 2 cups
• Unsalted butter (melted) 1/4 cup
• Milk 2 tbsp
• Vanilla essence 1 tsp
• Salt 1/4 tsp

Method:

1. Heat milk in saucepan over low and remove from fire.
2. Stir in butter until melted and let cool.
3. In large mixing bowl, combine half of  flour, yeast, sugar, and salt; mix well.
4. Add eggs and milk mixture; beat well.
5. Add remaining flour, half a cup at a time, stirring well after each addition.
6. When dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed.
7. Cover dough and let rest for 10 minutes.
8. For the filling: Mix all filling ingredients in bowl.
9. Roll out dough into 9×12 inch rectangle.
10. Spread dough evenly with filling mixture.
11. Roll up dough from long end and pinch seam to seal.
12. Cut into 12 equal size rolls and place cut side up in a 9×12 inch baking pan.
13. (Cover and refrigerate overnight. The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30 minutes to take the chill off.)
14. Preheat oven to 180 degrees C.
15. Bake for 20 minutes, or until browned.
16. Prepare glaze by whisking together glaze ingredients.
17. Remove rolls from oven, and pour glaze over hot cinnamon rolls.
18. Serve warm.