- Servings : 6
- Prep Time : 4:05 h
- Cook Time : 40m
- Ready In : 4:45 h
- 240ml milk
- 4 tbsps sugar
- 21⁄4 tsps active dry yeast
- 435g plain flour, plus more for dusting
- 11⁄2 tsps baking powder
- 11⁄4 tsps salt
- 1 egg, lightly beaten
- 8g butter, melted
- non-stick spray or vegetable oil, for the bowl
- For the filling and assembly:
- 250g brown sugar
- 2 tbsps ground cinnamon
- 1⁄4 tsp salt
- 114g butter, melted
- 360g icing sugar
- 5 to 6 tbsps milk or cream
Warm the milk in a small pot over medium heat until warm. Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
Combine the flour, remaining 2 tablespoons sugar, baking powder and salt in a large bowl. Mix briefly to combine. Add the milk mixture, followed by the egg and, with a wooden spoon, stir to combine. Add the melted butter and continue to stir until a shaggy lump of dough forms. Turn the dough out onto a lightly floured work surface. Knead until it’s smooth, shiny and elastic, about 4 or 5 minutes. If the dough seems especially sticky, give it a light dusting.
Lightly grease a large bowl with non-stick spray or vegetable oil and place the dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. Let sit until the dough has about doubled in size, 1 1⁄2 to 2 hours.
Punch the dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour. Once dough is chilled, turn it out onto a lightly floured work surface and roll to a 40 x 25cm rectangle, about 1⁄2-3⁄4cm thick.
Combine the brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it’s sticking. Drizzle with remaining butter. Roll the dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling. Cut the log into even pieces, about 41⁄2cm thick. Lightly spray a 20 x 33cm baking dish with non-stick spray and arrange the dough in rows, with the spiral facing upward and with space in between each piece. Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed and spring back slightly when pressed with your finger, about 1 hour.
Heat the oven to 190°C. Place the rolls in the oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, about 32 to 35 minutes.
To make the glaze, combine the icing sugar and milk and whisk until it is thick but can still be drizzled. Once rolls are out of the oven, drizzle with the glaze and let cool slightly in the pan before serving.