Ingredients
- 1 packet active dry yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup butter
- 2 eggs
- 4 cups flour
- FILLING:
- 1 cup brown sugar
- 2 1/2 tsp ground cinnamon powder
- 1/3 cup butter, softened
- ICING:
- 8 tbsps butter
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Directions
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In a large bowl, dissolve the yeast in the warm milk.
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Add sugar, butter, flour and eggs. Mix well.
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Knead the dough into a large ball, and place in a bowl, covered with a damp towel, and allow to rise for about an hour.
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When doubled in size, punch the dough down. Roll out the dough onto a lightly floured surface to form a rectangle about 1/4 inch thick.
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Preheat the oven to 200C.
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To make the filling, combine the brown sugar and cinnamon in a bowl.
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Spread the softened butter over the surface of the dough, and sprinkle the filling evenly over the surface.
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Roll the dough tightly from the long edge to the bottom edge.
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Cut the dough into slices about 1 3/4 inch, and place in a lightly greased pan, slightly apart.
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Bake for about 12-15 mins.
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To make the icing, beat all the ingredients until fluffy. Spread generously over the cinnamon rolls when they are done.