Cinnamon rolls

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix dough flour, instant yeast, dough sugar, dough salt, dough liquid and dough egg if listed. Knead on the dough hook for about 5 minutes, keeping dough butter separate initially.

Add dough butter gradually and knead another 5–8 minutes until smooth and stretchy. Pause if warm or greasy. Add optional extra dough milk only if unusually stiff.

Cover in a lightly greased bowl and leave 1–2 hours at 22–26°C until roughly doubled and aerated; a cooler kitchen needs longer.

Roll dough to about 35 × 45 cm, with a long edge facing you. Spread filling butter evenly and scatter mixed filling brown sugar and cinnamon. Roll from the long edge into a snug log and cut evenly according to yield. Arrange cut-side up in the prepared tin.

Allow 45–90 minutes; the timer is an estimate. Rolls should be puffy, filling the gaps, and slow to recover from a light press. Begin heating the oven near the end of proofing.

Heat the oven to 170°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

Continue covered until ready. Rolls should be puffy, filling the gaps, and slow to recover from a light press.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 190°C conventional / 170°C fan for 22–28 minutes until golden and about 92–94°C in dough away from filling.

Take the bake out of the oven and set it on a heatproof surface.

Leave in the tin for 15 minutes before icing.

Beat icing cream cheese, icing butter, icing sugar and icing vanilla smooth. Spread over warm, rather than very hot, rolls.