Cinnamon rolls

Ingredients

For dough

550g plain flour (sieved)

2 1/2 tsp dried yeast

70 g butter (melted)

70 g castor sugar

2 eggs

200ml milk (or 100ml milk + 100 ml water)

pinch of salt

150g raisin (optional)

For the egg wash

1 egg + 2tbsp milk ( to brush the surface )

For fillings

1 tbsp cinnamon powder

200g brown sugar

70 g butter

Preparation

1. Put all the ingredients for dough into a mixing bowl.

2. Mix well with a wooden spatula.

3. Knead to form a smooth dough.

4. Cover with a piece of damp cloth. Set aside for 1 1/2 -2 hours for it to rise to double its size.

5. Meanwhile, put the ingredients for the fillings into a bowl and blend well.

6. When the dough is about double the size, punch the air out using your knuckles.

7. Turn the dough out onto a lightly floured surface and knead for 1 minute.

8. Roll the dough out into rectangular shape of about 1/2 cm thick.

9. Spread fillings evenly on the dough. Sprinkle with raisin if desired.

10. Roll up the dough like swiss roll.

11. Cut into rolls of about 1 cm thickness.

12. Place the rolls on a lightly greased baking tray.

13. Cover and set aside to let rise ( about 15 minutes).

14. Preheat the oven to 190C.

15. Brush the surface with the egg wash and bake for 15 minutes.

16. Cinnamon rolls - ready for afternoon tea....