Ingredients

For the dough:

• 200ml milk
• 100g caster sugar
• 7g dry yeast (I use quick yeast)
• 125g butter, melted
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 600g strong bread flour, plus extra for kneading
• 1 tsp sea salt
• 1.5 tsp ground cinnamon

For the filling:

• 110g softened unsalted butter
• 180g brown sugar or light muscovado sugar
• 2 tsp ground cinnamon
• 1 beaten egg for brushing and a little extra golden caster or brown sugar for sprinkling before baking

Tools

• kMix Stand Mixer

Method

1. Heat the milk in a small saucepan until it's warm to the touch to make the dough.
2. Meanwhile, add all dry ingredients into the bowl of a stand mixer with a dough hook attached (ensuring to put the salt and yeast onto separate sides of the bowl) and give a little mix to combine.
3. Combine the warmed milk, melted butter, vanilla extract and eggs and add to the dry mix.
4. Knead dough in the stand mixer on slow, to begin with, until it comes together, then turn up the speed to medium-high and knead for about 5/6 minutes, and the dough is very springy and pliable. The dough should be smooth and only slightly tacky to the touch. If the dough is still too sticky, add 1-2 tbsp of extra flour. Alternatively, knead by hand vigorously for about 10-12 minutes.
5. If using the cooking chef or Patissier machine, you can prove the dough in the bowl on the preset proving setting. Alternatively, grease a large bowl and place the dough inside. Cover with a damp, warm tea towel and leave to prove until doubled in size, about 1 hour.
6. Whilst you wait, make the filling by creaming together the butter, brown sugar and cinnamon until pale and creamy – this can be done by hand or in the stand mixer.
7. To shape the cinnamon rolls, sprinkle a large work surface area with flour.
8. Roll the dough into a 60cmx30cm/24x12 inch rectangle, about 3/4 cm thick.
9. Spread the creamed sugar mixture all over the dough with a palette knife
10. Roll up the dough and cut it into 12 equal-sized rolls.
11. Place rolls, evenly spaced out, in the lined tray or dish.
12. Cover and let rise until a little expanded and puffy, about 45 mins to an hour, subject to room temperature. Alternatively, cover and place in the fridge if doing the night before to bake for the morning.
13. Meanwhile, preheat the oven to 180C.
14. Brush the rolls with egg wash, sprinkle with sugar and bake for approx. 20-25 mins until golden brown.
15. Leave to cool in the tray for 5 minutes, then lift out and serve warm. These can be kept for another day and can be microwaved briefly to warm or placed in a low oven to revive.