Cinnamon Rolls

Add the yeast to the warm milk together with 1 tablespoon of sugar.

Meanwhile, combine the flour, 1 tablespoon sugar and salt to a stand mixer bowl.

When yeast is foamy, add to the flour, together with the eggs and melted butter.

Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl.

(If it feels too sticky, you can add extra flour up to 1/2 cup).

Let it rest for 10 minutes.

In a small bowl combine butter with cinnamon and sugar.

Generously flour your work surface and roll out the dough to a rectangle shape (30x45cm).

Spread butter cinnamon mixture over the top of the dough.

Roll the dough, seal the seam with a bit of water

Cut the dough into 12 equal size rolls.

Place on a baking paper lined (close to a 23x33cm) tray with 2 cm distance between them to allow them to rise.

Cover with plastic wrap and let it rise for about 1 hour.

Preheat the oven to 180 degrees Celsius.

Bake the rolls for about 15-20 minutes

Mix icing sugar with vanilla and milk.

Drizzle the rolls before serving with the glaze.