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- Rolls:
- 350g/12oz self raising flour
- Pinch of salt
- 2tbsp caster sugar
- 1tsp ground cinnamon
- 100g/3.5oz butter, melted and additional for greasing
- 2 egg yolks
- 200ml/7 fl oz milk, extra for glazing
- Filling:
- 1 teaspoon ground cinnamon
- 55g/2oz brown sugar
- 2 tablespoons of caster sugar
- 1 tablespoons of butter, melted
- Icing:
- 125g/4.5 oz icing sugar, sifted
- 2 tablespoons of cream cheese, softened
- 1 tablespoons of butter, softened
- a couple of tablespoons of boiling water
- 1 teaspoon vanilla essence
Method
- Grease a 20-cm/8-inch round tin and line the underside with baking parchment.
- Mix the flour, salt, caster sugar and cinnamon together inside a bowl. Whisk the butter, egg yolks and milk together and mix the dry ingredients to create a soft dough. Come out onto a sizable bit of waxed paper, gently sprinkled with flour, and unveil to some rectangle 30 x 25cm/12 x 10 inches.
- To help make the filling mix the components together, spread evenly within the dough and roll-up, Swiss-roll style to create a log. Utilizing a sharp knife, cut the dough into 8 even-sized slices and pack in to the prepared tin. Brush lightly with extra milk and bake inside a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove in the oven and awesome for five minutes before removing in the tin.
- Sift icing sugar right into a large bowl making a well within the center. Put the cream cheese and butter within the center, pour within the water and stir to combine. Add extra boiling water, a couple of drops at any given time, before the frosting jackets the rear of a spoon. Stir within the vanilla essence, then drizzle the icing within the rolls. Serve warm or cold.
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