Cinnamon Rolls

In a pan, heat 120ml of water, the milk, and butter until melted. Let it cool to just warm, then whisk in the yeast and 1 tbs of the sugar. Cover for 10 minutes.

Place the flour, salt, and remaining sugar in a large bowl. Make a well in the centre of the dry ingredients and pour in the warm milk mixture. Whisk the egg and egg yolks, and add to the mixture. Combine to form a rough dough. Place on a floured surface and knead for 10 minutes. Add extra flour if it’s too sticky.

Put in an oiled bowl, cover with cling film, and keep in a warm place for 2 hours until well risen. Meanwhile, prepare the filling by mixing 2 tbs of the cinnamon with the brown sugar.

When the dough has risen, turn it out onto a floured work surface and gently knock it back. Roll it out into a rectangle, measuring about 40 x 30cm. Brush with the melted butter. Scatter with the filling, leaving a 1cm border on one long side. Brush this with the egg.

Press the filling with the palm of your hand to ensure it sticks to the dough. Roll the dough up, working towards the egg-brushed border. Do not roll too tightly.

Cut into 10-12 equal pieces with a serrated knife, taking care not to squash the rolls. Grease and line a 30cm springform cake tin. Pack in the rolls, cut-sides up. Cover and prove for 1-2 hours until well risen.

Preheat the oven to 180°C (Gas 4). Brush with egg and bake for 25-30 minutes. Heat 3 tbs of water with 2 tbs of the sugar for the glaze until the sugar has dissolved. Brush on the rolls. Sprinkle over the mixed remaining sugar and cinnamon, and turn out onto a wire rack to cool.