Cinnamon Scrolls

Makes 18

Ingredients:
Scroll
2 x 7g sachets dried yeast
1/4 C warm water
3/4 C milk
125g unsalted butter, cubed
4 C flour
1/4 C sugar
2 eggs, lightly beaten
1/2 C sultanas (optional)
80g unsalted butter, melted
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon

Filling
2 t cinnamon
1/2 C sugar
2 T butter

Glaze
1 C icing sugar
1 T warm water
1/2 t vanilla

Method
1. Preheat oven to 200 degrees.
2. Dissolve yeast in warm water. Heat milk until hot and melt butter in milk. Combine with yeast mixture.
3. Sift flour with a pinch of salt into a large bowl. Add sugar.
4. Make a well in the centre and add egg and milk mixture.
6. Knead dough until smooth (at least 5 minutes).
7. Allow dough to rest and double in size in a bowl covered in a damp tea towel. Repeat this process if time permits (punch air out of dough first).
8. Rough dough into a rectangular shape on a floured surface.
9. Mix together cinnamon, sugar and butter. Spread evenly on rolled out dough.
10. Roll dough to form a log. Pinch sides down and cut into 2 cm slices. Top scrolls with sultanas if desired.
11. Place on a tray approximately 2 cm apart. Bake for 20-30 minutes or until golden brown.
12. Prepare icing by combining icing sugar, water and vanilla. Add water if consistency is too thick.
13. Drizzle on top of scrolls when cooled.