INGREDIENTS
125ml (4fl oz) milk
100g (3½oz) unsalted butter, plus extra melted butter for greasing
42g fresh yeast or
2½ tbsp active dry yeast
50g (13⁄4oz) sugar
500g (1lb 2oz) plain flour, plus extra for dusting
1 tsp salt
1 egg
2 egg yolks
For the filling and glaze
3 tbsp cinnamon
100g (3½oz) soft light brown sugar
25g (scant 1oz) unsalted butter, melted
1 egg, lightly beaten
4 tbsp caster sugar
Method
- Warm 125ml (4fl oz) water, the milk, and butter until the butter has just melted. Set aside until lukewarm, then whisk in the yeast and a tablespoon of sugar.
- Put the flour, salt, and remaining sugar in a large bowl. Make a well in the centre and pour in the yeasty milk. Add the egg and egg yolks and stir to make a rough dough. Turn out and knead on a floured surface for 10 minutes. Add a little extra flour if the dough is too sticky. Clean the mixing bowl and brush the inside with melted butter, then put the dough in the bowl. Cover with a damp tea towel and leave to rise in a warm place for 2 hours until well risen.
- For the filling, mix 2 tablespoons of cinnamon with the light brown sugar.
- When the dough has risen, turn it onto a floured work surface and knead briefly, then roll out to make a rectangle of about 40 × 30cm (16 × 12in). Brush with the melted butter and sprinkle with the cinnamon sugar. Leave a 1cm (½in) border on one long side and brush it with beaten egg. Gently press the cinnamon sugar on to the dough with the palms of your hands. Roll up the rectangle, not too tightly, working towards the border. Cut the dough into 10–12 equal pieces, taking care not to squash it.
- Grease and line the springform tin. Pack in the rolls, cover and prove for 1–2 hours until well risen.
- Preheat the oven to 180°C (350°F/Gas 4). Brush the rolls with beaten egg and bake in the hot oven for 25–30 minutes. Then heat 3 tablespoons of water and 2 tablespoons of sugar until dissolved and brush the rolls with the glaze. Mix the remaining tablespoon of cinnamon with the rest of the sugar and sprinkle on the rolls, then take them out of the tin and transfer to a wire rack to cool.