Cinnamon Rolls

Ingredients
3/4 cup milk
60g butter
490g plain flour
7g instant yeast
60g white sugar
1/2 tsp salt
1/4 cup water
1 egg
200g brown sugar
1 tbsp ground cinnamon
125g butter (softened)
1/2 cup raisins/chopped nuts (optional)

Method
- Heat the milk in a small saucepan until it bubbles, remove from heat. Mix in 60g butter; stir until melted. Let cool until lukewarm
- In a large mixing bowl, combine half of the flour, yeast, white sugar and salt. Mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 mins. Cover the dough with a damp tea towel and let rest for 10 mins.
- In a small bowl, mix together the brown sugar, cinnamon, and 125g butter.
- Roll out dough evenly into a 12x9 inch rectangle. Spread dough with sugar/butter mixture. Sprinkle with nuts/raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased baking tin / muffin tray. Cover and let rise until doubled, about 30minutes. Preheat oven to 180 degrees C.
- Bake in the oven for 20mins or until brown. Remove from baking tin to cool.
- Best served warm.