Aisling’s Breakfast Cinnamon Rolls with Honey Icing

Cinnamon Roll Dough:

1. Place the milk and spices into a small pan and warm gently. Allow to infuse and cool for a moment.
2. Sieve the Odlums song white flour into a mixing bowl, along with the salt and sugar.
3. Crack the egg, lightly whisk.
4. Fit the mixer with a dough hook, place the flour, sugar and salt in the bowl. Add in the oil, yeast, milk and egg. Allow to mix on a medium to high heat for 5-6 minutes.
5. As it dough kneads, oil a bowl. Remove the dough from the bowl, pull it together and shape it into a ball. Sit in the oiled bowl, cover with a cloth and allow the dough to prove or rest for 1 hour. Watch it double in size

Paste Filling:

As the dough proves, combine the butter, soft brown sugar and cinnamon together until it forms a paste.

Creamy Honey Icing:

Using an electric whisk, beat the butter and mascarpone together. Gradually pour in the icing sugar and continue to whip. Drizzle in the honey and vanilla. Set aside.

Baking Time:

Grease an ovenproof dish. After 1 hour, shape and roll out the dough into a rectangle. It should not be too thin. About 35cm x 25cm. Spread the cinnamon sugar paste all over the surface. Roll from the short end, cut into 6 cinnamon rolls.
Place the cinnamon rolls into the ovenproof dish. Cover with a cloth and allow it to rest and prove again for about 15 minutes.

Decorating:

Glaze with the egg wash. Bake in a pre-heated oven at 170℃ fan for 25 minutes. Take out, allow to cool a little and then spread over the creamy honey icing. Using the handle top of a teaspoon run this through the swirls on the top of the cinnamon buns. Sprinkle with cinnamon and honey. Serve warm and enjoy.