4 cups of flour
1 tsp of yeast
1 cup warm milk
3 tablespoons of unsalted butter
2 tablespoons of Batey pure cane sugar
pinch of salt
1/2 cup of Batey Turbinado sugar
1 tablespoon of cinnamon powder
1/3 cup of Butter
2 tablespoons of flour
2 tablespoons of unsalted butter
1/2 cup icing Sugar
2 tablespoons unsalted cream cheese
Few drops of vanilla essence
Pinch of salt
Put the yeast, sugar, warm milk and some flour into a bowl stir it and leave it to rest for 10-15 mins.
Then add the other ingredients and make a smooth dough..
Knead the dough and keep it aside for about 1 hour or until double in size.
Roll the dough about 1/4 inch thick in a rectangle.
Preheat oven at 350 degree.
Line rimmed baking sheet with parchment paper, spray or grease with oil an set aside .
Spread softened butter over the dough, covering the edges.
Leaving an inch strip untouched on one of the longer sides of the dough.
Dumb batey turbinado sugar and cinnamon mix in the centre of the dough and spread it with your hands, creating even layers.
Lightly press the sugar mix to the butter on the dough
Slice your rolls into 1-1/2 inch rounds and place them on prepared baking tray
Bake for about 40 minutes until golden brown.
Mix the icing ingredients with a spoon on a bowl and set aside.
when the rolls are baked spread generously with icing and serve warm