Cinnamon rolls ❤️ Ingredients The dough 480 ml soya milk (tepid) 100g caster sugar 120g plant butter block- melted 7g fast action yeast 675g plain flour 1tsp baking powder 8g fine salt The filling 170g plant butter 170g light brown sugar 2tsp ground cinnamon Method- Add the yeast to the soya milk. The milk should be tepid- not too warm or will kill the yeast. Leave 10 mins to bloom- should become frothy. In a large bowl, add the flour and the remaining ingredients. Add the yeast mixture and mix well ti form a wet dough. Cover and leave in a warm area for rose until doubled in size. Now make the cinnamon filling- add the butter and the sugar together, mix well and add the cinnamon. Once the dough has doubled, turn out onto a floured surface and kneed until soft and springy. It’s a wet dough at first so you will need a scraper and it takes a little while to form a soft dough. Do the window pain test to check gluten is developed enough. Once dough is formed roll out into large rectangle about 1/4 inch think. Spread the filling leaving a cm blender. Roll into a tight roll and close the seam well. Cut into 8-10 even rolls. Using dental floss works well the cut neatly. Lay into one or two a greased oven dishes leaving space in-between. Leave to rise for another 45 mins or overnight in the fridge. Once nearly doubled again, bake in the oven for around 30 mins. The top usually cooked faster so you will need to planes foil over the top to prevent them burning. Make the icing from icing sugar and a litre water- can also add some butter. Add to rolls and that’s it ❤️