Danielle Alvarez's cinnamon scrolls

1. To make the dough, mix warm milk with yeast and allow it to bloom (it should bubble), about 1-5 minutes.

2. Place in the bowl of a stand mixer and using a whisk or paddle attachment add eggs and sugar and mix until just combined..

3. Switch to a dough hook and add all the flour. Knead for 2-5 minutes until the dough comes together and then add the soft butter. Knead a further 5 minutes. You may need to add another 25-50g plain flour if the dough is looking a bit wet after kneading or mixing in stand mixer. It should only stick to the bottom of the bowl and not the sides and not to your hands if doing by hand. 

4. Shape dough into a ball and place in a buttered bowl, cover and allow to double in size for about an hour.

5. For the cinnamon sugar, mix ingredients together in a small bowl and set aside.

6. Roll the dough out into a rectangle about 1cm thick and dot the top with cinnamon sugar.

7. Roll it up like a Swiss roll with the long side facing you and cut into 12 even pieces. Place rolls cinnamon sugar swirl side up in a greased baking dish (mine was 26cm x 36cm). Cover with a clean tea towel and allow to double in size on the bench, about another hour. Or cover with cling film and place in the fridge overnight to bake the next day.

8. Preheat oven to 160C fan-forced (180C conventional).

9. Brush the rolls with milk or cream to give them a gorgeous golden colour, then bake for 25-35 minutes (longer if baking straight from the fridge), until lightly browned.

10. For the cream cheese frosting, whip together the soft butter and cream cheese. Then add icing sugar and vanilla and a pinch of salt and mix until smooth and well combined.

11. Serve the rolls straight from the oven with frosting drizzled over.

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