Cinnamon Scrolls

Dough:

1 cup milk
1 cup water
60g butter
1 1/2 teaspoons salt
750g plain flour
1 1/2 tablespoons dried active baking yeast
100g caster sugar
2 eggs

Filling:

90g butter, softened
1 1/2 teaspoons ground cinnamon
extra 150g caster sugar
125g raisins (optional)
100g chopped walnuts (optional)

Vanilla icing:

250g icing sugar
60g butter, melted
1/2 teaspoon vanilla essence
3 tablespoons milk

 

To make dough:

In saucepan, heat milk, water and butter until very warm (butter doesn't need to be completely melted). Place milk mixture, salt, flour, yeast, sugar and eggs into bread machine in the order suggested by the manufacturer. Select the Dough cycle and press Start.

Once cycle is complete, remove dough from machine and divide into 2 equal pieces.

Preheat oven to 190 degrees C. Grease two 23x33cm baking trays.

On a floured surface, roll each piece of dough into a large rectangle. Smear each piece with the softened butter. Combine the cinnamon and extra sugar and sprinkle evenly over the dough. If desired, sprinkle on the raisins and/or walnuts.

Roll the dough into two logs, starting with the long side. Cut each log into 12 rolls and place, cut side down, on baking trays. Cover with a clean tea towel and let rise in a warm place until almost doubled in size (about 30 minutes).

Bake for 20 to 25 minutes or until golden. When cool, spread each roll with icing.

To make vanilla icing: Combine icing sugar, melted butter, vanilla and milk in a small bowl to make a thick icing.