Cinnamon Rolls

Dissolve sugar in 1/2 cup slightly warm milk (slightly over room temp, if milk is more warmer the yeast gets killed). Mix yeast into this and cover for 5 to 10 minutes. Milk will froth and bubble, this shows yeast is active and ready.

In a large bowl, add the yeast mixture, flour, salt and butter. Sieve the flour. Add the remaining milk and combine with fingertips to make a dough.

Once it forms a ball, transfer to lightly floured counter and knead for 10 minutes with heel of your palm, folding it back and again stretching with heel of palm.

In the end, make a smooth ball with floured hands. Place in an oiled bowl, covered properly and keep aside to rise for 1 to 2 hours (this depends on the weather) in a warm place. Combine the cinnamon and sugar in a small bowl. Keep aside.

Take a baking tray and grease it with butter, keep aside. Once the flour is rised to double, take it on a lightly floured surface. Punch down and lightly roll out to 12 inches in length and 7 inches wide.

Cover the whole surface with cinnamon sugar, lightly pressing down the coating with finger tips. Roll along the length into tight jelly roll.

Cut into 1 inch slices, placing them cut side up on the greased baking tin. Keep a bit of space for the second rise.

Cover and keep covered with a damp towel or cling wrapped for 45 minutes. Pre heat oven to 180 degree C. Once rolls have risen, brush with melted butter and place them in the middle rack and bake for 20 minutes until tops are golden.

Meanwhile, in a medium bowl, whisk the sugar, milk and vanilla extract to the pouring consistency. While the rolls are hot, drizzle the glaze criss cross all the rolls. Serve warm straight from the pan.