Sunday Cinnamon Rolls

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  Step 1

  The night before you want the buns, mix together your dry ingredients and rub in the butter to form a breadcrumb consistency. Stir in the egg and warm milk, then knead on a lightly floured countertop (or in a stand mixer) until you have a smooth, silky dough that is soft and stretchy. Place back in the bowl, cover, and allow to rise for around 2 hours in a warm spot.

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  Step 2

  Whilst the dough is rising, make the cinnamon butter by melting the butter stirring in the cinnamon and sugar. You want this to have cooled a little by the time you need it, but still be a fairly liquid and spreadable consistency.

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  Step 3

  Once the dough has risen, punch it down on a floured work surface, and roll out to a large rectangle. Spread the soft cinnamon butter all over the surface, getting right to the edges! Then roll up your dough from the long end to form a long dough sausage.

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  Step 4

  Measure 12 equal portions, then carefully slice into rolls. Arrange the rolls into a baking dish, and cover with plastic wrap. Allow to sit at room temperature for around 30 minutes, the pop the whole lot in the fridge for its overnight rest.

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  Step 5

  The next morning, bring your rolls out of the fridge about an hour. before you want to eat them. Preheat your oven to 180C whilst your buns come up to room temperature. Once the oven is hot and the buns are soft and puffy, pop them into the oven (uncovered) for around 20 minutes, or until baked and golden. Serve with cream cheese frosting, maple syrup, or just as they are!

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