Light cinnamon rolls

• self‑raising flour↗300g g
• caster sugar↗2 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• butter↗70g g

  melted, plus extra for greasing

• egg yolks↗2
• milk↗130ml ml

  plus extra for glazing

• ground cinnamon↗1 tsp tsp
• soft light brown sugar↗55g g
• caster sugar↗2 tbsp tbsp
• butter↗40g g

  melted

• icing sugar↗60g g
• cream cheese↗1 tbsp tbsp

  soft

• butter↗½ tbsp tbsp

  soft

• vanilla essence↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180C/fan 160C/gas 4. Grease a 20cm loose‑bottom tin and line the base with parchment paper. In a bowl combine the flour, caster sugar and ground cinnamon with a pinch of salt. Beat together the butter, egg yolks and milk, then fold in the dry ingredients to form a soft dough. Turn onto a flour‑dusted surface and roll into a rectangle about 30 × 25 cm.

2. 2

   Mix the filling ingredients. Spread them evenly over the dough, then roll lengthwise like a Swiss roll to form a log. Using a sharp knife cut the dough into 8 equal pieces and place them in the prepared tin. Lightly brush with extra milk and bake 30‑35 minutes until golden. Remove from the oven and cool 5 minutes before unmoulding.

3. 3

   Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the well, add 2 tbsp hot water and stir. Add a little more water until you have a pourable consistency. Add the vanilla essence, then drizzle the glaze over the rolls. Serve warm or cold.