Cinnamon Scrolls with Vanilla Icing

What do I need?

Dough

• ¾ cup warm milk
• 2¼ tsp instant yeast (or 1 × 7 g packet)
• ¼ cup coconut sugar or raw sugar
• 1 egg, plus 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups OO flour, plus extra for dusting
• ¾ tsp salt

Filling

• ¼ cup butter, at room temperature
• ½ cup brown sugar
• 1½ tsp ground cinnamon

Frosting

• 2 cups icing sugar, sifted
• 2½ tbsp butter, melted
• 2 tsp vanilla extract
• ¼ cup milk

How do I make it?

1. Pour the warm milk into the bowl of a stand mixer with the dough hook attached. Sprinkle over the yeast and stir gently to combine. (You can also whisk it by hand.) Add the sugar, egg, egg yolk and melted butter. Mix until well combined.
2. Remove the bowl from the mixer and stir in the flour and salt until a dough starts to form. Return it to the mixer and knead for 7–8 minutes, or until the dough is smooth and elastic.
3. If the dough is very sticky, add a little more flour – but it should still feel slightly tacky. (You can also knead the dough by hand on a floured surface.)
4. Place the dough in a lightly oiled bowl, cover with a tea towel, and leave in a warm spot until doubled in size. This usually takes about 90 minutes.
5. Once risen, turn the dough out onto a floured surface. Use a floured rolling pin to roll it out into a large rectangle, roughly 40 cm × 20 cm.
6. Rub the softened butter gently over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
7. Starting from the long side, roll the dough up tightly like a log. Press gently along the seam to seal it.