To fully appreciate these cinnamon rolls, you should eat them just out of the oven, still dripping with cream cheese frosting.
Combine the ingredients for the dough in a mixing bowl, then knead vigorously for 10–15 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rest at room temperature for about 1½ hours until the dough has doubled in size.
On a floured work surface, roll out the dough into a rectangle. Spread over the softened butter and sprinkle with the combined sugar and cinnamon. Roll the dough up along its length if you want to bake the rolls in a large tin, or widthways if you want to bake in individual tins. Cut 10 rolls and place them on a baking tray lined with baking paper or in individual well-buttered tins. Brush with the milk. Cover them loosely with plastic wrap or a clean tea towel (dish towel) and let them rise for 1 hour at room temperature until the dough is well risen.
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