Cinnamon Rolls

For the dough

Prepare a stand mixer fitted with dough hook, or a large bowl if mixing by hand.

Into your mixing bowl, add the flour, sugar, nutmeg and yeast and stir together with a whisk.

Combine eggs and milk in a separate bowl and whisk together.

Turn the mixer on to a low-medium speed and add the liquid in gradually.

Add the salt then the butter gradually one cube at a time. Allow the dough to continue mixing for about 10 minutes until it pulls away from the side of the bowl. It should have an elastic/shiny appearance.

Transfer the dough to a clean and buttered bowl and cover, then place in the fridge overnight (or at least 4 hours, and up to 24 hours).

When the dough has rested long enough, line a 9inch round tin, or 8 inch square tin with parchment paper.

Prepare the filling by mixing the brown sugar and butter with cinnamon until well mixed and soft (spreadable consistency).

Flour a working surface and a rolling pin, then roll out the dough into a 9 x 8 inch rectangle. Spread the cinnamon mixture across the entire surface of your dough, then trim the edges.

Carefully rough the dough tightly into a log. Slice 1 inch thick buns and place evenly onto baking tin, with the swirls facing up, leaving at about 1-2cm between each piece.

Allow the buns to rise until they are touching each other. Optional: pour heavy cream over the buns prior to baking.

Pre-heat the oven to 180C bake, or 170C fan. Once heated, place your baking tin inside and allow the the cinnamon rolls to bake for 30 minutes. Remove from oven and allow to cool after 30 minutes.

Frosting

Cream together the softened cream cheese and butter, then add in powdered sugar until desired consistency and sweetness is reached.

Cover the cinnamon rolls with the frosting.