Ingredients (makes 16 scrolls)

• 2 3/4 cups Plain flour
• 3 TBS Sugar
• 1/2 tsp Salt
• 2 1/4 tsp Dried instant yeast
• 1/2 cup Water
• 1/4 cup Milk
• 2 TBS Unsalted butter
• 1 large Egg
• FILLING
• 1/4 cup Unsalted butter at room temperature
• 1/4 cup Brown sugar
• 2 TBS Ground cinnamon
• GLAZE
• 1 cup Icing sugar
• 1 tsp Vanilla extract
• 2 TBS Milk

Method

1. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
2. In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
3. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
4. After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough.
5. Roll up the dough tightly and cut into 16 even pieces. Place in a lightly greased square pan, with room in between each one to allow room to rise, and lightly cover with alfoil.
6. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes.
7. Keep the buns in the oven but remove the foil and turn the oven back on to 190 degrees.
8. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven
9. To make glaze, mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Notes

If you want a coffee glaze, swap the 2 TBS milk for 2 TBS Coffee (I make a strong white coffee and use that) Or make both and have half and half!