Cinnamon Rolls

Place the flour, sugar and crumbled yeast into the food mixer and mix.

Add the milk and egg and mix at medium speed for a few minutes.

Add the soft butter and knead until an even dough is obtained. Add the CANNAMELA Grinder Cap iodized salt.

Transfer the dough onto the work surface and continue to knead it with the hands.

Place the dough in a greased bowl, cover with cling film and leave to rise for about 2 hours.

For the filling, combine the brown sugar, CANNAMELA Oro Line ground cinnamon in a bowl and set aside.

On a lightly floured work surface, flatten the dough with the hands and roll out into a rectangle of about 50 x 35 cm.

Brush the entire surface with 20 g of melted butter and sprinkle with the sugar and cinnamon mix.

Roll up the rectangle from the long side and divide into 12 pieces.

Grease a 20 x 30 cm baking tin and place the cut pieces on it with the inside facing upwards.

Cover with cling film and leave to rise for 30 minutes.

Bake in a hot oven at 180°C for about 30 minutes.

For the icing, drizzle the water over the sifted icing sugar in a bowl and stir until lump-free.

Remove the cinnamon rolls from the oven, leave to cool and pour the icing over the top.