Ingredients

For the icing

• 120 g of icing sugar 
• 1egg white

For the cinnamon mix

• 50 g of melted butter
• 3 teaspoons of ground cinnamon
• 60 g of brown sugar

For the dough

• 500 g of Blédor Self-Raising

• 100 g of well-cold butter

• 25 cl of milk

• 10 g of yeast

• 60 g of white sugar

• 1 teaspoon of salt

• 1 whole egg

Preparation

• Dissolve the yeast in warm milk.
• In the bowl of your robot - or in a bowl for manual preparation - pour the yeast and add the flour, salt, sugar and egg. Knead for 10 minutes. Add the butter in dices and knead again for 10 minutes.
• Remove the dough from the robot and put it to a bowl covered with a cloth for 1h30.
• In the meantime, the dough must have doubled in volume.
• In the meantime, prepare the cinnamon mixture by blending the melted butter, brown sugar and cinnamon in a bowl.
• Form a rectangle with the dough, using a rolling pin on a floury workplan and spread the cinnamon mixture on the whole surface of the rectangle.
• Form a sausage with the dough by rolling it on itself and slice it.
• You can prepare individual cinnamon slices by placing the slices in muffin pans or make a large brioche of them by arranging slices side by side without sticking them too much (they will still swell) in a round pan of about 24 cm.
• Cover the dough with a clean cloth and allow it a rest for 45 -60 minutes.
• Preheat the oven to 180°C.
• Bake the cinnamon rolls for 25 minutes.
• Leave to cool.
• In the meantime, prepare the icing mix with icing sugar and egg whites., to be poured over the cold rolls with a fork or a spoon.