Nigella's Cinnamon Rolls - My way.

For my Mum: Cinnamon Rolls (Nigella in origin - but simplified (as always) by me). 
I make these for Christmas morning every year now (and any other breakfast occasion I can in honesty). I love cinnamon rolls and these are by far my favourite, they are light (not dry or stodgy) and have a wonderful sticky cinnamon caramel on the bottom! These rolls were given a nickname when we lived at Orchard with our adopted daughters, a title which is none too complimentary but a fabulous reminder of one hilarious Christmas morning when I set the oven ablaze- hence I include it here....

Caroline's Often on Fire Cinnamon Rolls!

600g Flour
100g Sugar (white)
1/2 tsp Salt
21g Yeast (3 sachets of Easy-blend or 45g fresh yeast)
100g Butter
400ml Milk
2 Eggs
Combine flour, sugar, salt & yeast in a large bowl.
Melt the butter and whisk it into the milk and eggs and stir into the flour mixture.
Mix to combine and knead the dough until smooth and springy
Form into a ball & place in an oiled bowl cover with clingfilm, rise for 25 mins.
Roll out the dough until a 1/2 inch thick.

Filling
225g Butter
225g White Sugar
2 1/4 tsp Cinnamon (I like Chinese Cinnamon the best)
1 egg beaten (for glazing before baking)

Mix filling ingredients and spread over the whole dough evenly, roll up from the longest side until it forms a giant sausage. Cut the roll into 1inch slices, place in a large ovenproof dish lined with parchment paper.
Preheat oven to 425*F, brush with egg to glaze the rolls and allow to rise again for 15 mins to allow them to get duly puffy! Place in the hot oven and allow to cook for 20 - 25 minutes.