Cinnamon Rolls

Delicious for breakfast, make them the night before and rest in the fridge. Bake them in the morning.

200g refreshed sourdough starter
200g soy milk
20g sugar
500g strong white flour
Pinch of salt

Teaspoon cinnamon
2 tablespoons rapeseed oil

4 tablespoons caster sugar
1-2 tablespoons water

Mix the dough and knead well, rest for two hours.
Roll out to 1cm thick, and sprinkle the fillings over the top.
Grease a medium sized roasting tin or cake tin.
Roll the dough up into a sausage and chop into roughly twelve rounds.
Arrange in the tin and rest overnight in the fridge.
In the morning bake for about 15 minutes at 180c.
Allow to completely cool (most of them anyway), mix the icing and drizzle over the top.

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