Cinnamon Rolls

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

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

Filling:
Teaspoon cinnamon
Raisins/sultanas/mincemeat
2 tablespoons rapeseed oil

Icing:
4 tablespoons caster sugar
1-2 tablespoons water

Method
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.
20130207-184627.jpg
Allow to completely cool (most of them anyway), mix the icing and drizzle over the top.

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