Cinnamon rolls: Fluffy layers of sweetness drizzled with a tasty glaze

Method

• Heat the oven. Turn the oven to 180°C and coat a 23 x 33 cm baking dish with cooking spray or butter. Make the rolls while the oven is heating.
• Mix ½ cup of the sugar and the cinnamon in a small bowl, set aside.
• Place the flour and the remaining ¼ cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of melted butter in a bowl. Add the milk mixture to the flour mixture and stir until a soft dough forms.
• Transfer the dough onto a floured work surface. Sprinkle the dough with flour as needed to prevent sticking and knead until the dough is relatively smooth. Do not over-knead or the rolls will be tough.
• Flour a rolling pin and roll the dough out into a rectangle of about 60 x 25 cm and 7mm thick with the longer side facing you.
• Brush 2 tablespoons of the melted butter onto the surface of the dough and sprinkle over the cinnamon-sugar mixture, leaving a 12 mm border.
• Starting at the long end closest to you, roll the dough up tightly into a log and pinch the seam together at the top.
• Position the log seam side down and cut the dough crosswise into 15 pieces. Place the rolls in the baking dish.
• Brush the tops of the rolls with the remaining 2 tablespoons of melted butter.
• Bake on the middle rack of the oven for about 35 minutes or until golden brown and a toothpick inserted comes out clean.
• While the rolls bake, whisk the powdered sugar, milk and salt in a bowl until smooth.
• When the rolls are done, drizzle the glaze over evenly and let cool for 15 minutes before serving.