Cinnamon Rolls Draft

How I make it

Dough

1. In a stand mixer bowl fitted with the dough hook, combine the flour, yeast and pudding mix.

2. Add the sugar, milk, egg, melted butter and salt and knead for 5 minutes, until the dough is smooth, shiny and fairly soft.

3. Spray with oil so the dough doesn't dry out, cover and let rise until doubled.

Filling and shaping

1. Mix the brown sugar and cinnamon and set aside.

2. Turn the risen dough out onto a floured surface and roll into a rectangle about ¼ inch (0.5 cm) thick.

3. Brush with the butter, sprinkle the cinnamon sugar evenly over the dough and roll up into a long log.

4. Cut into 12 equal slices.

5. Lay the slices, spaced apart, on a baking sheet lined with parchment paper, tuck each loose end underneath, spray again with oil and let rise until doubled.

Baking

1. Preheat the oven to 375°F (190°C).

2. Beat the egg with the water and brush over the rolls.

3. Bake for about 15 minutes, until puffed, golden (bottoms too) and still soft to the touch.

What I've learned

• I find it easier to spread soft butter by hand than to brush on melted butter.
• I tuck the end under each swirl so it doesn't unroll while rising and baking.
• Watch out for overbaking. I take them out while they're still soft.