Cinnamon Scrolls

Place the milk and sugar in a medium sized bowl, and warm in the microwave for 40 seconds. Remove from the heat and sprinkle over the yeast. Leave it for ten minutes until light and frothy.

Then using a fork, whisk in the eggs and butter. Set aside

In a large bowl place the flour, salt and orange zest. Pour the yeast mixture into the dry and stir to form the sticky dough. Tip onto a lightly floured bench and knead for 5-8 minutes. Add a little flour if need be.

Place the dough into a clean lightly oiled bowl and into a warm place for 1 hour or until doubled in size.

In a small bowl, combine the brown sugar and cinnamon. Set aside.

Line a square or round tin roughly 24cm with baking paper.

When the dough is ready, remove from the bowl, and knead gently for 1 minute. Roll out to make a 27 x 22 cm rectangle, and brush with the melted butter, reserving a little for the top. Sprinkle over the cinnamon mixture evenly.

Roll the dough tightly from the long side into a log. Cut using a small serrated knife gently at 3cm intervals. Place the scrolls into the tin, and brush with a little extra butter. Place back into a warm place for 30 minutes until doubled in size.

Preheat an oven to 180°C (160°C. fan-forced)

Once doubled in size, place the scrolls in the oven and cook for 20 minutes until golden and puffed. Remove from the oven and cool for 15 minutes before icing.

To make the icing, combine the icing sugar, zest and warm water in a small bowl.

Drizzle over the scrolls. Enjoy warm or allow to cool to room temperature.