Cinnamon Rolls

Ingredients A
300g flour
1/2 tsp salt
50g castor sugar
1 tsp instant yeast
2 eggs, lightly beaten
75 ml milk
60g soft butter

Filling:
60g soft butter
50g soft brown sugar, mixed with 2 tsp cinnamon powder
50g ground almond
30g raisins (optional)

Method:
1. In a mixing bowl, mix A ingredients.
2. Add eggs, milk and knead to form a soft and pliable dough, add butter and continue to knead till smooth and elastic. Cover and prove till double in bulk
3. Roll into a 36cm/14"square, spread soft butter on the dough, leaving 2cm border all around empty. Sprinkle cinnamon mixture on top of the buttered area and roll up like a swiss roll.
4. Cut the roll into 4cm thick and put them close together ( cut side up, 9 pieces in 3 rows) on a greased 20cm/8" square tin.
5. Cover and prove till double in bulk ( about 30 minutes).
6. Bake at 190c till golden brown, about 15-20 minutes.