This is a follow-on recipe from the recipe for Dough, which can be found here. Lovely freshly baked cinnamon rolls are a great treat at any time of day.
After allowing the dough to rise, I knocked it back and rolled half of it out on a floured worksurface into a rectangle about 3-4mm thick, 25-30cm wide and 45cm long.
Spread this mix thinly on the dough, covering all bar a strip about 2cm wide on one of the long sides (saving half if you have 2 lots of dough to roll out). If the butter runs off the dough, add a little more sugar.
Repeat with the second half of the dough.
This recipe made 20 cinnamon rolls in total.
Bake for 15 minutes in a 160degree oven.
While they are baking, make the icing.
I mix icing sugar, condensed milk and maple syrup until I get a
thick icing that I like the taste of. This was 6 heaped tablespoons of icing sugar, 3 tablespoons of condensed milk and 2 tablespoons of maple syrup.