2.5 Cups plain flour
3 Tablespoons brown sugar
1 teaspoon salt
1/2 cup water
2.5 Teaspoons (1 little sachet) yeast
1/4 Cup milk
2 and 1/2 Tablespoons butter
1 large egg
1/2 Cup Cream cheese
1/4 Cup butter, softened
1/2 Cup Brown sugar
2 Teaspoons vanilla essence
1 Tablespoon cinnamon powder
Pre-heat the oven to 190 Celcius and line a tall-sided baking dish with baking paper.
Step 1: Combine all dry ingredients for the dough together in a bowl. Combine all of the wet ingredients for the dough in another bowl and microwave lightly until the butter is melted.
Gradually mix the wet ingredients into the dry bowl. Everything should come together into a cohesive but sticky ball. If it's still sloppy, add another 2 tablespoons of flour.
Step 2: Generously flour a clean surface and knead the dough thoroughly for 3-4 minutes. Cover and set aside to rise for 10 minutes.
Step 3: During the 10 minute rising time, combine all filling/icing ingredients. The mixture should end up as a granulated paste.
Step 4: Roll out the risen dough into a rectangle approximately 2 centimeters thick. Spread half of the filling/icing mixture out evenly over the dough.
Roll the dough up into a thick sausage with the filling inside. Slice into 3 centimeter thick discs and pack into the lined baking tin. You want the dough to form upward facing spirals, packed in lightly together with space to expand.
Rise for 30 minutes.
Step 5: Bake in the bottom of the oven for 20-25 minutes. Tops should be lightly golden and spring back when gently pressed.
Drizzle with the rest of the filling/icing mixture while still hot to allow it to melt down over the rolls. (Try not to go overboard like I have)
Serve right away, piping hot simply by pulling away the mini . Any leftovers will still be tasty up to 2 days later, microwave for 10 seconds to rewarm.