Spiced cinnamon rolls

Preheat the oven to 180°C.

Grease a rectangular oven proof dish with non-stick spray or butter and set aside.

To make the filling, mix ½ cup of the sugar and the cinnamon, nutmeg, cardamom and ginger powder and salt in a small bowl. Set aside.

To make the dough, place SASKO Self-raising Wheat Flour and the remaining ¼ cup sugar in a bowl and whisk to combine. Add the milk and 4 tbsp of the melted butter and mix with a wooden spoon until a soft dough forms.

Transfer the dough onto a surface dusted with SASKO Self-raising Wheat Flour and knead until the dough is smooth.

Roll out the dough into an rectangular shape with a dusted rolling pin until it is about 1 – 2 centimeters thick.

Brush 2 tbsp of the melted butter onto the dough and sprinkle the spiced sugar mixture evenly over the top, leaving a border of about 3 centimeters.

Roll the dough into a long log and pinch the seam together at the top.

Cut the dough into about 15 pieces.

Arrange the pieces with the cut-side up in the baking dish and brush the tops with the remaining 2 tbsp of melted butter.

Bake for 20 - 25 minutes until golden brown and puffed up.

In the meantime, make the glaze by whisking together the icing sugar, milk and vanilla extract in a bowl. Set aside.

As soon as the cinnamon rolls are removed from the oven and it has cooled down, drizzle the glaze over the top.