Cinnamon roll dough:

Cup of Yum
1. Mix the flour, yeast and caster sugar together in a large bowl.
2. Heat the milk in the microwave for around 50 seconds. It should feel warm but not super hot.
3. Crack the egg into a small bowl and briefly whisk it with a fork. Add the melted butter, warm milk and blue food colouring and mix well.
4. Check the temperature of the wet mixture by inserting a digital thermometer. It should be around 40-50℃ to activate the yeast without killing it off. If you don't have a thermometer, dip your finger into the mixture. It should feel lukewarm- not too hot nor not too cold.
5. Pour the wet mixture into the bowl with the dry ingredients and mix well until you end up with a sticky dough. Tip the dough out onto a floured surface and gently knead it until smooth, adding more flour as needed. The dough should spring back into place when lightly pressed.
6. Place the dough into a lightly oiled bowl and cover it with clingfilm or a kitchen towel. Leave it to prove for 1 hour in a warm place until doubled in size. I put mine in the (switched off) oven with the light on.
7. After 1 hour has passed, roll the dough out into a rectangle that is around ½cm thick. You can cut off any uneven edges with a knife.

Filling:

1. Prepare the filling by mixing the butter, sugar and cinnamon together. Spread this onto the dough, leaving a small gap at the edges to prevent overflow.
2. Roll the dough up into a log shape and use floss or a serrated knife to cut off uneven edges. Then divide it into 12 equal-sized rolls.
3. Place the rolls into a lined 9x12-inch tin. Cover and leave to prove for a further 45 minutes until they have increased in size.
4. Bake the rolls for around 25 minutes until cooked all the way through. You can gently pull one apart to check for any rawness or you can use a digital thermometer, which should read 87℃ when they're done.

Topping:

1. Place the butter into a bowl and beat it well until it's super soft and smooth (this will prevent lumpy frosting). Add the cream cheese, icing sugar and vanilla extract and mix well until smooth.
2. Spread the frosting over the cooled cinnamon rolls then decorate with the cookies.
3. Cut or tear your rolls into portions and enjoy!