Cinnamon rolls

For the dough:

• Heat the milk with the margarine, the salt and the sugar until the margarine is melted being careful not to let it boil.  
• Add the mixture to a bowl with the yeast and half the flour. Beat at a low speed. 
• Add the eggs one by one to the dough. Beat for 3 minutes at maximum speed. 
• Add the other half of the flour and beat at a low-medium speed until the dough is elastic and non-sticky. 
• Keep in an airtight bowl. Let it ferment until it doubles in size. 

For the filling:

• Mix brown sugar, flour, margarine, ground cinnamon, ground nutmeg and powdered ginger in a bowl. 
• Mix until it looks like sand.

For the glaze:

• Mix the cream with the icing sugar. It should have a light appearance and when pouring it should pour easily. 
• If it is too stiff add some water.

SET UP

• Degas the dough and let stand 10 minutes. 
• Stretch the dough forming a square of 30 x 30 cm. 
• Preheat the oven to 190 ºC.
• Spread the filling over the dough and roll up. Paste the ends with a little cream.
• Cut discs of 3 cm thick.
• Let ferment until it doubles in size. 
• Before baking brush with cream. 

Bake at 190 ºC for 25-30 minutes.

Let cool. Once cold, add the glaze.