Cinnamon Rolls

Ingredients

3 cups sr flour
4 tbsps sugar
90g margarine
3/4 cup water
1 egg
1 tsp vanilla essence

Filling
1/2 cup brown sugar
3 tsps cinnamon

Syrup
90g marge
3/4 cup brown sugar
3 tbsps syrup
1/2 cup chopped pecans

Glaze
55g icing sugar
2 tbsps marge
1tbsp water
1/2 tsp vanilla essence

Method

For the dough, rub the margarine into the flour and sugar, the mix in the egg, water and vanilla essence, and knead until smooth. Roll out flat into a large rectangle.

Mix the filling ingredients and sprinkle over the dough, including the edges. Roll up the dough, slice into about 15 pieces, depending on the size and shape of the pan.

To make the syrup, melt the marge, sugar and syrup in a saucepan and simmer for 2 mins. Pour 1/3 into the pan, and lay the cinnamon roll slices in it. Mix the pecans into the syrup and pour half of it over the cinnamon rolls. Bake 20-25 minutes. When done, pour over the rest of the syrup.

For the glaze, melt the marge and mix the icing sugar, water and vanilla essence, then leave for a few minutes to cool and thicken. Drizzle it over the cinnamon rolls.

Variation: for an egg-free version, omit the egg and use 1 cup water, or as needed.