Place Warm Milk and Dry Yeast in a bowl, mix gently and set aside.
Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the yeast mixture, Egg and Butter. Mix well to form a soft dough.
Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
Place Brown Sugar, Cinnamon and melted Butter in a small bowl and mix well. Line the base of a square cake tin or a baking tray with baking paper.
On a lightly floured surface, roll out the dough to 3-4mm thin. Spread Brown Sugar & Cinnamon mixture, then roll up.
Cut into 9 slices or 16 slices, and place in a cake tin or on a baking tray. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour. Preheat oven to 180℃.
Gently brush with remaining Egg, then bake for about 15 to 20 minutes or until nicely browned. *Note: Today I placed 16 rolls in 20cm square tin and it was a bit too crowded.
To make icing, mix Icing Sugar and Milk in a small bowl. Drizzle it over the Cinnamon Rolls, but it is optional.
