Cinnamon Rolls

The original recipe calls for 600g so I did half the recipe by Deniece Wong

300g bread flour
50g sugar
1/4 tsp salt
9g instant yeast
50g butter
200ml milk
1 egg

Filling- I reduce so that it’s not too sweet as original is 75g
50g butter (melted)
50g light brown sugar
1 tsp cinnamon 
Half egg beaten for glaze

Preheat oven 220C
Combine flour, yeast, salt, sugar in a bowl. 
Melt butter & whisk into milk & egg & stir into the flour mixture.
Knead with hand or mixer until smooth & springy. 
Form into a ball & place in an oiled bowl. Cover & rest for 25 min. 
Dust flour on the surface & roll the dough to a rectangle. 
Spread melted butter on the surface. Sprinkle the light brown sugar & cinnamon ( mixed) on top of the buttered dough.
Roll up ( lengthwise). 
Cut into desired width & place into a tin covered with parchment paper. 
Brush with egg glaze & let it rest for another 15 min. 
Sprinkle more cinnamon or sugar on top if you desire. 
This will give it a more glossy & caramelized look. 
Bake for 20-25 min or till they turn golden brown. 
Enjoy the smell