Gingerbread Cinnamon Rolls

To make the dough: Combine all of your dry ingredients in a large mixing bowl and stir to incorporate.

Add the milk, ginger beer and butter to a saucepan and bring to a low heat. Heat the mixture until lukewarm and the butter has melted.

Make a well in the centre of your dry mixture and pour in the wet ingredients. Starting at the centre, use a wooden spoon to begin stirring these together, until the wet and dry ingredients combine.

Once the mixture has started to come together, use your hands to bring the dough together. If your dough feels too sticky, you can add in some extra flour until you’re able to work the mixture.

You can either knead this by hand or using a stand mixer. Knead the dough for around 5-10 minutes, until you have a smooth ball of dough.

Place this into a clean, lightly greased mixing bowl and cover with a tea towel to allow to proof and double in size.

Once ready, knock back the dough and knead for 30 seconds. Place your dough onto a lightly floured surface and roll this out into a rectangle of 1/8th inch thickness.

To prepare the cinnamon sugar filling: mix together the softened butter, sugar and cinnamon. Then, once combined, add in the ginger beer.

Spread the cinnamon sugar filling over the surface and sprinkle with some extra cinnamon sugar. Starting at one of the longer ends, carefully begin to roll the dough into a sausage.

Use a sharp knife of piece of dental floss to cut the roll into 7-8 portions. Place these into a baking dish and cover with a tea towel to proof for a further 40 minutes.

Preheat your oven to 175 degrees fan. Before placing your rolls into the oven, pour a small drizzle of ginger beer into the dish. This will help to keep them really soft and moist! Bake for 30-40 minutes, until golden, then remove from the oven.

Prepare your sugar glaze by gradually stirring the ginger beer and icing sugar together, until you're left with a smooth, pourable consistency. Spread this over the cinnamon rolls to serve!