FILLING

In a small bowl whisk together brown sugar and cinnamon, set aside.

PASTRY DOUGH

In a large bowl whisk together flour,salt and sugar, add yeast and mix gently, make a well in the middle and add egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature). Continue to mix with a fork until it is almost all together.

Then move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.

Remove from fridge and roll into approximately 16 x 11 inch (41 x 29 centimeter) rectangle, spread with softened butter (leave a little bit of an edge uncovered), sprinkle with sugar/cinnamon filling, roll up long side and slice into 12 slices, place slices cut side up in a parchment paper lined 9 1/2 inch (24 centimeter) cake pan, leaving them slightly apart, cover well with a tea towel (I use a folded up tablecloth) and let rise 2 hours in a draft free warm area.

GLAZE

In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)

Pre-heat oven to 350° (180° celcius).

Bake in oven for approximately 30-35 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!