In a large bowl mix together the flour, sugar and yeast.
Dice the butter and gently rub into the flour mix until it resembles breadcrumbs.
Heat the milk gently. Then add the milk, vanilla and whisked egg into the bowl with the ‘breadcrumbs’.
Bring together and knead for 7-10 minutes until stretchy (the dough springs back when you push it).
Cover in an oiled bowl for 1-2 hours.
Mix together the brown sugar and cinnamon. Leave for now
Get your dough and roll it into a rectangle, approximately 50x30cm in size.
Brush with the melted butter and sprinkle generously with the sugar and cinnamon mix.
Roll long side to long side and cut into 12.
Get your dish (approx. 30x24cm) and place your rolls spiral facing upwards in four rows of three. Gently press down on each roll with a spatula.
Cover in the baking tray and leave to prove for one hour.
Bake for 20-25 minutes at 180ºC/350ºF/ Gas Mark 4 or until golden brown.
Once cool, whisk together the vanilla, icing sugar and water. Drizzle generously over the top, especially in between rolls.