And now for the Cinnamon Rolls I made this afternoon, they smell divine and Tristan's says they are great. I will let you know...They remind me a bit of the Chelsea Buns we used to get at school but without the raisins and glaced icing.....  

Ingredients:-

15g Dried Active Baking Yeast

7 tablespoons Caster Sugar

1 tablespoon Salt

450ml Warm Water (45 C)

800g Plain Flour, divided in batches of 400g

2 Eggs

5 tablespoon Vegetable Oil

8 tablespoon Caster Sugar

1 dessert-spoon Ground Cinnamon

Method:

1. In a large mixing bowl, dissolve yeast and 7 tablespoon sugar in the water.  
2. Stir in the salt and 400g Flour.  Beat mixture for 2 minutes.
3. Beat in the eggs and oil.
4. Stir in the remaining flour, a little at a time, beating well after each addition.
5. When the dough has pulled together, turn it out onto a lightly floured surface.  Knead till smooth and elastic, about 5 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in warm place until double in size (about 40 minutes).
6. In a small bowl stir together the remaining sugar and cinnamon and set aside.
7. Divide the dough into 12 equal pieces.Take each piece of dough, roll into a log shape and roll in cinnamon sugar.  Roll up the log into a pinwheel.  Place the pinwheels in a lightly greased 23 x 33 baking tin.  Cover the rolls with a damp cloth and let rise till double in size (about 40 minutes).  Meanwhile preheat your oven at 180C / Gas Mark 4.
8. Bake for 30 minutes, till golden.  
9. Leave for a while before splitting into rolls.

Tips:

I used a large round baking tin instead of a square one and it worked fine.  I decided to decorate with Icing Sugar sprinkled on top, looks quite nice but you don't have to do that......