Cinnamon Rolls

TIMES, YIELD and INFO: Makes: 14 Buns Preparation: 3 hours 15 mins Cooking: 13 mins Storage: The rolls keep for 2 days in the fridge, or for 1 month in the freezer INGREDIENTS (US): FOR THE DOUGH: 4.6oz water (1⁄2 cup) 0.4oz vanilla extract (2 tsp) zest of 1 lemon, grated 9.5oz all-purpose flour (2 cups) 0.3oz instant yeast (21⁄2 tsp) 1.4oz brown sugar (3 tbsp) 0.1oz salt (1⁄2 tsp) FOR THE FILLING: 1oz brown sugar (2 tbsp) 0.2oz cinnamon (2 tsp) 0.4oz coconut oil, melted (2 tsp) FOR THE GLAZE: 2.1oz icing sugar (1⁄2 cup) 0.5oz water (1 tbsp) INGREDIENTS (International): FOR THE DOUGH: 130g water 10g vanilla extract zest of 1 lemon, grated 270g plain flour 8g instant yeast (2 1⁄2 tsp) 40g brown sugar 3g salt (1⁄2 tsp) FOR THE FILLING: 30g brown sugar 5g cinnamon (2 tsp) 10g coconut oil, melted For the glaze 60g icing sugar 15g water (1 tbsp) FOR THE GLAZE: 60g icing sugar 15g water (1 tbsp) TIPS: Instant dry yeast can be substituted with 20g of fresh yeast, or with 12g of active dry yeast (1 1⁄2 tbsp), which should be activated as instructed on the packet.