Directions

1. Heat the milk in the microwave for 30 seconds (or longer if needed) until warm to touch. Pour the milk into the bowl of a stand mixer, sprinkle the yeast on top and leave for 1-2 minutes to dissolve.
2. Add the butter, eggs, sugar, salt, vanilla extract and a cup of flour into the bowl. Beat on a low speed for 2 minutes until you have a smooth batter with butter lumps.
3. Scrape down the sides then add in the rest of the flour then beat for 30 seconds.
4. Attach a dough hook and knead for 5-7 minutes, until you have a tacky small dough ball. Alternatively, you can knead by hand on a lightly floured surface for 7-10 minutes.
5. Transfer dough to a lightly greased bowl, cover with a tea towel and let rise for 1-1.5 hours until it’s doubled in size.
6. Lightly grease a large baking pan (approx. 23 x 33cm) with oil.
7. Turn out the dough onto a lightly floured surface then roll into a large rectangle (approx. 25cm tall and 40cm wide), dusting with more flour if the dough is too sticky.
8. Spoon the jam, reserving 1-2tbsp for later, onto the dough in a thin even layer, leaving a 1-inch space along the top and bottom.
9. Using a sharp knife, slice the dough vertically into 12 even strips. Then roll each one into a swirl and place into the baking pan. Any jam that has split onto the counter, spoon back into the swirls of the rolls.
10. Cover with a tea towel and leave to prove for 45-60 minutes. 20 minutes before the resting time is finished, preheat the oven to 180C.
11. Once the rolls are pillowy, bake for 30-35 minutes until they are golden brown on top.
12. Remove from the oven and allow to cool slightly. With your reserved jam, you can add more into the swirls for extra flavour.

13. Meanwhile, make the frosting. Using a stand mixer or an electric hand mixer, beat the ingredients together in a bowl until the frosting is combined and smooth. Pour over the warm rolls and serve.