Cinnamon buns

Place the vinegar in the milk and set aside for 5 minutes.

Melt the butter and set aside to cool and combine with the milk and apple cider and the vanilla extract.

In a bowl combine the flours, the sugar, the yeast and salt.

Combine the two mixtures and knead for 5 minutes.

Place in a bowl somewhere warm and let to proof for 2 hours covered.

Roll out the dough into a rectangle.

Spread the softened butter over the dough and sprinkle over the sugar – cinnamon mixture.

Roll back into a log and cut in 8 pieces for big buns or in 12 pieces for thinner rolls.

Place in a baking ban (we used 26.5*32.5 cm) lined with a non stick paper and cover.

Place in a warm place for 1 more hour.

Preheat the oven to 170oC and bake for 25 minutes.

Cool for 10 minutes and glaze evenly with the frosting.