Gingerbread cinnamon rolls

Method

1. Prepare dough by whisking flour, sugar, cinnamon, yeast, ginger and salt together in a large bowl. Combine milk and butter in a saucepan or microwave-safe bowl and heat gently until butter has melted and milk is warm (not hot). Pour into flour mixture and mix until you form a rough dough.
2. Tip dough out onto a lightly floured surface and knead for 2 minutes (dough should still be soft and a little sticky). Place in a lightly oiled bowl, cover and leave in a warm place for 1-2 hours, until doubled in size.
3. Stir all filling ingredients together in a small bowl. Line a large baking or roasting dish with baking paper.
4. Roll dough out into a large rectangle about 5mm thick. Spread the filling on top, leaving a 1-2cm gap around the edges. Starting from one of the long sides, roll the dough into a log. Use a sharp knife to slice into 12 rolls. Arrange on prepared dish, leaving a little space between the rolls. Cover with a tea towel and leave in a warm place for 30-60 minutes, until almost doubled in size. 
5. Preheat oven to 160ºC fan bake. Bake rolls for 20-25 minutes, until golden and cooked through. Lift out onto a wire rack and leave to cool for 30 minutes. 
6. Make icing by whisking icing sugar and milk together. Drizzle over rolls. Serve warm.