Begin with number 3. in the method but add the dried yeast to the bowl of flour and sugar and then in a jug whisk the 300ml warm water, oil and egg. Pour into dry ingredients gradually (you may need less liquid depending on the size of your egg) and use a spatula to make a smooth malleable dough.
Transfer to a well floured work surface and knead for a good 5-8 minutes until completely smooth. The dough is a very soft dough that should come away from the spatula mess free.
Spray the bowl you just used with oil spray and pop the dough back into the bowl, cover with a damp tea towel or cling film and leave in a warm place for 40 minutes to prove.
Whilst waiting for the dough to rise you can make the filling; simply beat together the butter, sugar and cinnamon into a thick buttery paste and set aside.
After 40 minutes the dough will have risen. Tip out onto a floured surface and knead again for 5 minutes.
Gently roll into a rectangle approx. 2cm thick (I roll onto a sheet of baking paper as this helps with the rolling process in a minute) spread with the cinnamon butter, then sprinkle the currants evenly.
To create the spiral, roll the dough length ways towards you and cut into 8 or 10 depending on your choice of baking tin. I cut into 8 for a 26x19cm tin as this is the only tin I have (probably better in a bigger tin to be fair!)
You will now need to prove this again in a warm place for 40 minutes. (trust me, I've cut corners and baked without the second prove and it doesn't work!)
Once final prove has finished place in a pre-heated oven 190°C/375°F/Gas 5 (170°C fan) for 30-35 minutes
Allow to cool completely, whilst making the icing glaze. Simply combine all ingredients and beat together. The glaze should take on an off-white, pale cream colour.
Once totally cool generously drizzle the Cinnamon Rolls with the glaze and tuck in!