Cinnamon rolls, Mk2

I made a second batch of cinnamon rolls, using a normal egg this time since I didn't happen to have boiled any more chickpeas recently, and they turned out exactly the same as the 'aquafaba' ones — only with more nutritional value, presumably :-p
I think the secret of the recipe lies simply in using a whole tablespoon of yeast to 12oz flour, when one would usually use quantities more in line with 1tsp to 1lb flour; naturally you get a 'quick rise'.

I also made a very handsome meat pie (click to view other half!):