Ingredients
makes 12
- 500 g Blend protein flour
- 250 ml warm milk
- 7 g instant yeast
- 60 g sugar
- 1 egg
- 60 g butter, softened
- 1 tsp salt
- filling: 100 g brown sugar, 2 tbsp cinnamon, 60 g soft butter
- cream-cheese icing, to finish
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Mix the milk, yeast and sugar; leave 5 minutes until foamy. Add the flour, egg, butter and salt, then knead 8 minutes to a soft dough.
- 2
Rise 1 hour until doubled, then roll out into a large rectangle.
- 3
Spread with the soft butter and scatter with the brown sugar and cinnamon. Roll up tightly and cut into 12.
- 4
Nestle into a lined tin, cover, and chill overnight.
- 5
In the morning, rest 30 minutes at room temperature, then bake at 180°C for 22–25 minutes. Ice while warm.
Baker’s tipUse a length of thread to cut clean rolls without squashing the spiral.
