Cinnamon pinwheels

Ingredients

For the yeast

1 1/2 tsp dried yeast

pinch of plain flour

pinch of caster sugar

1/8 cup of warm water

Mix in a bowl & place in a warm area to prove, taking about 5 minutes

For the liquid

3/4 cups of buttermilk

1/4 cup of veg oil

Place into a saucepan and heat to lukewarm temperature, do not overheat

For the dry

2 1/4 cups plain flour

1/2 tsp salt

1/4 tsp baking powder

Mix and sieve together and leave in a bowl

Assembling the dough

Method:

Once the yeast has proved add the lukewarm liquid and combine.

Add this wet mixture to the dry and stir until a shaggy dough is formed.

Flour a surface and turn your dough onto it, knead 50 times until a soft dough is formed.

Place into a lightly greased bowl and cover with cling wrap and allow to double in size. Usually takes 1-2 hours.

For the cinnamon sugar

50g soft butter (do not melt)

1 tsp cinnamon

1 cup brown sugar

Mix all together in a bowl until combined

Once the dough has doubled in size, turn it onto a floured surface and lightly knead into a ball shape. Begin rolling your dough creating a square shape and eventually a large rectangle. You want the dough to be about 1/2 inch thick. Add your cinnamon sugar all over the dough and begin to roll. You want to keep the rolled dough as tight as possible to prevent the sugar mix from falling out.

On the last roll lightly brush with water or egg wash the last piece of dough to help stick. Once you have your dough rolled out cut it into equal portions.

You should get between 10-12 portions.

Place into a greased tray, cover with cling wrap and allow to double in size, (roughly 1 hour)

Bake in the oven at 160 for 30 minutes or until caramelized and golden.

Take out of the oven and drizzle 2 tablespoons of maple syrup all over them.

Allow to cool and make the glaze.

For the glaze

Add Icing sugar, cream, and vanilla together until a thick consistency is formed. If you want a runnier glaze use milk and if you want to thicken your glaze add icing sugar. Make sure you sift your icing sugar beforehand to ensure a smooth glaze.

with love

x

o

stuck between 2 pages of a very old recipe book from NZ. one of my favourite things to make and eat.

If you don’t have buttermilk you can make it from scratch. Place 1 tablespoon of vinegar in a cup measure and fill the rest with milk. Allow to sit for 5 minutes until slightly curdled. It’s that easy!