New Swedish Cinnamon Roll

Directions

1. Prepare all the additional ingredients and wash any equipment you have from the kit.

2. Brush the 20cm cake mould with the extra melted butter you have prepared.

3. In a large bowl pour in 220ml warm milk. Whisk in the 60ml melted butter then sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

4. In a large bowl, empty the sachets of pastry flour. Spoon out 4 tbsp and set aside, you will use this for dusting later. Add an optional pinch of salt. Create a well in the centre.

5. Pour in the wet mix into the well and stir with a wooden spoon until just combined.

   

6. Cover the bowl with a clean damp tea towel and set in a warm place to rise for 1 hour. After 1 hour, the dough should have nearly doubled in size.

7. Meanwhile, preheat your oven to 180˚C 

8. After an hour remove the towel. Stir well, then turn out onto a well-floured surface using the flour you set aside, adding additional flour by kneading it into the dough as necessary. You want it to lose its stickiness so it does not stick to the surface.
   
   *You might need to add flour from your store cupboard if you find it is really sticking

9. Roll the dough out into a large rectangle, about 1 cm thick 30 x 20cm. Use a knife to make sure the corners are sharp and even.

10. Spread the softened 85g butter evenly over the dough.

11. Sprinkle the sachets of cinnamon sugar evenly over the top.

    

12. Roll up the dough forming a log and pinch the seam closed. Place seam-side down and trim off any unevenness on either end.

13. Cut each into 7 evenly sized pieces about 4 cm thick. 

14. Place the cinnamon rolls in the cake mould, one in the centre and six around the sides. Cover again with a damp tea towel and place in a warm place to rise for 30 minutes.

15. To prepare the icing, whisk together the powdered sugar with the reserved 50ml milk and mix in a medium-size mixing bowl. Add more milk as desired depending how thick you want your icing.
    
    *You can alternatively make a cream cheese and butter frosting by whipping 30g soft butter and 70g cream cheese and gradually adding in the icing sugar until it forms a fluffy frosting.

16. Remove the tea towel and bake the cinnamon rolls in a preheated oven at 180˚C for 25-30 minutes, or until golden brown.

17. While still warm, drizzle evenly with frosting. Enjoy!