Cinnamon Swirls

The warm, inviting smell of yeast and cinnamon wafting through the house as these rolls cook is a promise of a treat to come. They’re a perfect project for a long weekend.

Makes about 12 rolls:

2 tsp Surebake yeast

1/2 cup milk

2 Tbsp warm water

1 Tbsp sugar

1 tsp salt

25g butter, melted

2 cups high-grade flour

Topping

2 Tbsp softened butter

2 Tbsp brown sugar

2 Tbsp chopped walnuts

Filling:

Melted butter

1/2 cup brown sugar

1 tsp cinnamon

2 Tbsp chopped walnuts

Bread Machine Instructions

Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer. Set to the DOUGH cycle and START. When the dough is ready, tip it out onto a lightly floured surface and follow the instructions for shaping and baking below.

Hand-made Bread Instructions

Measure the first six ingredients into a bowl with half the flour. Cover and leave to stand for 15 minutes in a warm place.

Stir in the remaining flour with a little extra flour or water if necessary to make a dough just firm enough to knead.

Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball that springs back when gently pressed.

Turn in 2 teaspoons of oil in the cleaned dry bowl, cover with cling film and leave in a warm draught-free place for 30–40 minutes.

Lightly knead the dough in the bowl for 1 minute.

Shaping and Baking

Rub 2 tablespoons of soft butter fairly evenly over the bottom and up the sides of a 20–23cm round cake pan, then sprinkle 2 tablespoons each brown sugar and chopped walnuts over the bottom.

Roll out the dough to form a square, about 30x30cm then brush it lightly with a little melted butter. Sprinkle with 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons chopped walnuts if you like.

Roll up to form a cylinder, then cut into about eight to12 fairly even slices. (Make the larger number for the larger pan.) Arrange them, cut side down, as evenly as you can in the prepared cake pan, leaving space around each roll to spread. Cover with cling film and leave to rise in a warm draught-free place for about 1 hour or until twice the original size.

Bake at 180°C for 20–30 minutes or until golden brown. Carefully turn the loaf out of the pan onto a plate or board straight away and serve warm.

Photography: Lindsay Keats