The texture of these pinwheels sets them yards ahead (Credit note: this recipe was given to me by a friend Pamela Haynes)
|¼ cup||Milk powder|
|1 cup||Warm water|
|3 cups||Standard flour|
|60 g||Butter, Melted|
- Stir together milk powder, water, sugar and yeast. Add 1 cup of the flour and beat with electric mixer for 5 minutes. Add butter and beat 1 minute. Stir in salt. Stir in most of remaining flour. Turn out onto a floured baking sheet and knead in the rest of flour. Knead for 2 minutes more. Put into buttered glass mixing bowl and cover with a cloth. Place a pan in the bottom of the oven and half fill it with boiling water. Place glass bowl on oven rack, close oven and let rise till doubled. Meanwhile mix together cinnamon filling. Remove dough from the oven, punch down and roll out on floured baking sheet (about half an inch width). Spread with cinnamon mix. Roll up longways. Slice into 12 equal parts. Place in a buttered glass pan. Bake at 190 degrees Celsius for 20 mins or until golden brown. Cool. Spread with cream cheese frosting.
- Optional: Mix 1/2 cup brown sugar and 60g butter - put on bottom of baking pan.