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Impress your guests with these freshly baked treats – our alternative to hot cross buns.

MAKES 24 – PREP 30 MINS PLUS PROVING 

COOK 15 MINS

250g white bread mix

150ml warm milk

25g butter, melted

2 tbsp golden caster sugar

For the filling

50g butter, softened

50g golden caster sugar

1 tbsp ground cinnamon

2 x 12 patty tins, lined with paper cases

1 Put the bread mix into a bowl and add the warm milk, melted butter and 1 tbsp sugar. Mix together and knead the dough on a lightly floured surface for 5 mins.

2 To make the filling: Mix the butter, sugar and cinnamon. Divide the dough into 2. Roll out 1 piece on a lightly floured surface to an oblong 30 x 18cm (12 x 7in). Spread the dough with half of the cinnamon butter.

3 Roll up the dough from one long side to make a thin sausage. Slice the roll into 12 thick slices and put each slice into a paper case. Cover with cling film and leave in a warm place for about 20 mins. Repeat with the rest of the dough.

4 Heat the oven to 200°C or Gas 6. Bake for 15 mins until golden. Put 1bsp sugar for the glaze into a cup and add 1 tbsp boiling water. Stir until the sugar dissolves and brush over whirls as soon as they come out of the oven.

Per serving: 76 cals, 3g fat, (2g saturated), 12g carbs