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