INSTRUCTIONS

• Heat  the butter and milk in a microwave until the butter is melted.
• In a large bowl mix the 20g sugar, salt and cinnamon.
• Pour the warm butter mixture into a large bowl and stir.
• In a separate small bowl, stir the yeast, lukewarm water and 5g sugar until the yeast is dissolved.
• Let the yeast mix sit for 5-10 minutes until it becomes all frothy, if it doesn’t your yeast most likely wont work.
• Mix in most of the flour till you get a sticky dough, saving a few tablespoons.
• Place the dough onto a floured board or clean surface. Sprinkle the remaining flour onto the dough and knead into the dough until it’s soft and smooth, about 5-10 minutes.
• Grease a bowl either with a bit of oil. Place the dough into the greased bowl and cover it with a towel.
• Let it rise for 1-1/2 hours. The dough should double in size.
• Place the risen dough on a floured surface and knead it again for just a minute or two this time.
• Roll the dough into a rectangular-ish shape (most likely a long oval ‘thingy’.
• Spread the melted butter onto the rolled dough. Mix the filling ingredients (aside from butter) in another bowl.
• Sprinkle it over the buttered dough. Roll the dough up into, well, a roll.
• The tighter you roll it, the better the dough will stay together once it is baked.
• Place the roll of dough into a greased bread pan with the seam of the dough facing the bottom of it.
• Cover one more time and let it rise for 30-45 minutes.
• Pre-heat the oven to Gas Mark 5 Take a knife and score the dough by cutting 3 slashes diagonally across the top of the loaf.
• Bake the bread for 30-40 minutes or until golden brown and cooked through.
• Let the bread cool slightly before cutting it into beautiful slice