1 cup water
¼ cup milk
3 ½ cups of high grade flour
1 tsp Equagold Himalayan Pink Salt (Fine)
2 tsp Castor sugar
1 tbs Butter
3 tsb Instant Surebake Yeast or 1 ½ tsp of Bakels Instant Active Yeast
**Extra softened butter to spread over the dough
½ cup of brown sugar
2 tbs Equagold Sri Lankan Cinnamon
2 tb cream cheese
1 tsp of Equagold vanilla extract
1-2 cups of icing sugar
Beat together, adding enough icing sugar to achieve a smooth paste that doesn’t run off the knife.
Mix and knead dough as per bread-maker instructions.
Once the dough is ready, turn it out onto a floured bench and gently roll out into a large rectangle that is approx 1 inch thick. Spread with softened butter. Sprinkle heavily with cinnamon sugar blend. Roll into a sausage and gently cut into portions approximately 3 inches wide and place them into a large rectangular baking tin with the cut side facing up.
Bake at 190C for 15-20 mins or until lightly golden in colour. Ice while warm.