**You could always get a little more creative and put some sultanas or diced apple on the dough before you roll them into pinwheels. Go on, go crazy!
Cooking Time: 30 minutes
Preperation Time: 60 minutes
Serves: 12
Here's what you'll need...
- 15g dried active baking yeast
- 7 tablespoons caster sugar
- 1 tablespoon salt
- 450ml warm water
- 800g plain flour, divided
- 2 eggs
- 5 tablespoons vegetable oil
- 8 tablespoons caster sugar
- 1 dessertspoon ground cinnamon
And here's how you make them...
1. In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Once dissolved, stir in the salt and half of the flour. Beat the mixture for 2 minutes then beat in the eggs and oil. Stir in the remaining flour, a little at a time and beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, (this will take you about 5 minutes). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, (this will take about 40 minutes). In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Roll up the log into a pinwheel and place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, (this will take about 40 minutes). Meanwhile, preheat oven to 180 C / Gas mark 4.
4. Bake in preheated oven for 30 minutes, until golden.
5. I like to make a cinnamon icing mixture (icing sugar with cinnamon, mixed together with a little water) and drizzle ontop of warm cinnabons to serve! Num num num!!
