Swedish Cinnamon Rolls made with Bun Concentrate - Macphie


Method Makes 12 portions

  1. Place bread flour, Macphie Bun Concentrate, yeast and 1kg water into a spiral mixer for two minutes on slow, then for approximately six minutes on fast speed until the dough is developed.
    (Can also be made using Superdough)

  2. Ball up the dough and rest for five minutes.

  3. Make up the cinnamon filling mix by combining the cinnamon, sugar, plain flour, baking powder and water to form a paste.

  4. Pin out the dough into a rectangle approximately 3mm thick and spread an even, thin layer of the cinnamon filling onto the dough.

  5. Roll up tightly and cut into one-inch-thick slices.

  6. Place into a greased ring with another ring in the centre.

  7. Prove for 45-50minutes at 38°C, 85% relative humidity.

  8. Once proved, glaze with Macphie GlenGlaze® 

  9. Bake for approximately 12 minutes at 215°C. 

  10. Remove from ring and allow to cool. Serve with a bowl of Macphie Toffee Sauce.