Cinnamon Swirls | i-Companion XL

• 300 g flour
• 1 tsp cinnamon
• 0,5 tsp baking soda
• 0,5 tsp salt
• 130 g unsalted butter
• 50 g caster sugar
• 50 g brown sugar
• 2 eggs
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• To make the filling:
• 1 tbsp cinnamon
• 100 g brown sugar
• 40 g melted butter
• To make the frosting:
• 100 g icing sugar
• 3 tbsp milk
• Multicolour sprinkles, to top

#SweetTreats

To make the dough: 1. Cut the butter into pieces. 2. Put the flour, cinnamon, baking soda, salt, butter and sugar into the Mixing bowl with the Kneading/crushing blade attachment. Lock the lid with the cap and set it to Speed 8 for 1 minute. 3. Add the eggs, maple syrup and vanilla extract. Lock the lid with the cap and set it to Speed 8 for 30 seconds. 4. Gather the dough and shape it into a ball. Cover it with cling film while you make the filling. 5. To make the filling: In a bowl, mix the cinnamon, brown sugar and butter. 6. Remove cling film, split the dough into two and roll them out on a floured work surface until you have two rectangles. 7. Spread the cinnamon, sugar and butter mixture on top and roll up the dough so you have two long sausage shapes. 8. Wrap them in cling film and leave to chill in the fridge for 30 minutes.

To bake the cinnamon swirls: 1. Preheat the oven to 180°C. 2. Line a baking tray with baking paper. 3. Remove the cling film and cut into 1 cm-thick slices. Place them on a baking tray, leaving a little space between them. 4. Bake for 10 minutes until they are golden brown. After taking them out of the oven, leave them to cool on a rack.

To make and frost the cinnamon swirls: 1. In a small bowl, mix the icing sugar with the milk. 2. Dip the swirls into the icing and top with multicolour sprinkles.

Tip: Use unflavoured dental floss to cut the rolls into pieces to get perfect circles