CINNAMON STREUSEL ROLLS

Put on the kettle for a cuppa to go with these delightful bites.

PREP TIME: 45 MINS (+ 20 MINS STANDING + 2 HOURS PROVING) COOK TIME: 30 MINS

MAKES 10

(1 ROLL EACH, AS A BREAKFAST)

125ml (1/2 cup) lukewarm water 7g sachet dried yeast

250ml (1 cup) skim milk

2 Tbsp brown sugar

80g light margarine

60g egg, lightly whisked

320g (2 cups) wholemeal

plain flour

375g (21/2 cups) plain flour

90g (1 cup) rolled oats, toasted

(see Cook’s Tips)

1 tsp ground cinnamon

70g (2/3 cup) chopped pecans,

toasted (see Cook’s Tips)

Sour cream icing

80g (1/3 cup) lite sour cream 45g (1/4 cup) icing sugar, sifted 1/4 tsp vanilla essence

2-3 tsp skim milk

1 Combine warm water and yeast in large bowl. Set aside for 10 minutes. Put milk, sugar and 2 Tbsp of the margarine in a small saucepan. Heat over medium heat until the milk is lukewarm.

2 Add egg and milk mixture to yeast mixture. Using a flat bladed knife, mix flours until mixture forms a dough. Turn dough onto a lightly floured surface. Knead for 5-10 minutes or until dough is smooth and elastic. Shape dough into a ball and place in a lightly oiled bowl. Cover and keep in a warm place until the dough doubles in size, about 1-11/2 hours.

3 Punch down dough. Turn out onto lightly floured surface. Cover and set aside for 10 minutes to rest. Spray a 30 x 20cm baking tray with cooking spray. Set aside. Combine oats and cinnamon in a bowl. Using your fingers, blend in remaining margarine until the mixture is crumbly. Stir in pecans. 4 Preheat oven to 180°C (fan-forced). Roll dough out to a 40 x 25cm rectangle. Sprinkle with oat mixture, leaving a 2.5cm space along one of the long sides. Starting from long side with the topping, roll up dough firmly to enclose filling. Pinch dough to seal seam. Cut into 10 equal pieces. Arrange pieces, cut-side up, in greased pan. Cover and set aside in a warm place until nearly double in size (about 30 minutes).

5 Bake rolls for 25-30 minutes

or until golden brown. Place the pan on a wire rack and set aside for 5 minutes to cool. Remove the rolls from the tray.

6 For the sour cream icing, whisk the sour cream, icing sugar, vanilla essence and enough milk to mix to a drizzling consistency.

7 Drizzle the sour cream icing

over the rolls and serve.

COOK’S TIPS

Cook the rolled oats in a large non-stick frying pan over medium heat, stirring frequently, or until oats are lightly toasted.

Spread nuts in single layer on a baking tray. Bake in an oven preheated to 180°C (fan-forced) for 5-10 minutes or until toasted.