Almond cinnamon roll

1) Place all ingredients (except brown sugar, sliced almonds, melted butter and ground cinnamon) into the kitchen machine. Knead the dough at 3-speed until it is elastic and smooth.

2) Place the dough into a large greased bowl. Cover with cling wrap and let it rise at a warm place (if put in a 38˚C oven, the process is approximately 45 minutes)

3) In a small bowl, combine the brown sugar, ground cinnamon and melted butter.

4) Pat the dough to release the air inside. Separate the dough into 6 equal size balls then slightly roll each ball to release the air inside. Place them next to each other and cover with cling wrap. Let them rest for 10 minutes.

5) Using a rolling pin roll the dough into a rectangular shape. Spread the cinnamon mixture over the dough and roll it up from the long end. Repeat with the other doughs.

6) Using a knife cut into 4-6 pieces (approx. 4cm each) and place onto a baking sheet on an oven tray. Cover with cling wrap and let stand for 30 minutes (preferably in a 38˚C oven).

7) Brush a thin layer of cinnamon mixture over the dough and sprinkle it with sliced almonds. Pop it into a pre-heated oven (180°C) and let it bake for 20 minutes.

Pinch the seam or ends of the rolled dough to seal it closely. Place the seam side of the dough down in a baking pan.

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