Cinnamon pinwheels

275g Loprofin Mix (extra for dusting and rolling)
25g cold hard white fat cut into cubes
1tsp salt
7g packet of yeast
200mls Sno-Pro
10g psyllium husk
25g soft Brown sugar

For the filling:

50g soft butter (room temperature)
50g soft brown sugar
2 tsp ground cinnamon

1. Pre-heat oven to 170°C.
2. Mix the Sno-Pro with the psyllium husk and allow to stand for 10 minutes.
3. Meanwhile in a bowl, rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
4. Add the sugar, salt and yeast to the breadcrumb mixture. Then stir in the Sno-Pro mixture to form a soft dough.
5. Cover and leave to prove in a warm place for 1½ hours or until the dough has doubled in size.
6. Dust a worktop with Loprofin Mix and tip out the dough. Tip the dough onto a worktop lightly dusted with Loprofin Mix to stop it sticking.
7. Using a rolling pin, roll the dough to the size of a 9x9 inch square.
8. Spread the dough with the softened butter. Sprinkle over the soft brown sugar and ground cinnamon covering the dough evenly.
9. Roll the dough up like a swiss roll as tightly as you can, with a sharp knife cut the roll into 6 even pieces.
10. Place into a greased baking tin/lined baking sheet or place each piece into a muffin tray.
11. Cover and allow to stand in a warm place so the dough can rise until it doubles in size.
12. Bake for 30–40 minutes until golden brown, leave to cool in the tin.

Chef's tips:

• You can add dried fruit to the filling such as 50g currants, pineapple, apple, mango, cranberries. All change the flavours and add interest.
• You can also ice the tops when cooled with water icing-see the iced fingers recipe.