-
1
In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water.
-
2
Stir in salt and half of the flour.
-
3
Beat mixture for 2 minutes.
-
4
Beat in eggs and oil.
-
5
Stir in the remaining flour, a little at a time, beating well after each addition.
-
6
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
-
7
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
-
8
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
-
9
In a small bowl, stir together 8 tablespoons sugar and 1 dessertspoon cinnamon; set aside.
-
10
Divide the dough into twelve equal pieces.
-
11
Take each piece of dough, roll into a log and roll in cinnamon sugar mixture.
-
12
Then roll up the log into a pinwheel.
-
13
Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin.
-
14
Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
-
15
Meanwhile, preheat oven to 180 C / Gas mark 4.
-
16
Bake in preheated oven for 30 minutes, until golden.
-
17
250 gramm of Mascapone cheese mix in bawl with 55 gramm of icing sugar, and 1-2 teaspoon vanilla extract.
