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1
Put all of the bread dough ingredients, except for the yeast into the bread maker.
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2
Put the yeast into the yeast container.
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3
Take out the dough and shape into a smooth ball.
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4
Cover with a wrung out dish towel and let rest for 10 minutes.
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5
Combine all of the syrup ingredients into a bowl and microwave for 30 seconds until dissolved.
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6
Roll out the dough with a rolling pin to a 22 by 40 cm rectangle.
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7
Scatter with cinnamon and granulated sugar.
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8
(Leave a little on the top clean since that's where the seams will close).
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9
Roll the dough around and around away from from you.
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10
Lastly, use your thumb and forefinger to tightly pinch it closed.
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11
(If you don't secure the ends tightly, it will unravel later).
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12
Use a scraper to divide the dough into 12 portions.
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13
(It will be easier to cut if you lightly wipe the scraper with a damp cloth).
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14
Place in aluminum cups.
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15
Spray gently with water to prevent drying.
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16
Place on the bottom rack of the oven and let sit in 40C heat for 60 minutes to rise until doubled in size.
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17
(Spray a few times with water during rising).
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18
This is what they look like when they have doubled in size.
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19
Spread the syrup on top.
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20
Place on the bottom rack of the completely cooled oven and bake for 20-25 minutes at 170C until golden brown.
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21
Done.
