Kanelsnurre

Method

Warm the milk and butter together until lukewarm, then combine with flour, caster sugar, salt, yeast and egg to form a soft dough. Knead for 10 minutes until smooth and elastic, then leave to rise for 1 hour until doubled. Roll out the dough to a 40 by 30 centimetre rectangle and spread with softened butter mixed with cinnamon and brown sugar. Roll up tightly from the long side and cut into 12 equal pieces. Place on baking trays and leave to prove for 45 minutes. Brush with beaten egg and sprinkle with pearl sugar, then bake at 200 degrees Celsius for 15-18 minutes until golden brown. Cool slightly on a wire rack before serving warm.