Freshly baked cinnamon is a delight to wake up. Combine your morning coffee with this delicious pastry for breakfast or have on the go as a delicious snack.
625g/1lb 5oz strong white flour, plus extra for rolling out
20g/¾oz dried yeast
400ml hand hot water
500g/1lb 2oz butter, chilled
100g full fat cream cheese softened
1 tsp cinnamon ground
1 free-range egg, beaten to glaze
For the sugar syrup:
25g caster sugar
Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough.
Place the dough on a floured surface and knead until it feels elastic. Return the dough to the bowl, cover and chill in the refrigerator for an hour.
Return the chilled dough to your floured work surface and roll it into a rectangle, around 60x30cm/24x12in.
Roll out the chilled butter into a rectangle about 1cm/½in thick, around 20x30cm/8x12in. Place the butter rectangle in the centre of the dough rectangle, so it covers the middle third of the dough.
Fold each side of the dough over the butter, so there is one layer of dough on the bottom, a layer of butter, then two layers of dough. Wrap the dough in cling film and chill in the fridge for another hour.
Lightly flour the worktop and roll out the dough to a rectangle, around 60x30cm/24x12in. Repeat the folding process, folding the long sides into the middle, then return the dough to the fridge for a further hour.
Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.
Using a rolling pin, roll out the rested dough to 3mm/1/8in thick. Spread over the cream cheese, sprinkle over the cinnamon and sultanas, roll up to a Swiss roll shape and cut into 6 rounds, pop into a greased 26cm loose bottom round tin. Leave to prove until double in size.
Preheat the oven to 160c. Lightly egg-wash the top and bake for 1 hour until golden brown.
When cooked and cooled slightly, drizzle whiskey over the top. To make the glaze pop the water and sugar into a pan, bring to the boil and remove from the heat. Brush over the top to glaze.