3 cups of flour
1 cup of warm milk
3 tbsp of sugar
1 tsp of baking powder
1 tbsp of yeast
A sprinkle of salt
1 softened finger of butter (100g)
For the filling:
100g of softened butter
¼ cup of Goody Date Spread
¾ cup of brown sugar
2 tbsp of cinnamon
For the decoration:
1.In a bowl, mix the warm milk with the yeast and one spoon of sugar. Let rest for 10 minutes or until the mixture doubles in size.
2.Blend the softened butter with the sugar and the egg.
3.In a bowl, add the flower, the baking powder and the salt.
4.Alternate adding the flour and the milk to the butter mixture, until a soft dough is formed, then cover the dough and leave to rest and double in size for one hour.
5.In a small bowl, mix the butter with the date spread.
6.Shape the dough as a rectangle and spread it with the butter and date spread mixture, then sprinkle the brown sugar and the cinnamon, then roll the dough.
7.Cut the rolled dough into thick slices using a knife or a thread and place in oiled cupcake pans, then cover and let rise for 20 minutes.
8.Bake the dough in a preheated oven at 350°F or 180°C for 20 minutes.
9.Let the rolls cool for 10 minutes, then decorate them with the caramel and chopped walnuts.