Put the pizza base mix into a bowl, add the hot
water and mix to form a dough.
Knead thoroughly on a lightly floured surface for 5 minutes,
until smooth and elastic.
Roll out the dough on
a lightly floured surface to form a rectangle 35
x 23cm/ 14 x 9in. Brush allover with some of the
melted butter, reserving a little for later. Mix
the sugar with half the cinnamon and two-thirds
of the almonds. Sprinkle over the dough.
Starting from a long side, roll up like a Swiss
roll. Damp the edge with water and press down
firmly to seal the roll. Cut the roll into 8
equal slices. Put the slices flat and push down
with the palm of your hand to form neat
pinwheels.
Generously butter
a 23cm/9in round sandwich tin and coat with a
little of the remaining sugar and cinnamon.
Arrange slices of the roll in the tin. Brush all
over with the remaining butter and sprinkle with
the remaining cinnamon sugar and flaked almonds.
Cover with a lightly oiled polythene bag and
leave to prove in a warm place until doubled in
size.
Preheat the oven to 190°C/375°F/Gas mark
5. Bake in the oven for 25 minutes. Drizzle with
the warmed golden syrup while still hot.
Desserts Recipes -
Cinnamon Sugar Buns Recipe
