Sarbloh Cinnamon Buns from Gurmat Bibek (Makes 12 Rolls)

Dough:

• 2 Medium sized Baatay of Selfrising or Unbleached flour
• 1 Spoon sugar
• 2 Full spoons of baking powder
• 1/2 Medium sized Baata of ghio or homemade butter
• 3/4 Medium sized Baata of warm milk

Filling

• 2 Spoons of ghio
• 1/4 Medium sized Baata of brown sugar
• 1 Leved spoon grounded cinnamon
• Preheat oven to 450°F/ Gasmark 8

Dough Instructions:

1. Sift together dry ingredients in a large sized Baata
2. Add warm ghio or homemade butter and mix with a fork or hands to form a slightly crumbly mixture
3. Gradually stir in warm milk and form into a soft dough. The dough should not be too wet or too dry
4. Kneed dough for 1 minute and put aside to rest whilst the next step is done

Filling Instructions:

1. Mix ghio/ homemade butter, cinnamon and brown sugar together

Rolling Instructions:

1. Roll dough into a rectangle shape roughly 1 centimeter thick
2. Spread filling over dough evenly
3. Roll up the rectangle dough with the filling facing inwards and pinch seam together at the end of the roll
4. Cut into even slices with a sharp knife (around 12 slices)
5. Place on a greased thaal/ tray and flatten gently

Baking Instructions:

1. Place in oven for 8 minutes
2. Bake till slightly golden and finish with an icing sugar glaze

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