Ingredients

• 625g/1lb 6oz strong white flour
• plus extra for dusting
• 75g/2½oz caster sugar
• 1 pinch sea salt
• 20g/¾oz dried yeast
• 500g/1lb 2oz cold butter
• 300g/11oz full fat cream cheese
• 1 vanilla pod
• seeds scraped
• 1 tsp ground cinnamon
• 2 free-range egg yolks
• lightly beaten for egg wash
• 200g/7oz icing sugar
• sifted
• 100ml/3½fl oz maple syrup
• 25ml/1fl oz bourbon whisky

Directions

• To make the dough place the flour
• sugar
• salt and yeast into a mixer fitted with a dough hook and slowly mix in 450ml/16fl oz water
• adding more or less as needed
• until the dough starts sticking to the edge of the mixing bowl and feels elastic.
• Cover the bowl with a clean tea towel and let the dough rise for about 20 minutes
• or until it doubles in size.
• When the dough has risen
• knock the air out of it and roll out onto a floured surface into a rectangular shape measuring 60x30cm/24x12in.
• Slice the butter into rectangles about 1cm/½in thick and lay in two strips covering half of the dough. Fold the dough over and press down lightly at the edges to seal.
• On a well-floured surface beat the dough with the rolling pin then roll into a 60x30cm/24x12in rectangle again. Fold either end in to meet in the middle
• then fold together and repeat the beating
• folding and rolling process twice more. Wrap the dough in cling film and leave to rest in the fridge for one hour.
• Roll the dough out into a rectangle approximately 1cm/½in thick. The rectangle should be 30 x 45cm/12 x 8in long.
• For the filling
• mix together the cream cheese
• vanilla seeds and cinnamon in a bowl.
• Cover the dough with the filling mixture
• then roll up from the longer side to form a Swiss roll 45cm/18in long. Cut into nine slices each 5cm/2in long.
• Grease and line a round 23cm/9in spring form tin. Place the circles around the edge
• standing upright
• and one in the middle
• making sure they are not too tightly packed. Leave to prove for about 40 minutes
• or until doubled in size.
• Preheat the oven to 200C/400F/Gas 6.
• When you’re ready to bake
• brush the dough with egg wash and bake for 45 minutes
• or until golden-brown. The rolls will expand and join together.
• For the glaze
• while the rolls are cooling
• mix the icing sugar
• maple syrup and bourbon together in a bowl until smooth.
• Lift the rolls out of the tin and put on a serving plate. Drizzle the glaze over the top
• back and forth. Tear the rolls apart to separate them and serve warm.