Makes 12

• 2 tbsp butter,
• 230g strong white bread flour
• ½ tsp salt
•  7g sachet easy bake yeast
• 1 egg, beaten
• 120 ml warm milk
• 2-4 tbsp maple syrup
• ———————–
• 4 tbsp butter
• 2 tsp ground cinnamon
• 50g brown sugar
• 50g currants

1. In a large mixing bowl, mix together the flour, yeast and salt. Rub in the butter until it forms fine breadcrumbs.
2. Add the egg and milk and mix to form dough. (Can be done by hand, or in a mixer with the dough attachment.)
3. Place in a greased bowl, cover with a tea towel and put in a warm place to rise for 45 minutes until doubled in size.
4. Knead the dough lightly for a couple of minutes on a floured surface, then, roll out to form a rectangle measuring about 12 by 9 inches/30 by 23 cm.
5. Heat the oven to 180C.
6. Make the filling by beating together the butter, brown sugar and cinnamon until smooth and spread it over the rectangle up to the edges. Sprinkle over the currants.
7. Carefully, roll up the dough starting at the longer edge to form a Swiss roll shape. Cut into 12 slices and lay them in a greased square tin. Cover and leave to stand for 30 minutes to rise.
8. Bake for 20 minutes until well risen and golden. Drizzle with maple syrup.

These can be either served warm or cooled and put in an airtight tin.

Great reheated in the microwave.