Fruity Cinnamon Roll by Silver Bird

375 gm Silver Bird Fruit Mix
200 gm butter
150 gm sugar
1 tsp salt
5 eggs
1000 gm wheat flour
90 gm yeast
480 gm liquid milk
150 gm cinnamon powder
120 gm butter (for filling)

Method:
1. Sieve flour and preweight all ingredients
2. Mix flour, butter, sugar, salt, eggs, milk, yeast and 255 gm of Silver Bird Fruit Mix using hook with low speed for 2 mins
3. Change to medium speed and mix until a dough formed. Rest the dough till double in volume
4. Punch the dough with fist to expel excessive gases
5. Scale the dough into 2 portions
6. Roll each piece of dough into 2 cm thick, rectangular shape
7. Brush with butter (filling), sprinkle cinnamon powder and 60 gm of Silver Bird Fruit Mix for each dough
8. Roll up like a swiss roll
9. Cut into 2.5 cm rolls and place roll with cut side down in a greased baking tray
10. Proof in a room temperature for about 15 mins
11. Bake at 200'C (375'F) till golden brown in colour
12. Ready to serve