Mix all the roll ingredients together at low speed for 2 minutes and then at high speed for 6 minutes. Dough temperature should be 28°C.

Allow the dough to rest for 20 minutes, once you have covered it with a plastic sheet.

Use a rolling pin to stretch the dough onto a 1 cm sheet.

Use a brush to coat the dough with melted Margarine Princess and sprinkle with sugar and cinnamon.

Roll dough to form a log and cut it into 4 cm pieces.

Place on a baking tray and proof for 40-60 minutes.

Bake in a preheated oven at 200°C for 10-12 minutes.

Top the cinnamon rolls with syrup and finish by covering with Eldorado.