Ingredients

Filling

Icing

Method

1. Mix the flour, salt and sugar together in a bowl. Add the yeast and mix well with a whisk.
2. Melt the margarine, milk and water together in the microwave. Allow to cool down to lukewarm.
3. Add the liquid and the egg to the dry ingredients and mix to form a soft dough, but not sticky.
4. Knead the dough on a lightly floured surface, for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with greased plastic and allow to rest at room temperature for 10 minutes.
6. Filling: Combine the softened margarine with the cinnamon, cranberries and the grated white chocolate and fold into the margarine mixture.
7. Knock the dough down and roll out on a lightly floured surface into a 25 x 17 cm rectangle.
   Spread an even layer of the filling onto the dough.
8. Roll the dough up tightly to create a spiral roll and seal the end with your fingertips. Cut the roll into 8 equal slices.
9. Evenly space the rolls onto a lightly greased tray and cover with greased plastic.
10. Allow to rise in a warm place until double in volume, about 30 – 35 minutes.
11. Remove the greased plastic and bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
12. Icing: combine icing sugar, vanilla essence and water and mix until smooth – set aside.
13. Remove the bake from the oven and place onto a cooling rack. Drizzle icing over the top of the spirals and serve warm.