3½ cups plain flour
1 teaspoon salt
2 tablespoons raw sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
7 g sachet dry yeast
1 teaspoon bread improver (optional)
1 teaspoon olive oil
½ cup low-fat milk, at room temperature
¾ cup warm water

Cinnamon filling:
½ cup brown sugar, extra
2 teaspoons cinnamon, extra
1½ cups mixed dry fruit
4 tablespoons margarine

Combine flour, salt, sugars, yeast and bread improver in a large bowl. Make a well in the centre. Add oil, milk and water. Mix with a wooden spoon, then gather dough into a ball and turn out on a lightly floured surface. Knead for 10 minutes, or until dough is smooth, reflouring the surface, if required. Lightly spray a large bowl with oil, and place dough in bowl. Cover with a clean tea towel. Leave in a warm place for 1 hour, until much increased in size. Preheat oven to 180°C (350°F). Lightly grease two large baking trays. Knead dough again on a floured surface for 1 minute. Roll out to a rectangle (~35 x 25 cm), about 1 -cm thick. Combine filling ingredients and spread over dough, leaving a 2-cm border along one long side. Roll up dough, starting from opposite side to bare edge. Cut in 2-cm slices with a sharp knife. Arrange slices on trays, close together with 'ends' on the inside so they don't unroll. Bake for 20-25 minutes, until browned. Cool on trays.

Preparation time: 20 minutes + 1 hour standing time
Cooking time: 20-25 minutes
Makes: 18