These are the most delicious cinnamon scrolls! I first tasted one of these when my James baked a batch for his school cooking class. They were so incredibly good that he offered to make another lot with his little cousin the very next day - hence why there are two pairs of hands in the step photograph below! We've since had a 'bake off' at home where James and my husband made a batch each and I was blind folded and had to do a taste test to determine the winner. James won the bake off by the way :)
The scrolls are quite filling and lovely to have with a nice cup of coffee or tea while you snuggle with a good magazine or book. I'm going to bake us a batch of them next time we have a day trip out and about too.
Here are the ingredients that you'll need for the main mixture:
90 grams butter
2 cups self raising flour
pinch salt
2/3 cup milk
For the filling:
120 grams butter
4 tablespoons brown sugar
2 teaspoons cinnamon
For the icing:
1 cup icing sugar
1 tablespoon boiling water - possibly a little drop more if needed
Preheat the oven to 200 degrees.
Combine the self raising flour and butter in a mixing bowl. Rub the butter into the flour with your hands until the mixture is nice and smooth with no big lumps. Add a pinch of salt and also the milk. Mix with a spoon or spatula until a ball of dough is formed.
Pop a little flour on a cutting board (to prevent the dough sticking) and knead the dough a little bit - for a minute or so. Then, roll out into a nice sized rectangle - about 25cm X 40cm on the cutting board.
Now, we'll mix up the filling. Combine the butter, brown sugar and cinnamon in a bowl. Mix this really well with a small spoon or use clean hands to combine if you prefer. Spread out the paste over the top of the base and then roll up the scroll lengthways.
Slice the scroll into about 15 pieces and place these on a baking tray. Pop in the oven for around 15 minutes. They should be a nice golden brown colour when you remove them.
Now, combine the icing sugar and boiling water and drizzle over the scrolls - we do our drizzling while the scroll is still slightly warm. Work fast before the icing sets and also ensure that the icing isn't too sloppy :)
Let cool and enjoy :)
Mel x
