Cinnamon Scrolls

What makes cinnamon scrolls one of the best desserts? It has to be its delicious middle. Straight out of the oven, it’s like a warm hug on a winter’s day. And if you’re having a bad day, a cinnamon scroll with a nice hot coffee makes everything feel right with the world again.

For the cinnamon scrolls
 2 cups self-raising flour
 pinch of salt
 90 g butter, chopped into squares
 ⅔ cup milk
For the cinnamon scrolls filling
 120 g butter, softened
 4 tbsp soft brown sugar
 2 tsp cinnamon sugar
For the cinnamon scrolls filling
 1 cup icing sugar
 1 tbsp boiling water

1

Preheat oven to 210 degrees C.

2

Sift flour and salt into a bowl, then rub chopped butter into the flour using your fingertips.

3

Make a well in the centre then add nearly all the milk.

4

Mix gently with a flat-bladed knife to make a soft dough (add the rest of the milk if necessary.)

5

Knead dough briefly on a lightly floured surface until smooth.

6

Roll dough into a 25 x 40cm rectangle that is approximately 5mm thick.

7

To make the filling; beat the butter together with brown sugar and cinnamon using electric beaters, until the mixture is light and fluffy.

8

Spread filling evenly over the dough rectangle.

9

Roll the dough up from the long side, and using a sharp knife, slice the dough into 3cm pieces.

10

Place scroll pieces on the greased tray cut-side up.

11

Cook for 12 minutes, or until golden.

12

Drizzle with icing (to make the icing, combine the icing sugar and boiling water in a small bowl and beat until smooth).