Tuesday, April 27, 2010

Cinnamon Scrolls!

I love cooking (as you can probably tell from my previous post for cookies)! So Today I am going to share with you guys one of my favourite recipes for cinnamon buns/scrolls these are so good and are great warm and with ice cream believe me once you start eating these you can not stop! Unlike other recipes the dough is a scone dough rather than a bread dough so you really get the cinnamon flavour infusing the dough.

you will need:
For the dough:
2 cups self raising flour(plus extra for flouring the surface!)
pinch salt
90grm butter chopped
2/3 cup milk

For the filling
120grams butter softened (I use margarine as you can't tell and you don't need to leave it out to soften)
4 tablespoons soft brown sugar
2 teaspoons cinnamon (3 if you like cinnamon)

For the icing
1 cup icing sugar
1 tablespoon hot water
1 teaspoon vanilla essence (optional)
Dash of maple syrup (this really makes it!)

What to do:
preheat over to 210 degrees celsius
sift flour and salt in a bowl and rub the chopped the butter into the flour with you finger tips (till about the consistency of wet sand)
make a well in the center and add most of the milk, mix lightly with a flat bladed knife to a soft. Add all the milk if needed until it forms a soft ball of dough.
knead dough on a lightly (generous) floured surface
Roll out dough to a 25 x 40cm rectangle of 5mm thickness

To Make Filling:
cream butter (or margarine), brown sugar and the cinnamon with electric beaters (or a wooden spoon) until light and fluffy
spread on the dough evenly
roll up dough on the long side and cut into 3cm pieces.
place scroll on to a greased tray cut side up. cook for 15 minutes or until golden.

Icing:
mix the icing ingredients and drizzle over the scrolls (while still in the pan).
Serve immediately while still warm.
ENJOY :)

These are best eaten on the day you make them but they can keep for a few days in an air tight container.
You can also refrigerate the scrolls uncooked until you need them cover in plastic wrap.
These are amazing warm for dessert on a winters night served with ice cream (and warm caramel sauce if you're feeling really crazy!)

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