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.

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

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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