I was looking through some magazines and books looking at different ideas to cook and decided to try cinnamon scrolls. The receipe was relatively straight forward, no egg, quick to make and the best bit - tasted DELICIOUS!
When I pulled open the oven door, I was so delighted at the sight and smell... they looked just like the picture, success. The kids immediately had two each (and so did I) The middle part was extremely close to the texture and taste of a doughnut. Something my kids haven't got to taste except for the ones I tried to make that took 4 hours and did not come close!!!
Not great for the diabetics or waistline watchers! but not soooo bad sometimes. Though I did make a second batch the next day as they disappeared quickly. The second batch however, I left off the icing part and they were just as delicious.
Cinnamon Scrolls
Dough
2 cups self raising flour
pinch salt
90g butter chopped
2/3 cups milk
Filling
120g butter softened
4 tablespoons brown sugar
2 teaspoons cinnamon sugar
Icing
1 cup icing sugar
1 tablespoon boiling water
1. preheat oven to 210 degrees C
2. sift flour and salt into a bowl. Rub chopped butter into flour till it resembles bread crumbs.
3. make a well in middle and add milk and mix with a flat bladed knife till it comes together as a dough. On a floured surface gently knead briefly until smooth and roll out dough to a rectangle about 25 x 40cm.
4. make the filling - beat butter, brown sugar and cinnamon sugar together until light and fluffy. then spread it evenly over dough
5. roll up the dough, rolling from the long side to make a long log. then slice into pieces and place onto a baking tray and cook in oven for 12 minutes, until golden.
6. to make icing - mix icing sugar and boiling water to make smooth runny icing and drizzle over top of scrolls. I found it best to wait about 5 mins before drizzling.
A sweet treat.
