Cinnamon Scrolls

Cinnamon Scrolls

By Stef Schwartz

300 g Self Raising Flour
90g Butter, cut into chunks
150 g milk

120 g Butter
80 g Soft brown sugar
2 tsp cinnamon, sultanas

150 g white sugar
1 tbsp boiling water
(I didn’t actually make the icing... tasted delish without)

  1. Pre-heat oven to 210C (190C gas) & Prepare a baking tray with a sheet of baking paper.
  2. Place flour and butter into mixing bowl and mix 5 sec/speed 5 until mixture resembles breadcrumbs. (You may need to do this a bit longer to get the correct consistency... maybe about 15 seconds?)
  3. With lid set to locked position, knead 40 - 60 sec/ Interval Setting (this is a TM term... I just added the butterfly attachment) adding milk gradually through the top hole until a soft dough is formed.
  4. Turn out dough onto baking paper and roll out dough into a rectangle approx. 25 x 40cm and 5mm thick.

  1. Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
  2. Spread mixture evenly over dough rectangle, sprinkle on top as many sultanas as you desire.
  3. Roll up dough from the long side and using a sharp knife, cut rolled up dough into 3cm pieces.
  4. Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown. (I had to cook for a lot longer... more like 25 minutes)
  5. Remove from oven and allow to cool while you prepare icing.

  1. Weigh sugar in mixing bowl and mill 20 sec/speed 9 into icing sugar.
  2. Add boiling water and mix 5 sec/speed 3 or until all sugar is incorporated and a smooth texture is achieved.