Cinnamon Scroll
Ingredients & Equipment
Dough
2 & 1/2 cups self raising flour
30g chilled butter cut into cubes
1 egg
3/4 cup milk
extra flour
Filling
100g butter softened
1/2 cup of brown suger firmly packed
2 teaspoons ground cinnamon
Equipment
large mixing bowl x2
measuring equipment
butter knife
small bowl
fork
electric beaters
rolling pin
spatula
cooks knife
chopping board
glad bake
baking tray w/ no sides
Dough
2 & 1/2 cups self raising flour
30g chilled butter cut into cubes
1 egg
3/4 cup milk
extra flour
Filling
100g butter softened
1/2 cup of brown suger firmly packed
2 teaspoons ground cinnamon
Equipment
large mixing bowl x2
measuring equipment
butter knife
small bowl
fork
electric beaters
rolling pin
spatula
cooks knife
chopping board
glad bake
baking tray w/ no sides
Method
- preheat oven to 180 degrees Celsius
- rub butter cubes into sifted flour
- whisk egg and milk together then add most to flour mixture
- mix with a butter knife to a soft dough adding the remaining egg and milk if needed (NOTE: liquid required for flour mixtures can vary)
- lightly knead dough on a floured board (do not knead too much) then roll out to a rectangle about 6mm thick
- spread filling over the dough and roll up along the long edge
- slice into 2 cm wide pieces using a sharp knife
- arrange slices into a greased baking tray
- bake 20-25 minutes until ring sounds hollow when tapped
- stand for 5 minutes before turning out onto a wire rack to cook
- cream butter and brown sugar with a wooden spoon
- stir in cinnamon until well combined