19 March 2013

Sticky Cinnamon Scrolls

So in an evening of extreme boredom (for no apparent reason) in my attempt to avoid boredom eating (2 servings of oven baked mushroom risotto, 4 rows of Dairy Milk and a toast with creamed honey and banana later...) I went on a cooking mission. I do this often. I thought I'd share these as my housemate won't stop raving about them and has eaten half already. You have the CWA ladies of the Esk Valley to thank for this recipe (and my Grandma, who's book I've gladly inherited).

  • 250g self raising flour
  • 60g butter, soft
  • 1 egg
  • 5 tablespoons milk
  • 30g butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon (be generous...)
  • 1/2 teaspoon nutmeg
Rub butter into flour till it resembles breadcrumbs. Whisk egg and milk, then add to flour. Use hands to form firm dough. Should all stick together nicely in a ball. Roll out to make 20x25cm rectangle (about 1/2cm to 1cm thick).

Combine melted butter, sugar and spices, then spread over dough. Roll up to form a log. Cut slice about 1cm thick and lay on lined baking tray. Bake at 200C for 15 mins until just golden.

Make the glaze while scrolls are baking using 1/2 cup caster sugar, 1 teaspoon butter, 1 teaspoon vanilla and 1 teaspoon cinnamon brought to boil over medium heat. Boil for 1-2 minutes to thicken slightly. Spoon over scrolls. Don't be afraid to completely saturate them.

Return to oven again for about 5-10 minutes until moisture has evaporated leaving bottoms of scrolls sticky and tops golden brown.

Best to eat them fresh out of the oven, otherwise keep them in the fridge and warm up slightly before indulging. Most importantly, enjoy!