- 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
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!