Cinnamon Scrolls

The perfect way to describe these cinnamon scrolls are soft and doughy bites of sweet and spice that go so well with a hot cup of chai or a mug of hot chocolate. With winter looming, why not heat things up in the kitchen by making these scrolls as a way to beat the cold, but also to have your home (and street) smelling much like a gingerbread house!

  1. Heat oven to 180C/fan forced.
  2. Grease a 20cm cake tin and line the bottom with baking paper.
  3. Melt 100g butter.
  4. For the filling mix together: 1 tsp ground cinnamon, 55g light brown soft sugar, 2tbps caster sugar, 1 tbsp melted butter. Set aside
  5. Mix 300g self-raising flour, 2 tbsp caster sugar and 1tsp cinnamon together with a pinch of salt in a bowl.
  6. Whisk together the cooled melted butter, 2 egg yolks and 200ml milk
  7. Add to the dry ingredients to make a soft dough.
  8. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
  9. Spread the filling ingredients evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log.
  10. Using a sharp knife, cut the dough into 8 even-sized slices and place on the prepared tin.
  11. Brush gently with extra milk and bake for 30-35 minutes.

Cinnamon Scrolls