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