It has been quite awhile since I last baked Caramel & Cinnamon Scroll, somehow today I just crave for it. I will have to bake it to satisfy my crave. I do have a recipe from Countdown Magazine, however I decided to search the internet for a new recipe of Cinnamon Scrolls.
www.allrecipes.com.au has the recipe I wanted, it is simple and I have all the ingredients at home needed in this recipe. This recipe does not called for the use of yeast, as such it shorten the whole proccess. The preparation proccess is about 30mins and baking time 15mins, in less than an hour the Cinnamon Scrolls are ready.
Receipe adapted from allrecipes.com.au
Serves: 6
Ingredients:
2 Cups self-raising flour
Pinch salt
90g Butter, chopped
2/3 Cup milk
For the filling
120g Butter, softened
4 Tablespoons soft brown sugar
2 Teaspoons Ground Cinnamon
1.Preheat oven to 210 degrees Celsius.
2.Sift flour and salt into bowl, then rub chopped butter into flour using your finger tips
3.Make a well in the centre and add almost all the milk. Mix lightly with a flat-bladed knife, to a soft dough (add the rest of the milk if necessary)
4.Knead dough briefly on a lightly floured surface until smooth.
5.Roll out dough to a 25 x 40cm rectangle of 5mm thickness.
6.To make the filling; beat the butter with brown sugar and cinnamon with electric beaters until light and fluffy. Spread evenly over the dough rectangle .
7.Roll up dough from the long side and using a sharp knife, slice the dough into 3cm pieces.
8.Place scroll pieces on to the greased tray cut-side up. Cook for 12 minutes or until golden.
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