from Super Food Ideas, September 2006
2. Make basic scroll dough: sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs. Make a well in the centre. Add milk. Using a knife, mix together to form a soft dough.
3. Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you.
4. Beat 125g butter, brown sugar , vanilla and two teaspoons cinnamon until pale and creamy. Spread over dough, leaving a 2cm border along short end furthest from you.
5. Starting from the short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim end then cut rolls into 9 even slices (use a light sawing motion so you don't squish it!). Lay scrolls flat in 3 rows on prepared tray, allowing a 2 cm space between each. Bake for 25 minutes, or until light golden. Stand for 5 minutes on tray.
6. Heat remaining 25g butter in a heatproof, microwave -safe bowl. Stir in white sugar and remaining cinnamon. Brush over scrolls. (I kind of messed this up a bit and threw all the butter into the spread mix and didn't feel that it needed any more! I just sprinkled some white sugar on the scrolls as soon as they came out of the oven and it stuck very nicely.)