Worth The Wait

I have had this recipe in the Ugly Binder for nearly a year and kept avoiding it because I thought it would be tricky, time-consuming and more effort than I could cope with. Gee, was I wrong or what! These cinnamon scrolls were really easy to make, really easy to eat and were enjoyed by all who tasted them.

Cinnamon Scrolls
from Super Food Ideas, September 2006

1 quantity basic scroll dough

150g butter, softened

1/3 cup brown sugar

1 teaspoon vanilla essence

3 teaspoons ground cinnamon

1 tablespoon white sugar

Basic Scroll Dough

3 cups self-raising flour

50g butter, chilled, chopped

1 1/4 cups milk

1. Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.

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.)