Sunday, July 10, 2011

Cinnamon Scrolls

I took these Cinnamon Scrolls to a brunch this weekend and they were a huge hit.  They're easier than a lot of other recipes, because they use SR flour instead of yeast.  You can use whatever nuts you like - I used peanuts in mine.  Best eaten fresh out of the oven!


  • 2 1/4 cups self-raising flour
  • 1 tablespoon caster sugar
  • 130g butter, chilled, chopped (to use in 3 parts)
  • 2/3 cup milk
  • 1 egg
  • 2/3 cup finely chopped walnuts
  • 1/3 cup slivered almonds
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoon golden syrup

Preheat oven to 200 degrees Celcius (or 180 fan-forced).  Line a large slice pan or baking tray with baking paper.

Combine flour and caster sugar in a bowl.  Rub in 50 rams of butter.  Combine egg and milk then stir into flour mixture.  Turn onto a lightly floured surface and knead for a minute or until smooth.

Roll out dough to a rectangle about 30cm by 40cm.  Sprinkle with nuts, then top with brown sugar and cinnamon.  Dot with 50 grams of butter.  Roll up dough tightly from one long side.  Trim ends off then cut roll into 12 slices.  Lay slices down in pan.  Bake for about 20 minutes, but keep an eye on them so they don't overcook.

Melt the last 30 grams of butter with the golden syrup for 40 seconds in the microwave.  Brush over hot scrolls when they're out of the oven.  Delicious!

1 comment:

Anonymous said...


I have made sticky buns/cinnamon rolls, and the yeast is Definitely better!.

Yeast ones are much more fluffy and lighter then the SR ones! But the do take a little time (90 percent of which are simply proving!)

Try them and you'll be impressed