These are probably ridiculously bad for you. I try not to think about it. They are so incredibly yummy. I make them ‘better’ by not pouring a sugar syrup over them, and I follow the theory that the cinnamon is good for you, so that cancels out the sugar ;). I have successfully made these with Rapadura too, which takes some of the ‘bad’ out of it.
The best part of this recipe is the fact that it takes around 20 minutes from putting the flour in the bowl to eating a cinnamon scroll.
Cinnamon Scrolls
Prep time
Cook time
Total time
This is a Thermomix® recipe, but you can adjust it to any food processor. You can also make a runny icing sugar to pour over each scroll, but we find that too sweet, and choose not to.
Author: Luschka
Recipe type: Desert, Sweet
Cuisine: Breakfast
Ingredients
- Dough
- 300 g Self Raising Flour
- 90 g Butter , cut into chunks
- 150 g milk
- Filling
- 60 g Butter
- 40 g Soft brown sugar
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 210C (190C gas)
- Prepare a baking tray with a sheet of baking paper.
- Place flour and butter into mixing bowl and mix 5 sec/speed 5.
- With lid set to locked position, knead 40 - 60 sec/ Interval setting.
- Add milk gradually until a soft dough is formed.
- Turn out dough onto lightly floured baking paper and roll out dough into a rectangle
- Filling
- Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
- Spread mixture evenly over dough rectangle.
- Roll up dough from the long side and using a sharp knife cut rolled up dough into 3cm pieces. (sometimes we make it smaller for bite sized/toddler sized rolls)
- Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown.
- Remove from oven and allow to cool and enjoy.