Cinnamon Scrolls are easy to prepare and are best to eat straight from the oven when there piping hot and dripping in icing, Mmm….
In high school, I had to catch a train and two buses to my school on the other side of the river in Perth. I always had a 40 minutes wait at the main bus station and they had this amazing tiny little bakery amongst the hussle and bussle that had the most amazing Cinnamon Scrolls. I’d always blow my $2 emergency money on a piping hot ‘straight from the oven’ scroll with delicious pink icing that dripped off the side…. Ohhh the memories….
(Cream butter and sugar, then add cinnamon)
Sift flour and salt, rub butter into flour until all combined then add milk and cut the mixture together with a knife. Place dough onto a lightly floured surface and knead until combined. Roll dough into a rectangle roughly 30 x 30 cms and about ½ cm thick. Spread the filling over the entire surface of the dough, roll up the dough and cut it into 2.5 cm pieces. Place pieces onto a greased tray (I like to use baking paper) allowing enough room for them to double in size.
Bake for 12 -14 minutes or until golden brown on 200. Drizzle with glaze/icing and try not to eat them all at once!
Recipe by Stevie Catchlove