Easy Eating

Cinnamon Scrolls


Scroll Mix:
2 cups self-raising flour
Pinch salt
90gm butter - melted
2/3 cup milk
Sift flour and salt into a bowl,
make a well and add milk then
melted butter.
Mix thoroughly to form a soft
dough, knead dough until glossy,
on a floured surface, roll dough
out to form a rectangle about
5mm thick.

Filling Mix :
60gm butter (very soft, slightly melted)
2 tablespoons of soft brown sugar
1 teaspoon cinnamon
Mix until well combined.
Spread filling evenly over dough and roll up the dough to make a
cylinder. Wrap in gladwrap and place in fridge on a tray for at least 3
- 4 hours - overnight preferred!
Preheat oven to 210c
Remove roll from fridge and remove wrap. With a sharp knife slice the
roll into 3cm slices and place close together on greased tray. Cook for
12 - 15 mins until golden, remove from oven to cool slightly.

Icing Mix:
1 cup pure icing sugar sifted (not icing mix)
1/2 teaspoon vanilla extract
1 - 2 tablespoons boiling water
Add vanilla and 1 tablespoon of boiling water to icing sugar and mix
thoroughly, mix should be consistency of cream.
Drizzle over scrolls while hot and then again 5 – 10 mins later.
(Best eaten on day, although rumours have it that they are real good
day after when zapped in the microwave)

Stay Connected

Update your news preferences and get the latest news delivered to your inbox.

Screenworks gets funding to go national

Screenworks General Manager Ken Crouch.

Evolution program has received funding from Screen Australia

Harry James Angus' struggle with glory

NEW PROJECT: Harry James Angus took inspiration from classic texts.

The Mullum resident is about to release a new album

Local Partners