Cinnamon Scrolls
This is an easy 'no yeast' cinnamon scroll recipe. Perfect for whipping up for a quick delicious smoko.
Equipment
- Mixing Bowl
- Cake mixer or hand mixer
- Butter knife
- Measuring cups
- Measuring spoons
- Rolling Pin
- Baking dish (with sides)
- Palette knife
Ingredients
Dough
- 3½ cups Self Raising Flour If you have no SR flour - use 1 ½ tsp of baking powder per cup of flour
- 1 cup Cream
- 1 cup Soda Water You can use lemonade too
- ½ cup Castor Sugar Optional
Filling
- 120 grams Softened Butter
- 4 Tbsp Brown Sugar
- 2 tsp Cinnamon
Icing
- 1 cup Icing Sugar
- 1 tbsp Boiling Water Use one at a time to mix to the consistency that will dribble smoothly over the scrolls
Instructions
Dough
- Combine the dough ingredients in a large mixing bowl.
- Gently mix with a knife and turn out onto a floured surface.
- Form a soft ball, and roll out gently. Make sure your surface is well floured.
Filling
- Cream the filling ingredients
- Spread the cinnamon mixture over the dough and roll it up tight.
- Cut the uneven ends off of each end.
- Cut in half, and then into quarters. Cut each quarter in to thirds. You will now have twelve even pieces.
- Pop the pieces into your lined baking dish with sides (this helps avoid spreading). Arrange in a 3x4 array.
- Cook for 20 mins at 200 degrees
Icing
- All the scrolls time to cool.
- Place the icing sugar into a small bowl.
- Use one tablespoon of boiling hot water at a time to make a smooth pouring consistency.
- Drizzle the icing over the dish of scrolls using a sweeping motion as you move your hand back and forth across the dish.