Ingredients
for the dough:
- 2 cups (300g) self raising flour
- 90g butter, cubed & chilled
- 1/2 tsp salt
- 2/3 cup milk (170g)
- 60g butter softened
- 1 1/2 tbsp cinnamon
- 1/3 cup caster sugar
- 1 cup icing sugar
- 2 tbsp boiling water
- 1/2 tsp vanilla extract
Method
Prep 30 min > Cook 20 min > Makes: about 12
- Preheat oven to 210C & grease deep baking tray (rectangle or round).
- Put the flour and salt together into a large bowl. Add in the butter and begin to 'rub' in the butter until the mixture looks like bread crumbs.
- Slowly add the milk and use a butter knife to combine.Turn out the dough, onto a floured surface, and knead until it forms a smooth ball.
- Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
- Spread the softened butter over the dough.
- Combine the cinnamon and sugar in a small bowl and sprinkle generously over the top of the butter.
- Starting at the long side carefully roll the dough to make a long log.
- Cut into slices about 12 (The thicker the slice the thicker the cinnamon bun).
- Place on a baking tray, making sure you leave enough room to rise.
- Bake in oven for 20 minutes or until golden brown on top and cooked through.
- Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!
Had a blast making these via a zoom class with Tennielle during the Corona Pandemic. she got the recipe from: https://createbakemake.com/easy-yeast-free-cinnamon-scrolls/
Super easy, quick and yummy!