Cinnamon Scrolls

Soft, easy and delicious cinnamon scrolls without having to wait for yeast to proof.

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 of 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

Method

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 3×4 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.

The order of things

Before you make the dough, prepare the filling.

Leave the mixture to cream in your cake mixer while you prepare the dough.

Sprinkle flour on both your hands and the bench before tipping the mixture out onto your bench. It is a wet and sticky mixture.

After a few attempts at these scrolls you will find the consistency that works best for you.

Using a rolling pin gently roll the dough into a flat rectangular shape until it is about 3-4cm high in height

Once you have rolled the dough in to a rectangle, retrieve your creamed cinnamon filling from the cake mixer.

Using a palette knife to smooth the filling mixture over the dough. Spread right to the edges.To roll the dough up tight – begin at the longest side closest to you.

Begin to fold up the edge and work your way along the length. Use floured hands to roll up the rest of the dough.

To cut twelve even pieces; cut the rolled up dough in half, and then in half again. Then cut each quarter into thirds.

Arrange the pieces in an array of 3×4 with a little space between each piece. I like to use a dish with sides to help avoid the scrolls spreading. Alternatively you could use a muffin tray to place in the twelve pieces.

Once cooked you could choose to drizzle white icing over the top in a dribbly pattern. Do not use too much as these are already quite sweet.

Some tips and tricks to consider when making these

• If you don’t have a soda stream you can easily use store bought soda water or lemonade – although I ask you consider purchasing cans that can easily be recycled, rather than plastic bottles.
• If you use lemonade then you will not need to add sugar.
• Keep a stash of UHT cream in your pantry to use for scones for when you don’t have any fresh cream.
• If you don’t have any self raising flour, then use regular flour and 1 1/2 teaspoons of baking powder for each cup of flour.