Ingredients
Dough
- 2 1/2 cups self raising flour
- 30g chilled butter cut into cubes
- 1 egg
- 3/4 cup milk
- 100 softened butter
- 1/2 cup of firmly packed brown sugar
- 2 teaspoons ground cinnamon
Dough
- Preheat oven to 180c.
- Rub butter cubes into sifted flour.
- Whisk egg and milk together then add most to flour mixture.
- Mix with a butter knife to a soft dough adding the remaining egg and milk if needed.
- Lightly knead dough on a floured board then roll out to a rectangle about 6mm thick.
- Spread filling over dough and roll up along the long edge.
- Slice into 2cm wide pieces.
- Arrange slices into a greased round cake tin or into a paper lined baking slide
- Bake 20-25 mins.
- Stand 5 mins before turning out onto a wire rack to cool.
Filling
1. Cream butter and brown sugar with a wooden spoon.
2. Stir in cinnamon until well combined.
One thing I learnt to NOT do, is melt the butter in the microwave, as that ruined our scrolls. The caramelisation takes place when the sugar starts browning in the oven. This gives the caramel flavour that comes with caramelisation.