The boys are back to school today so a little treat for in their lunch boxes!
This recipe makes double the amount of dough so, use half and freeze the other half for another day.
To use the frozen dough, just defrost it, roll it out and continue as below.
Makes 18 scrolls.
4 teaspoons dry yeast
200g caster sugar
150mls butter, melted
1kg plain flour
30g butter, melted
2 teaspoons ground cinnamon
100g granulated sugar
100g icing sugar
3 teaspoons milk
Warm the milk till lukewarm, add the yeast and stir through followed by the caster sugar, set aside.
Measure the flour into a large bowl.
Add the melted butter to the milk mix and stir through.
Pour the milk into the flour and using a fork bring together to form a dough.
Tip onto a floured surface and knead for 5mins, return to the bowl and cover with plastic wrap. Set aside, somewhere warm, for 1 hour.
Cut in half, freeze one half, in a sealed plastic bag, for another day.
Roll the remaining half into a long rectangle, approximately 60x20cm.
Brush the butter all over the top of the dough.
Mix the sugar and cinnamon, sprinkle evenly over the top of the butter.
Roll on the long side to make a long sausage.
Cut into 5cm discs.
Place on a baking sheet lined with baking parchment, cover with a tea towel or plastic wrap loosely. Set aside for 20mins.
Preheat the oven to 200 degrees Centigrade.
Bake for 15-18mins.
While the scrolls are baking, sieve the icing sugar into a bowl, add the milk and combine to make the icing.
Once the scrolls are baked, set aside to cool and then ice.