Friday, 17 April 2015

Easy like Sunday morning.

Maybe it's just me, but a warm, baked breakfast is pretty much the best thing ever.  I do love to head out to a sweet little cafe for weekend breakfast, but when you can have these lovelies baked and ready to eat in less time then it would take you to get ready and get in the car, why would you?  The gorgeously sweet cinnamon scrolls went down a treat with my morning English Breakfast and were a lovely treat for my beautiful family. Weekend perfection.

Sweetest Cinnamon Scrolls

Scroll Dough
2 cups plain flour, sifted
2 tsp caster sugar
2 tsp baking powder, sifted
1 1/4 cups thickened cream

30g unsalted butter, melted
 2 tbsp brown sugar
2 tsp ground cinnamon

1/2 cup icing sugar, sifted
1 tbsp milk

Preheat your oven to 180 degrees celsius.  To make the dough, combine all your dry ingredients before mixing in the cream.  Knead the dough until nice and smooth before rolling it out into a large rectangle (about 3-4 cm thick) on a floured bench or silicone mat.  Use a pastry brush to distribute the melted butter over the rectangle of dough.  Combine the brown sugar and cinnamon and then sprinkle evenly over the top of the melted butter.  Leave a 1 centimetre edge free of cinnamon sugar on the long edge of the rectangle.  Roll from the other long edge of the dough to make a log.  Cut the log into 8 scrolls and place, swirl up, on a lined baking tray.  Give each scroll a little 'squish' to flatten them slightly.  Bake for 20 minutes or until just beginning to brown.  While scrolls are beginning to cool, make your icing by combining the icing sugar and milk.  Drizzle around a tablespoon of icing as artistically as you like over the top of each scroll.  Don't wait for these to cool before you tuck in!

F. x


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