Cinnamon Scrolls

I am yet to meet a person who does not enjoy a cinnamon scroll, and these very easy to make, gooey scrolls are sure to please.

Makes 8 - 10

what you need

For the dough

2 cups of self raising flour

2 tablespoons castor sugar

50 g cold butter, cubed

1 cup of milk

50 g melted butter

1/2 cup of brown sugar

1 tablespoon ground cinnamon

Pinch of salt

For the icing

1 tablespoon instant coffee disolved in a bit of warm water

2 cups icing sugar, sifted

1 generous tablespoon sour cream

1/2 cup roughly chopped walnuts

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what to do

Preheat oven to 180° and line a tray with baking paper.

For the dough

Sift flour and pinch of salt in large bowl. Stir through sugar and them rub in the butter with your fingers. Pour in the milk and then gently bring the dough together using a knife. Don't overwork the dough, otherwise it will become tough.

Turn dough onto a floured surface and roll out into a rectangle of about 30cm by 20cm.

Combine the sugar, melted butter and cinnamon and spread evenly over the dough. Roll up like you would a swiss roll adn cut into pieces. You can cut them any size you like, but you might just have to vary your baking time. Bake for about 15 - 20 minutes, or until just starting to turn nice and brown. Remove from oven and allow to cool for a few minutes before icing.

For the icing

Simply combine all the ingredients and beat until you have a smooth consistency. Sprinkle with the nuts.

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