Cinnamon Scrolls Recipe

I love the smell of cinnamon that just came out from the oven. And it never failed to seduce me to get one of them. And one of my favorite places to have some cinnamon will be at Ikea. Believe it or not? Every time I line up for check out; I couldn’t stop wanting the cinnamon bun and I told myself all the time. Not this time!! Not on diet or whatsoever. I just hate it when my little devil asking for it and not eating later on. Wasting of mullah!

So today, I’m going to share with you cinnamon scroll. A little different from the bun but the same technics. Why? Because I never try making bun before and don’t want to waste my time on something I’m not familiar with. And of course, I will try making some bun in the future when time allows me.

If you like scones; then you will definitely like this one because it’s about the same texture. My hubby not a big fan of it! Sometimes, I do wish I’m surrounding with siblings or close friends than I can enjoy with. When you’re living in a big city that require driving all the time; is making hard for everyone to build a close friendship because everyone is so busy with his or her own little life. Maybe that’s how it supposes to be when we getting older and I’m still glad I have couple good friends that I can share them with.  

Anyways, here is the recipe:

Ingredients:

250g (9oz/2cups) self-raising flour

pinch of salt

90g (3 ¼ oz) unsalted butter, chopped

170 ml (5 ½ fl oz/ 2/3 cup) milk

Filling

60g (2 ¼ oz) unsalted butter, softened

2 tablespoons soft brown sugar

1 teaspoon ground cinnamon

Icing

60g (2 ¼ oz/ ½ cup) Icing (confectioners) sugar, sifted

2 teaspoons boiling water

Method

1.     Preheat the over to 210C (415F/Gas 6-7). Lightly grease a baking tray. Sift the flour and salt into a mixing bowl. Using fingertips, rub the butter into the flour. Make a well in the center and add almost all the milk. Mix lightly, with a flat-bladed knife, until soft dough forms, adding more liquid if necessary. Knead the dough briefly on a lightly floured surface until smooth. Roll out to a 40x25 cm (16x10 inch) rectangle of 5mm (1/4 inch) thickness.

2.     To make the filling, place all the ingredients in a mixing bowl. Using electric beaters, beat until light and fluffy. Spread the filling evenly over the dough rectangle and roll up from the long side. Using a sharp knife, slice the dough into twelve 3cm (1 ¼ inch) pieces. Place the dough pieces close together, cut side up, on the prepared tray. Bake for 12 minutes, or until golden brown. Remove from the oven and leave to cool slightly. Drizzle the icing (see step 3) over the top.

 

3.     To make the icing (frosting), combine the icing sugar and boiling water in a small mixing bowl. Beat the mixture until smooth and well combined.