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Cinnamon Scrolls



2 cups plain flour
1tbl caster sugar
2 tsp baking powder
½ tsp salt
1 1/4 cups thickened cream

1 tbl butter, melted
1/8 cup caster sugar and 1/8 cup brown sugar
2 tsps cinnamon

1/2 cup icing sugar
1 tbl milk

Extra caster sugar and cinnamon for dusting


Preheat the oven to 180 degrees C non fan forced, 160 degrees C fan forced.
Place flour, sugar, baking powder and salt into a large bowl. Stir in the cream until just combined. If the dough is a little dry, add a little more cream carefully.

Lightly flour a board and turn the mixture onto the board.
Knead the dough on the floured surface until only just incorporated.
Roll the dough into a large rectangle.

Combine sugars and cinnamon in a small bowl. Brush the dough rectangle with melted butter.
Sprinkle the sugar mixture evenly over the dough.


Roll the dough from the longest side to form a scroll. Cut into 10 fat slices or 16 smaller slices slices.

Place slices onto a baking tray.

Bake for 10-15 minutes or until golden (the bigger the slices, the longer the cooking time).
Place on a wire rack and dust with the additional cinnamon and sugar while still hot.
Make the icing by mixing the icing sugar and the milk in a small bowl.
Pour the icing over the scrolls.
Serve warm or room temperature, but do not refrigerate.



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