I’ve been baking with yeast or sourdough for so long that I’m in danger of forgetting that there are some pretty nice pastries to be made just using good old all purpose flour!
So here’s a recipe from the vault for deliciously soft and tender scrolls, with a cinnamon sugar filling, made with plain or all purpose flour. You can knock these up in half an hour – and doesn’t that beat all that time spent proving a batch of yeast based cinnamon pastries!
Of course you can fill these with a whole lot of different toppings too – dried fruit, chocolate or chopped nuts to name a few.
2 cups plain flour
1 tablespoon caster sugar
2 teaspoons baking powder
½ tsp salt
1 1/4 cups thickened cream
1 tablespoon butter, melted
1/8 cup caster sugar and 1/8 cup brown sugar
2 teaspoons cinnamon
1/2 cup icing sugar
1 tablespoon 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 at room temperature. Will keep for a couple of days but best eaten on the day or soon thereafter!