Vanilla Glazed Cinnamon Scrolls
- 2 cups self-raising flour
- Pinch of salt
- 90g chopped butter
- 2/3 cup milk
- 120g softened butter
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon sugar (or half cinnamon and half white sugar)
- 1 cup icing sugar
- 1 tablespoon boiling water
- 1 teaspoon of Heilala Vanilla Bean Paste
Preheat oven to 180°C.
Sift flour and salt into bowl. Rub chopped butter into the flour using your fingers.
Create a well in the middle and add most of the milk. Lightly mix to make a soft dough and add the rest of the milk if needed.
Knead dough on a lightly floured surface until smooth.
Roll out dough to a 25 x 40cm rectangle of 5mm thickness.
To make the filling beat the butter, brown sugar and cinnamon sugar with an electric beater until light and fluffy. Spread filling evenly over the dough.
Roll up the dough from the long side. Using a sharp knife, slice the dough into 3cm pieces.
Grease a muffin tin. Place scrolls into the muffin tin holes with the cut-side up. Cook for 20-30 minutes or until golden.
To make the icing combine icing sugar, Heilala Vanilla Bean Paste and boiling water in a small bowl. Beat until smooth.
Drizzle icing over scrolls.
Note: For best results avoid cooking on a baking tray as the scrolls may spread.