29 November, 2020
Cinnamon Scrolls
We’ve used rice milk in this but you can use any – even good old cows’ milk!
Ingredients
- 300g self raising flour
- 90g butter, cut into smaller chunks
- 140ml milk (rice, almond, cow’s, etc)
- 60g butter
- 30g sugar/stevia mix (or 40g sugar)
- 1 tsp cinnamon
- Sugar for dusting.
Method
Preheat the oven to 210C (or 200 Fan). Put the flour and the butter in to the thermomix bowl and whizz until it looks like breadcrumbs (around 10s at speed 5).
Measure out the milk in a jug, and then put the thermomix on the knead setting. Gradually pour the milk in as it kneads. You might need to scrape the sides down after you’ve added about 3/4 of the milk. When a soft dough has formed and is clumping together around the blade, stop adding the milk. (You might need a little more or a little less than 140 ml).
Get the dough out of the thermomix, and roll it into a sausage. On the thermomix mat or a piece of baking paper roll it out until it’s around 40cm by 25cm and around 5mm thick.
Put the butter, cinnamon and sugar into the thermomix bowl and whizz until it’s smooth – abut 20s at speed 4 should do it. It should look like a pale brown paste.
Spread the paste as evenly as you can over the dough, as close to the edges as you can. When that’s done, roll the dough up from the long side to make a sausage. Cut each ends off to make it even, and then cut the sausage up into 3cm lengths. You should get at least 8 out of the sausage. if they get a bit squashed when you cut them, reshape them into round scrolls, and then place them on a lined baking tray.
Put them in the oven for around 12 minutes until they have gone a golden brown.
Take them out of the oven and sprinkle them with caster sugar (or sugar/stevia mix).
Allow to cool, if you can wait that long.