Cinnamon Scrolls

 
With less than two weeks to go until my baby should arrive I’ve had a craving for cinnamon so I whipped up a batch of Cinnamon Scrolls, nice and easy when you have a bread maker! I hunted around on the net for a recipe and just adjusted things to make my own.

Ingredients
½ cup water
½ teaspoon salt
1 ½ teaspoons sugar
2 ¼ cups plain flour
1 egg
1 ½  tablespoons butter, softened
1 ¼ teaspoons yeast

Filling
3 Tbsp melted butter
¼ cup brown sugar (or slightly more to taste)
1 tablespoon cinnamon (or more to taste)
1 teaspoon white sugar

1. Place all the dry ingredients in the bread maker first and wet ingredients on top and set the machine to dough.  Allow it to mix and then rise for 30 mins in the machine.
2. Lightly dust a clean smooth surface with plain flour and roll out the dough, once rolled out dough should measure roughly about 35cm x 20cm, try to keep the dough as rectangular in shape as possible.
 
3. Brush the dough with melted butter and dust with cinnamon and sugars.


4. Roll the dough, starting from the bottom.
5. Once the dough has been rolled it should be cut into four and then four again.


6. Pieces (with smallest pieces in the middle) should be put into a pyrex dish which had been brushed with melted butter. If you have any melted butter left you can brush it over the scrolls lightly for a nice glossy finish.
 
7. Cover the pyrex dish with a clean tea towel and place somewhere warm (like the hot water cupboard) and allow the dough to rise for 30 mins.
 
8. Place in the oven at 180c for 20-30 mins (depending on your oven).


9. Remove from the dish, pulling apart scrolls and place on a cooling tray.
10. Scrolls can be served as is or if you choose you can drizzle some runny vanilla icing over them.

Enjoy! I did :-)

Pesto and Chorizo Scone Scrolls

I made these today to snack on for morning tea while I finished putting together my first attempt at a sock monkey.  I have fallen in love with Chorizo lately and pesto is always good too, so why not mix ‘em together?  The mixture makes about 8 scrolls.  To make them you will need:

2 cups self raising flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup olive oil
¾ cup milk
½ cup basil pesto
2-3 chorizo sausages

Sift flour, baking powder and salt together in a bowl.  Pour in oil and mix until crumb-like.  Quickly mix in the milk to make a stiff dough.  Lightly roll out the dough on a floured board to make a 30 x 25cm rectangle.  Spread with pesto, leaving 1cm of the dough free of pesto along one of the long edges.  Place the chorizo on the long edge closest to you and roll up the dough, from the long side, like a sponge roll.  Cut the dough into 3.5cm pieces.  Place on an oven tray cut side down.
Bake at 210˚C for 10-15 minutes or until lightly golden and cooked.  Wrap in a clean tea towel as soon as the scrolls are removed from the oven.

I think both the scrolls and my sock monkey turned out quite well :D