I love cinnamon anything, especially buttery bread that is nice and sweet. Fresh soft pretzels also float my boat. I first had one of those in a mall just outside of Seattle and even though I had not long had lunch, managed to squeeze it in. It was so good that it was worth the belly ache.
Between customers I was browsing the Australian Taste site and came across a recipe for a giant cinnamon scroll. I immediately emailed it to myself and told the team to expect to try it in the morning. It is a simple recipe and the result does not look wonderfully beautiful but tastes fantastic. I have made a second one this afternoon with a couple of tweaks to the recipe. We will be eating this afternoons baby for breakfast tomorrow, Good Friday.
The original recipe can be found here-Giant Cinnamon Scroll Before I go any further, this isn’t a recipe to be scared of. A scroll is never going to be a thing of beauty. Don’t worry about rolling a perfect square, work your vaguely rectangle shape out and use the shorter bits first for the centre, aren’t I clever? Try adding different fillings and get back to me on the success of those!
Really big Cinnamon Scroll- Muffinmum.com
60g butter cold and cubed
2 1/2c self raising flour
3/4 milk 1 tsp vanilla essence
80g butter so it is spreadable
1 1/2 tablespoons cinnamon
1/2 c icing sugar
Boiling water-enough to make a thick icing
Heat oven to 180C
Greased 20cm loose bottomed tin, lined on base.
In a food proccessor pulse the flour and butter until it looks like crumbs (or do it the old fashioned rubbing way in a bowl, as you would for scones).
Add the milk with the food processor running until a ball forms, let the ball go around a few times to give it a bit of a knead (or stir milk in with a knife and knead by hand until it is soft and springy).
Lay a piece of baking paper on your work surface and lightly flour, roll a rectangle with the dough. About 5mm is a good thickness.
Whip the filling ingredients together (fork is fine) and spread over the dough, go right to the edges.
Cut the dough on the horizontal into strips about 5-6cm wide, not too tight.
With the first 2-3 strips lay the roll you have started and use that, this gets the coil going nicely, place this started coil in your tin. Continue adding strips, making sure they are not to tight, until you have used all the dough. Don’t worry if it doesn’t fill the tin to the edges.
Place in oven, after about 10 minutes check on your coil, I have gently pressed my scroll with a fish slice to squeeze it out a bit more. This work best when it has a bit of baking time.
Cook until brown and cool in the tin.
Once cool sieve the icing sugar and mix to a thick icing with boiling water, spoon this in random lines across your scroll.
It can be stored over night in an air tight container.