Cinnamon scrolls usually expand into soft fluffy rolls that you pull apart when baked close together, but this is a different take. This recipe bakes them further apart on the tray so that they don’t puff up but develop a crunchy crust all the way around. They are best served warm on the day of making, so you’ll have to invite some friends around!
- Recipe by Christie Connelly
- Serves 12
- Prep Time 15 minutes
- Cooking Time 20 minutes
- 2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 90g butter, chilled and diced
- 2/3 cup Vitasoy Soy and Almond milk + extra for brushing
- 1/3 cup raw sugar
- 2 teaspoons ground cinnamon
- Heat the oven to 200C. Sift the flour, baking powder and salt. Add the butter and rub with your fingertips until the mixture resembles breadcrumbs.
- Slowly add the Vitasoy Soy & Almond milk and use a butter knife to mix until the dough starts to come together. Remove to a floured bench and knead into a soft ball.
- Place a large sheet of non stick paper on the bench, about 35cm x 45cm, and roll out the dough almost to the edges so you have a 30cm x 40cm rectangle.
- Mix together the sugar and cinnamon into a small bowl. Sprinkle most of it over the dough, leaving about 2 tablespoons in the bowl.
- Roll the dough up from one long side, brush the edge with milk and seal. Slice into 12 pieces about 2cm thick. Place the non stick paper onto a baking tray and arrange the scrolls well apart. Brush the tops with milk and sprinkle with the sugar mixture. Bake for 20 minutes until golden and crunchy. Best eaten warm on the day of baking.