Cinnamon Maple Scrolls
Ingredients:
3 cups SR flour
600ml cream
1 cup brown sugar
2 teaspoons mixed spice
2 tbsp butter, melted
1/4 cup brown sugar, extra
2 cups icing sugar
3 tbsp maple syrup
2 tsp butter
Method:
Pre-heat oven to 200 degrees Celsius.
Mix the flour and cream together to make a dough. Knead lightly on a floured board. Roll out to a rectangle approximately 10mm thick.
Mix the brown sugar and mixed spice together. Spread over the dough, going right to the edges.
Grease a 20cm square or round cake tin or casserole dish.
Roll the dough up lengthwise to form a sausage. Press the ends together to seal.
Slice into 2cm slices. Place each slice cut side down in the pan so they are just touching (this will help them to rise evenly).
Brush the tops with melted butter. Sprinkle with the extra brown sugar.
Bake for 25 - 30 minutes until the scrolls are risen, golden brown and cooked through.
While the scrolls are baking make the frosting. Mix the icing sugar and butter together until creamed. Add the maple syrup and mix well. The icing should be the consistency of custard.
When the scrolls are cooked, remove from the oven. Pour the icing over, spreading it with a spatula to make sure it covers all the scrolls. It will melt from the heat of the scrolls and fill all the gaps. Cool on the tray.
Once cool gently tear the scrolls apart and enjoy!
3 cups SR flour
600ml cream
1 cup brown sugar
2 teaspoons mixed spice
2 tbsp butter, melted
1/4 cup brown sugar, extra
2 cups icing sugar
3 tbsp maple syrup
2 tsp butter
Method:
Pre-heat oven to 200 degrees Celsius.
Mix the flour and cream together to make a dough. Knead lightly on a floured board. Roll out to a rectangle approximately 10mm thick.
Mix the brown sugar and mixed spice together. Spread over the dough, going right to the edges.
Grease a 20cm square or round cake tin or casserole dish.
Roll the dough up lengthwise to form a sausage. Press the ends together to seal.
Slice into 2cm slices. Place each slice cut side down in the pan so they are just touching (this will help them to rise evenly).
Brush the tops with melted butter. Sprinkle with the extra brown sugar.
Bake for 25 - 30 minutes until the scrolls are risen, golden brown and cooked through.
While the scrolls are baking make the frosting. Mix the icing sugar and butter together until creamed. Add the maple syrup and mix well. The icing should be the consistency of custard.
When the scrolls are cooked, remove from the oven. Pour the icing over, spreading it with a spatula to make sure it covers all the scrolls. It will melt from the heat of the scrolls and fill all the gaps. Cool on the tray.
Once cool gently tear the scrolls apart and enjoy!
Scrolls, Scrolls & More Scrolls Part 1
And part 2, after the Internet was restored!
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