Categories
 40Mins Prep Time |
 35Mins Cook Time |
 Skill Level |
servings
Ingredients
- 300 grams Self-Raising Flour
- 2 tablespoons Caster Sugar
- 100 grams Butter
- 1 teaspoon Ground Cinnamon
- 2 Egg yolks
- 200 millilitres Milk plus extra for glazing
For the filling
- 1 teaspoon Ground Cinnamon
- 55 grams Light brown soft sugar
- 2 tablespoons Caster Sugar
- 1 tablespoon Butter melted
For the icing
- 60 grams Icing sugar
- 1 tablespoon Cream Cheese softened
- ½ tablespoon Butter softened
- ½ tablespoon Vanilla Essence
Cooking Instructions
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment.
- Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl.
- Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin.
- Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.