Cinnamon Scrolls

Pastry :
- 2 Cups self-raising flour
- Pinch of salt
- 90 g unsalted butter, chopped
- 170 ml milk

Filling :
- 60 g unsalted butter, softened
- 2 tbls brown sugar
- 1 tsp ground cinnamon

Icing :
- 60 g sifted icing sugar
- 2 tsp boiling water

1. Preheat oven to 210C. Lightly grease baking tray. Sift the flour and salt into mixing bowl. Using fingertips, rub the butter into the flour. Make well in the center and add the milk. Mix lightly with a flat-bladed knife, until soft dough forms, using more liquid if necessary. Knead the dough briefly on lightly floured surface until smooth. Rool out to rectangle of 5mm thickness.

2. To make the filling, place all the ingredients into mixing bowl. Using electric beaters, beat until light and fluffy. Spread the filling evenly over the dough and roll up from the long side. Slice the dough into twelve 3cm pieces . Place the pieces, cut side up, on the prepared tray. Bake for 12 mins, or until golden brown. Remove from oven and let it cool. Drizzle the icing over the top (step3).

3. To make the icing, combine the icing sugar and boiling water until smooth and well combined.