Cinnamon scrolls with condensed milk custard


Recipe may contain gluten, milk, sesame, wheat and lactose.

This sweet cinnamon scroll traybake is a simple winter dessert and makes the most of on-hand ingredients from your pantry.

12 Ingredients

  • 2 1/3 cups self-raising flour

  • 100g butter, chilled, chopped

  • 3/4 cup milk

  • Extra 25g softened butter

  • 1/4 cup brown sugar

  • 1 1/2 tsp ground cinnamon

  • Icing sugar (optional), to dust

  • Whipped cream, to serve
  • Condensed Milk Custard

  • 395g can sweetened condensed milk

  • 2 cups milk

  • 1/2 cup caster sugar

  • 25g butter

5 Method Steps

  • Step 1

    Preheat oven to 210C/190C fan-forced.

  • Step 2

    Place flour and chopped butter in a large bowl. Using hands, rub butter into flour. Add milk. Mix until just combined. Turn onto a lightly floured bench. Pat into a 15cm x 30cm rectangle. Brush with softened butter. Sprinkle with sugar and cinnamon. Starting at long side closest to you, roll dough into a tight log. Cut crossways into 8 equal pieces. Lay scrolls, cut-side up, in a lightly greased 15cm x 25cm baking dish.

  • Step 3

    Make Condensed Milk Custard. Combine all ingredients in a medium saucepan. Bring almost to the boil, stirring, until sugar dissolves.

  • Step 4

    Pour custard over scrolls in baking dish. Bake for 20 minutes. Baste rolls with custard. Bake for a further 15 minutes or until scrolls are golden and custard has slightly caramelised

  • Step 5

    Sprinkle cinnamon scrolls with icing sugar, if using, and serve warm with whipped cream.

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Nutritional Information

Per serving

  • 641

  • 2682 kj

  • 30.6g

  • 20.2g

  • 1.8g

  • 11.6g

  • 508mg

  • 79.2g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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