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.
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
5 Method Steps
Step 1Preheat oven to 210C/190C fan-forced.
Step 2Place 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 3Make Condensed Milk Custard. Combine all ingredients in a medium saucepan. Bring almost to the boil, stirring, until sugar dissolves.
Step 4Pour 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 5Sprinkle cinnamon scrolls with icing sugar, if using, and serve warm with whipped cream.
All quantities above are averages