Ingredients
Please enter ingredients in the following order;
Dough
- 300 g Self Raising Flour
- 90 g Butter, cut into chunks
- 150 g Milk
Filling
- 60 g Butter
- 40 g Soft brown sugar
- 1 tsp cinnamon
Icing
- 150 g white sugar
- 1 tbsp Boiling water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 210C (190C gas)
Prepare a baking tray with a sheet of baking paper.
Place flour and butter into mixing bowl and mix 5 sec/speed 5 until mixture resembles breadcrumbs.
With lid set to
"Closed lid" locked position, knead 40 - 60 sec/
"Dough mode" Interval Setting adding milk gradually through the MC hole until a soft dough is formed.Turn out dough onto ThermoMat or baking paper and roll out dough into a rectangle approx. 25 x 40cm and 5mm thick.
Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
Spread mixture evenly over dough rectangle.
Roll up dough from the long side and using a sharp knife (use plastic if using a ThermoMat), cut rolled up dough into 3cm pieces.
Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown.
Remove from oven and allow to cool while you prepare icing.
Weigh sugar in mixing bowl and mill 20 sec/speed 9 into icing sugar.
Add boiling water and mix 5 sec/speed 3 or until all sugar is incorpated and a smooth texture is achieved.
Dough
Filling
Icing
Tip
If you don't care about the colour of the icing you can use raw sugar, the icing will just be brown instead of white.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Chanowan:I too didn't read far enough down the comments to notice this review either.
Super easy, tasty BUT as mentioned IS more a scone than the usual bread scroll which is not what I was expecting.
Fantastic easy recipe ... great comments from others about making double cinnamon butter as really does make them for moist ... and a little extra boiling water for the icing does make it drizzly.
Good for other fillings as well, vegemite and cheese, bacon and cheese etc ..
Love this recipe. So easy and quick to make. Going to try adding chopped dates to the spread next time.
ok. Just made them again. Did add the dates to the spread and added a little lemon juice to the icing. Has become a new favourite. Thanks for the recipe 😁
So easy and delicious. Even better that I don't need yeast!
My daughter makes these a lot - she always doubles the cinnamon filling to make them more moist 😋
Very simple and easy to make. They were a hit with everyone. Will definitely make again
Outstanding. Made these a couple of times including to a work lunch. They were a hit, thank you.
These are fantastic! And so simple. Thanks for sharing a fabulous recipe.
These are so yummy. The best scroll recipe I've ever come across. Hubby, the kids and I devoured them in minutes.
* I cooked them for an extra 3 minutes.
* I also added an extra tablespoon of water to the icing to make it drizzle.
These are so simple to make compared to other recipes but absolutely delicious! I don't even rinse my bowl out between each step as the flavours add to each other.
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