cinnamon scroll

These little treats are a great alternative to cupcakes or muffins as an afternoon tea snack are they are fun and easy to throw together. In around 30 mins you can fill your kitchen with the most delicious smell. Give them a go and feed the troops after a hard morning gardening or chores.

2 cups self raising flour
pinch of salt
90g butter, chopped
2/3 cup of milk

the filling:
120g  softened butter
4 tblspn soft brown sugar
2 tsp cinnamon

the icing:
1 cup of icing sugar
1 tblspn boiling water

Turn your oven onto 210 degrees celcius.
Sift the flour and salt into a large mixing bowl and rub in chopped butter with the tips of your fingertips until crumbly (I love this part!).

Make a well in the middle and tip in nearly all of your milk, mix lightly with a flat bladed knife until you get a soft dough. Only add the rest of the milk if you need to.

Turn your dough onto a lightly floured bench and knead briefly. Roll out into a square around 25cm x 40cm.

Get your filling ready by beating the butter, brown sugar and cinnamon until it's light and fluffy and then spread onto your square of dough.

Roll it up from the long side and then slice into 3cm pieces and lay these out on a greased tray with the cut side up. Pop them in the oven for aorund 12 mins.

Mix your icing sugar and boiling water together then drizzle over the buns. Done. Eat immediately for warm comfort. Delicious!

We have had a really productive long weekend and have managed to tick off all our spring cleaning jobs. Oh domesticity! Roll on long evenings sitting in the garden, barbeques and reading in the sun.