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Choc-hazelnut cinnamon scrolls
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in irresistible choc-hazelnut cinnamon scrolls, topped with hazelnut spread and a luxurious chocolate drizzle.
Ingredients:
  • 300g self-raising flour
  • 20.00 gm caster sugar
  • 2.50 gm ground cinnamon
  • 60g butter, chopped
  • 160ml milk
  • 1 free range egg
  • 165g hazelnuts
  • 70g hazelnuts
  • 100g bakers' choice milk choc melts, melted
Instructions:
  • 1. Preheat the oven to 200C. 2. Grease an 18cm x 28cm slice pan with melted butter. 3. In a large bowl, mix White Wings self-raising flour, sugar, and cinnamon. 4. Rub in the chopped butter until the mixture resembles breadcrumbs. 5. In a jug, whisk together the milk and egg until well combined. 6. Pour the milk mixture into the flour mixture and stir with a wooden spoon until a sticky dough forms. 7. Gently knead the dough on a lightly floured surface until smooth.
  • Roll out the dough into a 30cm x 40cm rectangle on a piece of baking paper. Spread hazelnut spread evenly, leaving a 1cm border. Sprinkle with hazelnuts. Roll the dough tightly into a log, starting from one long side. Cut the log into 12 pieces using a large serrated knife. Arrange the pieces cut-side up in the prepared pan. Bake for 25 mins or until golden brown. Allow to cool for 15 mins before serving.
  • Transfer the melted chocolate into a sealable plastic bag. Snip off a small corner and drizzle the scrolls with the chocolate before serving.

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