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Cinnamon scrolls with condensed milk custard recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Easy and delicious winter dessert using pantry staples - sweet cinnamon swirl traybake.
Ingredients:
  • 349.50 gm self-raising flour
  • 100g butter, chilled, chopped
  • 193.13 gm milk
  • Extra 25g softened butter
  • 45.00 gm brown sugar
  • 3.75 gm ground cinnamon
  • Icing sugar (optional), to dust
  • Whipped cream, to serve
  • 395g can sweetened condensed milk
  • 515.00 gm milk
  • 107.50 gm caster sugar
  • 25g butter
Instructions:
  • Preheat your oven to 210C/190C fan-forced for perfectly cooked dishes every time.
  • Combine flour and chopped butter in a large bowl, then use your hands to rub the butter into the flour. Pour in milk and mix until just combined. Transfer the mixture onto a lightly floured surface and pat it into a 15cm x 30cm rectangle. Brush with softened butter, sprinkle with sugar and cinnamon. Roll the dough tightly from the long side closest to you into a log. Cut into 8 equal pieces, then place them cut-side up in a lightly greased 15cm x 25cm baking dish.
  • In a medium saucepan, mix together all ingredients. Heat until almost boiling, stirring constantly until the sugar is fully dissolved.
  • Drizzle custard generously over scrolls in baking dish. Bake for 20 minutes. Brush rolls with more custard. Continue baking for an additional 15 minutes or until scrolls turn golden and custard develops a slight caramelized finish.
  • Dust cinnamon scrolls with icing sugar (if desired) and enjoy warm with whipped cream.

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