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Giant cinnamon scroll
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Irresistible giant cinnamon scroll guaranteed to make everyone happy.
Ingredients:
  • 375.00 gm self-raising flour
  • 60g chilled butter, chopped
  • 193.13 gm milk, plus extra if needed (see method)
  • 100g butter, at room temperature
  • 74.25 gm sugar
  • 15.00 gm MasterFoods® Cinnamon Ground
  • 49.50 gm pure icing sugar, sifted
  • 2 drops red food colouring
  • 7.50 gm boiling water
Instructions:
  • Preheat the oven to 200C/180C fan forced. Prepare a 20cm cake pan by greasing and lining the base and sides with non-stick baking paper.
  • Sift flour into a large bowl. Use your fingertips to rub the butter into the flour until it forms fine crumbs. Create a well in the center of the mixture, then pour in the milk. Mix everything together using a flat-bladed knife until evenly moistened, adding more milk if necessary. Lightly bring the dough together with your hands and transfer it to a clean surface. Knead the dough very gently and briefly until it's just smooth. Be careful not to over-knead.
  • Place dough on a large non-stick baking paper and roll it out to a 23cm x 30cm rectangle. Spread butter all over the dough, ensuring it reaches all the edges. Mix sugar and cinnamon, then evenly sprinkle over the butter-covered dough. Cut the dough lengthwise into 6 equal strips using a large knife.
  • Gently roll up one dough strip and place it in the center of the pan. Wrap the remaining 5 strips of dough around the center roll, starting each strip where the previous one ends, creating a large, rolled cake.
  • Bake until golden brown, about 25-30 minutes. Allow to cool in the pan for 5 minutes.
  • Whisk together icing sugar, food coloring, and boiling water until smooth.
  • Place the freshly baked scroll onto a wire rack. Generously drizzle the icing mixture over the top. Let the icing set. Serve the scroll warm or at room temperature, and enjoy!

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