One for giant appetites
YOU’VE had a good night’s sleep, it’s the weekend and you’ve got friends coming over for brunch in a little while.
Feeling like baking and want something that definitely has the wow factor? Then this giant cinnamon scroll is sure to put a smile on everyone’s faces.
GIANT CINNAMON SCROLL
SERVES: 6
PREP: 30 minutes COOK: 30 minutes
Ingredients
2 ½ cups self-raising flour 60g chilled butter, chopped ¾ cup milk, plus extra if needed (see method) 100g butter, at room temperature
1/3 cup sugar
1 ½ tbsp ground cinnamon 1/3 cup pure icing sugar, sifted
2 drops red food colouring 1 ½ tsp boiling water
Method 1. Preheat oven to 200C/180C fan forced. Grease and line base and side of a 20cm cake pan with non-stick baking paper.
2. Sift flour into a large bowl. Rub butter into flour using fingertips until fine crumbs form. Make a well at centre. Add milk to well. Use a flat-bladed knife to mix until evenly moistened, adding a little extra milk if needed. Lightly bring dough together with hands and turn out onto clean surface. Knead very gently and briefly until just smooth. Do not over knead.
3. Transfer dough to a large sheet of non-stick baking paper. Roll out to a 23cm x 30cm rectangle. Spread top of dough with butter, making sure you spread right to the edges. Combine sugar and cinnamon, then sprinkle evenly over butter making sure to reach all ends. Using a large knife, cut rectangle of dough lengthwise into 6 equal strips.
4. Loosely roll up one strip of dough and place at centre of prepared pan (you need to roll dough loosely as the batter will puff and rise on baking). Coil the remaining 5 strips of dough around the centre roll, starting each strip at the end of the previous one to make one large rolled cake.
5. Bake for 25-30 minutes or until golden brown. Stand for 5 minutes in pan.
6. Meanwhile, whisk icing sugar, food colouring and boiling water together until smooth.
7. Transfer scroll to a wire rack. Drizzle over icing mixture. Allow icing to set. Slice and serve warm or at room temperature.
TIP: Scroll is best made and served on day of cooking. Some of the cinnamon sugar filling may fall off when rolling and assembling the strips in pan, just keep and use to sprinkle on top of the uncooked cake before baking.
Recipe by Tracey Meharg Photo by Craig Wall