{Cinamon Scrolls : A naughty but delicious treat!}

I made these for an afternoon tea meeting yesterday and have to say, that they went down a treat. I am definitley a healthy eater, as are my family. So, when we make these kinds of foods they are for a treat or to share with people. It was a rainy and miserable day weather wise - so hot cinnamon scrolls seemed just the thing! This isn't exactly a quick recipe, but definitley easy!

{image}

Dough Ingredients
1 sachet of Tandaco yeast (7g)
3 1/2 cups plain flour
1 tsp salt
1/4 cup sugar
1 tsp ground cinamon
1/2 tsp mixed spice
1 cup warm milk
2 tsp melted butter
1 egg, lightly beaten
1 tbsp milk to brush
Filling
1 cup brown sugar
1/3 cup butter/ margarine
1 tsp vanilla
optional : 1/3 cup of walnuts, pecans or other nuts of choice (can add less or more to taste).

Recipe:
1. Sift flours into a bowl and add all dry ingredients.
2. Add milk butter and egg and mix to form a smooth dough. Knead for about 10 minutes untill smooth and elastic.
3. Place in a greased bowl (spray inside with a spray oil), cover with towel and set in a warm place for an hour untill it doubles in size.
4. Knock down dough (punch with fist in centre) then knead for a minute.
5. Roll out into a rectangle shape, this may take some time but try to get it out to a decent size rectangle about 1-2 cm or so thick.
6. Cream the butter, sugar and vanilla together to form the filling. Spread on the rectangle of dough and sprinkle nuts on top (if using).
7. Roll the dough length ways so you end up with a long 'sausage-like' log. You can stretch out the log slightly and gently to make it longer at this stage. Cut in half with a sharp knife so not to squish the log flat. Continue cutting each half in half so all sections stay even.
8. Pre-heat oven to 200'C
9. Grease a pan and place the scrolls closley side by side (like you would with scones) so they support each other as they cook. Set aside in warm place for about 30 minutes to rise again.
10. Brush with a little milk and bake for 20-25 mins. Cool slightly and then serve whilst warm, DEEELISH!!!

Some recipes call for icing which you could add once cooled, but I think this is sweet enough on its own and the filling melts to create a sort of a glaze-sauce anyway.