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Cinnamon Scrolls

Recipe created by Almond Breeze Australia

Serves 8
Prep Time 2.5 hours (including dough)

INGREDIENTS

BUTTERSCOTCH SAUCE:

  • 50g margarine
  • 1/3 cup brown sugar
  • 1 tbsp Original Almond Breeze
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup

CINNAMON MIX

  • 80g margarine
  • 1/2 cup brown sugar
  • 2 tsp cinnamon

METHOD

MAKE BUTTERSCOTCH SAUCE:

  1. Combine margarine, brown sugar, maple syrup, almond milk and cinnamon in a saucepan over medium heat. Cook for 2-3 minutes or until mixture boils and thickens

SCROLLS:

  1. Preheat oven to 200 degrees Celsius. Line a spring-form pan with baking paper
  2. (CINNAMON MIX) Combine margarine, sugar and cinnamon until pale. Set aside
  3. Turn out dough onto a lightly floured surface, knead until smooth and then roll our into a 30x40cm rectangle
  4. Spread with 1/3 cinnamon mix. Fold the short side of the dough 2/3 over and then bring the remaining 1/3 to meet it. Roll out to create a 30x40cm rectangle again
  5. Spread with 1/2 the remaining cinnamon mix. Fold into thirds and roll out into a 30x40cm rectangle once more
  6. Spread with remaining cinnamon mix and then sprinkle with pecans. Drizzle 1/3 butterscotch sauce
  7. Starting from one long end, roll up to enclose filling and slice where dough meets again. Cut in half again length ways and repeat until you have 8 pieces
  8. Pour remaining butterscotch sauce over the base of the pan. Arrange the rolls, cut side up, in the pan over the sauce. Cover and set aside for 15 minutes to rise
  9. Bake for 10 minutes and then reduce the heat to 180 degrees Celsius. Bake for 15 minutes, cover with foil to prevent burning and then bake for a further 15 minutes until cooked through
  10. Set aside to cool for 30 minutes

ICING:

  1. Combine icing sugar with water to make a runny paste. Drizzle over scrolls once cooled

Remove scrolls from pan, pull them apart and serve with tea or coffee!

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