This is my third sweet recipe in a row. Yum.
This is ideal for an afternoon treat as it doesn’t take long to make – there is no yeast in the recipe so no proving time is required, and it only needs 25 minutes in the oven.
The result is very similar to cinnamon scrolls but with dried fruit and glacé cherries inside for added variety. Plus of course the scrolls come out of the oven all stuck together in a big bun. They are just screaming out for you to pull them apart…but you must resist until the icing has set! 🙂
You can eat these once they have cooled completely, but personally I think that they are best slightly warm. If you want to make in advance then just put each individual scroll in the microwave for a few seconds before eating.
The recipe is adapted from one I found in the June 2013 issue of Recipes+ magazine.
Ingredients – serves 6-8:
3 cups self raising flour
- 120g/4 oz unsalted butter
- 1 cup milk, plus a little extra for the icing
- 2 teaspoons ground cinnamon
- 1/3 cup (firmly packed) brown sugar
- 1/2 cup mixed dried fruit (the pack I have includes sultanas, currants, raisins and peel)
- 1/3 cup red glacé cherries, finely chopped, plus a few extra for decoration
- 1/2 cup icing (powdered) sugar, sieved
- handful flaked almonds, optional, to decorate
- Heat your oven to 180C/160C fan forced/350F.
- Spray a 23cm/9 inch spring-form pan with a little cooking spray, or grease with butter.
- Put the flour into a large bowl. Add 1 teaspoon of the ground cinnamon and stir to mix.
- Cut half of the butter into small cubes and then add these to the bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the milk and then use a flat-bladed knife to mix. Once the dough starts to come together you can use your hands to form it into a ball but do not knead it too much or the resulting bun will be tough. If the dough is a little dry then add a few more drops of milk to bring it together.
- Turn the dough out onto a lightly floured surface and roll to form a 30cm x 20cm (12 inch x 8 inch) rectangle.
- Melt the remaining butter in a small bowl using the microwave.
- Stir the brown sugar and remaining ground cinnamon into the melted butter. Spread this mixture over the top of the dough rectangle, ensuring that you cover it well.
- Sprinkle the dried fruit and cherries evenly over the dough.
- Starting at one of the long sides, roll the dough up to form a log. Cut this log into approximately 15 pieces and then put these into the prepared pan.
- Bake for 25-28 minutes or until puffed and golden brown.
- Remove from the oven and leave to cool in the pan for 5 minutes then turn out onto a wire rack to cool for at least another 15 minutes.
- Mix the icing sugar with a little milk until it reaches a consistency which you can drizzle over the bun.
- Top with extra glacé cherries and the flaked almonds, if using.
- Serve on one big platter to allow your guests to pull off their own scroll, or separate before serving if you prefer.