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Cinnamon nut scrolls

  • 0:15 Prep
  • 0:25 Cook
  • Makes 12


  • 2 1/4 cups self-raising flour
  • 1 tablespoon caster sugar
  • 100g butter, chilled, finely chopped
  • 2/3 cup milk
  • 1 egg
  • 2/3 cup finely chopped walnuts
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoon golden syrup


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 19cm x 29cm (base) slice pan.
  • 2
    Combine flour and caster sugar in a bowl. Rub in half the butter until mixture resembles coarse breadcrumbs. Combine milk and egg in a jug. Stir into flour mixture until soft, sticky dough forms. Turn out onto a lightly floured surface. Knead for 30 seconds or until smooth.
  • 3
    Roll dough out to a 30cm x 40cm rectangle. Sprinkle with walnuts and almonds. Top with brown sugar and cinnamon. Dot with remaining butter. Roll up dough tightly from one long side. Using a serrated knife, trim ends. Cut roll into 12 slices. Place slices in prepared pan. Bake for 22 to 25 minutes or until golden. Serve scrolls warm with golden syrup.

Source: taste.com.au


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