1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
0:35 Prep
0:30 Cook
Makes 48


  • 2 cups self-raising flour, plus extra for dusting
  • 2 tablespoons plain flour
  • 2 tablespoons caster sugar
  • 150g butter, chilled, finely chopped
  • 1/2 cup milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 20g butter, melted, extra
  • Ground cinnamon, extra, for dusting


  • 1 1/2 cups pure icing sugar, sifted
  • 3 teaspoons water, boiling


  • 24-hole, 1 1/2 tablespoon-capacity mini-muffin pan, food processor



Preheat oven to 180C/160C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini-muffin pan.


Process flours, caster sugar and 125g butter in a food processor until mixture forms fine crumbs. Transfer to a bowl. Make a well. Whisk milk, egg and vanilla. Add to flour mixture. Stir to combine.


Rub remaining 25g butter, brown sugar and cinnamon together in a bowl.


Cut the dough in half. Place one half on a floured surface and roll out to form a 20cm x 35cm rectangle. Sprinkle evenly with 1/2 the sugar mixture. Roll up dough tightly from 1 long side to enclose filling. Trim 5cm off each end. Cut into 1cm thick slices. Place slices, cut-side up, into prepared pan. Brush with 1/2 the extra butter.


Bake for 15 minutes or until golden. Stand in pan for 1 minute. Transfer to a wire rack to cool. Repeat with remaining dough, sugar mixture and butter.


Make Icing: Place icing sugar in a bowl. Add boiling water and stir to form a smooth icing. Drizzle icing over swirls. Sprinkle lightly with extra cinnamon. Stand for 20 minutes to set. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here