Mini cinnamon swirls

Ingredients

• 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

Icing

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

Equipment

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

Method

1

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

2

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.

3

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

4

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.

5

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.

6

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