Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Raspberry & Cinnamon Scrolls

Raspberry & Cinnamon Scrolls

Raspberry & Cinnamon Scrolls

After a twist on classic Cinnamon Scrolls? Go no further than these mouth-watering Raspberry & Cinnamon Scrolls. 

Makes 8

1½ cups warm milk

1 tbsp caster sugar

2 tsp (1 sachet/7g) dried yeast

1 egg, lightly whisked

4 cups plain flour

80g butter, melted

⅓ cup brown sugar

1 tsp ground cinnamon

⅓ cup raspberry jam

100g fresh or frozen raspberries

1 cup icing sugar

1 tbsp milk

pink food colouring

Preheat oven to 200°C. Combine milk, caster sugar and yeast in a small bowl. Set aside for 5 minutes or until frothy. Add egg and whisk to combine.

Place flour in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and gently knead until smooth.

Place in bowl and set aside, covered, for 45 minutes or until dough doubles in size.

Grease and line the base of a 22cm round cake pan with baking paper. Turn dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic.

Use a rolling pin to roll dough out to a 30cm x 40cm rectangle. Brush evenly with one-third of the melted butter.

Combine brown sugar and cinnamon in small bowl.  Sprinkle one-third of the sugar mixture over butter. Fold the short side closest to you over filling. Fold opposite side over top to enclose filling.

Roll out dough to a 30cm x 40cm rectangle. Brush with half the remaining butter and half the remaining sugar mixture. Repeat folding and rolling process. Repeat with remaining butter and sugar mixture.

Roll dough to a 30cm x 40cm rectangle. Spread jam over dough, sprinkle with raspberries. Starting with the long side closest to you, roll up firmly to form a log. Cut crossways into 8 portions. Arrange each portion, cut-side up, in prepared pan. Set aside in a warm, draught-free place for 20 minutes or until dough has risen slightly.

Bake in preheated oven for 5 minutes. Reduce heat to 180°C and bake for a further 30 minutes or until golden and cooked through. Turn onto a wire rack to cool.

Combine icing sugar and milk to form a smooth, slightly runny paste. Tint with food colouring. Drizzle icing over scrolls. Put aside to set. Serve

Share on Facebook Pin on Pinterest Share by Email

One Comment on Raspberry & Cinnamon Scrolls

  • jeanniebliss
    June 1, 2015 8:45 am

    sound sa delicious your recipes often do
    so great to get email’s from you
    love entering comps and giving feed back
    so printing a copy as I usually do
    pink scrolls sound delicious for winter visits too
    thank you

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney