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