Sunday, June 16, 2013

Raspberry Cinnamon Scrolls


Sometimes a girls just got to spoil herself with a little tea party for one, just like we did when we were little girls.

OK so I have been hankering a warm cinnamon scroll lately thanks Pinterest :) and what better way to spoil myself on a very quiet home alone Sunday, I did envision cooking these for the family but when your alone craving and car less you just gotta go with it.
I wanted cinnamon, raspberries, no yeast, and quick - so after reading literally hundreds of different recipes I merged a couple and they are baking as I type this... Fingers crossed by post time they will be done and ill be having my tea party for one!

For the dough
  • 2 1/2 cups Self Raising flour + extra
  • 3 tablespoons raw sugar
  • 1 1/2 teaspoon bi carb soda
  • 1 1/2 teaspoon baking powder
  • 1 1/4 cups Milk
  • Juice of 1/2 lemon
  • 75 g melted butter
For the filling
  • 3 tablespoons brown sugar
  • 2 handfuls of frozen raspberries
  • Cinnamon to dust to your liking
For the drizzle
  •  1/3 cup icing sugar
  • the juice of the other 1/2 lemon


  1. Preheat your oven to 200C
  2. In a jug, add the milk the lemon juice and 1 tablespoon on the melted butter, mix and set aside
  3. Into a food processor with the dough blade, place the flour, sugar and baking powder give it a pulse to mix.
  4. Then pour in the soured milk whilst the mixer is going, keep the mixer going till the dough forms a ball. You may need to add a little more flour if it is too wet, but the bowl should be clean and the dough nice and pliable.
  5. Onto a floured surface knead your dough for about 5 - 10 mins, you shouldn't need to overwork it as the machine will have done most of the work for you.
  6. Roll out the dough to about 15 x 30cm, then brush liberally with your melted butter and fold in half, and roll out again to the same size.
  7. Brush liberally with more of your melted butter (reserve a little for brushing the edges). Then sprinkle on your brown sugar and cinnamon, press in your raspberries, leaving space on the long edge.
  8. Begin the roll encasing all that goodness. Brush a little more butter on the edge so help seal in all that goodness.
  9. Cut the log in half and then each half in half and in half again giving you eight delightful rounds of sweetness.
  10. Line a round cake to with some glad bake this will help to keep that frozen raspberry liquid in the bottom without making a mess of your pan. Place your rounds snuggling up against each other into the tin and pop into that nice and toasty oven for about 30 - 45 minutes or till you can smell that raspberry cinnamon calling you.
  11. Do the dishes, and set a pretty table :)
  12. Take about 1/3 cup of icing sugar and you know it will have lumps, pop it into a ziplock bag and then gently notice the word gentle as we want to use this bag to make our drizzle Icing, roll the icing sugar smooth, then add enough of the other half of that lemon juice into the bag and mush it around to make your icing, then snip a corner when your ready to drizzle over your scrolls.
  13. Sit back and enjoy - because you won't be able to resist the steaming goodness that just came from your oven.

Thank you to ShopGirl Maria, for her amazing images that had me drooling and wanting to cook. I also need to thank both blogs Back For Seconds and Kitchen Meets Girl for their recipes that inspired me to give it a go with no yeast.

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