Cinnamon and walnut scrolls

Recipe by:

These soft and sticky cinnamon scrolls with chopped walnuts and a cream cheese glaze are the perfect comfort food

Cinnamon and walnut scrolls

SERVES

10

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat your oven to 180°C. Grease and line an 8in-round cake tin.

  2. Add the caster sugar, cinnamon, sea salt and flour into a large bowl and mix. Add the egg yolks, milk and melted butter and combine all ingredients until completely mixed together. Allow to sit as you make the filling.

  3. Mix the cinnamon, sugars, butter and walnuts until they form a paste.

  4. Roll the dough into a rectangle and spread the filling on top. Roll it up into acylinder so that it looks like a swissroll. Cut it into 10 slices. Lay the slices into the prepared tin, lay them flat so you can see the swissroll-like rolls facing up from the tin. You may have to pack them in but do not worry if they pull apart after baking.

  5. Place into the oven for 35 minutes until golden and risen.

  6. Mix the ingredients for the glaze until smooth. Place the rolls onto a wire rack when cool enough to handle. Brush with the glaze.

Ingredients

  • For the dough:

  • 2 tbsp caster sugar

  • 1 tsp cinnamon, ground

  • pinch of sea salt

  • 350g self-raising flour

  • 2 egg yolks

  • 150ml milk

  • 100g butter, melted

  • For the filling:

  • 2 tsp cinnamon, ground

  • 50g muscovado sugar

  • 1 tbsp caster sugar

  • 2 tbsp butter, melted

  • handful of walnuts, finely chopped

  • For the glaze:

  • 1 tbsp butter, melted

  • 2 tbsp cream cheese

  • 120g icing sugar

  • 2 tbsp boiling water

Method

  1. Heat your oven to 180°C. Grease and line an 8in-round cake tin.

  2. Add the caster sugar, cinnamon, sea salt and flour into a large bowl and mix. Add the egg yolks, milk and melted butter and combine all ingredients until completely mixed together. Allow to sit as you make the filling.

  3. Mix the cinnamon, sugars, butter and walnuts until they form a paste.

  4. Roll the dough into a rectangle and spread the filling on top. Roll it up into acylinder so that it looks like a swissroll. Cut it into 10 slices. Lay the slices into the prepared tin, lay them flat so you can see the swissroll-like rolls facing up from the tin. You may have to pack them in but do not worry if they pull apart after baking.

  5. Place into the oven for 35 minutes until golden and risen.

  6. Mix the ingredients for the glaze until smooth. Place the rolls onto a wire rack when cool enough to handle. Brush with the glaze.