Cinnamon Scrolls

Ingredients
1 1/2 cups warm milk
1 packet of dried yeast
3 tbsp caster sugar
4 cups plain flour
1/2 tsp salt
1 egg, lightly whisked
80g butter, melted
1/3 cup brown sugar
2 tsp ground cinnamon
3/4 cup golden syrup



1. Combine milk, yeast and sugar in a bowl. Set aside for 5 minutes until frothy.

2. Combine flour and salt in a bowl, making a well in the centre. Pour milk mixture and egg into the well and stir until well combined. Cover with plastic wrap and set aside for 40 minutes or until dough doubles in size.

3. Preheat oven to 200°C. Grease and line, with baking paper, a large brownie pan (ie large rectangular tin). Turn dough onto a lightly floured surface,kneading for 5 minutes or until smooth and elastic. Use a rolling pin to roll to a 30 x 40cm rectangle. Brush with 1/3 of melted butter. Combine sugar and cinnamon in a bowl. Sprinkle 1/3 of sugar mixture over dough. Fold short side of dough over two-thirds of filling. Fold remaining 1/3 over the top to enclose filling. Roll dough out to a 30 x 40cm rectangle; repeat filling and folding process twice.

4. Roll dough to a 30 x 40cm rectangle, drizzle with half the golden syrup. Roll up dough from a long side to enclose filling. Cut log crossways into 9 portions (ie 8 cuts). Arrange, cut-side up, in pan. Cover with plastic wrap and set aside for 15 minutes to rise (or until they have risen to the point of touching).

5. Drizzle over remaining golden syrup. Bake in oven for 5 minutes at 200°C. Reduce heat to 180°C and bake for 30 minutes or until golden and cooked through. Set aside for 30 minutes then turn onto a wire rack.

Bon Appetite!