Butterscotch Cinnamon Scrolls

Fresh from the oven, with the warm aroma of cinnamon swirling about them, these butterscotch cinnamon scrolls taste like a little piece of sweetly spiced heaven.

Made from a simple scone dough, which is layered with a cinnamon filling, they are impossibly quick to prepare and bake. In 20 minutes, you can go from “What shall we have for breakfast/ afternoon tea/ supper?” to happily biting into one of these golden spiced swirls.

Because they are yeast free, there is no prooving (raising) time required. So as soon as they are mixed and rolled, into the oven they go.

I generally make them with Botanical Cuisine vegan butter, but I have made them with cold pressed almond oil or extra virgin olive oil, and they are also delicious. Use whichever milk you find works best for baking. I find Vitasoy or Bonsoy soy milk creates the fluffiest scones, but I have also used almond milk, with almost as good results.

If you prefer less sugar, simply skip the brown sugar entirely. (No need to change the proportions of the other ingredients in the filling.) I like to use a small amount of brown sugar in this recipe though, because it adds an extra depth to the butterscotch flavour of the filling.

As always, the quality of flour will affect the texture of baking. Use the best flour you can afford and find, and you will be rewared with the best results. (I use organic wholemeal flour, which I swear is a secret weapon in successful baking. It’s also a sneaky way to up the nourishment, without making a song and dance about it.)

This recipe makes 12 scrolls. (Double the quantity if there are teenagers in the house!)

BUTTERSCOTCH CINNAMON SCROLLS

MAKES 12 SCROLLS

• 2 cups wholemeal Self Raising flour

• 1 tablespoon dairy-free butter (or cold pressed seed oil)

• 3/4 cup soy milk

  
  FILLING 

• 3 tablespoons dairy-free butter

• 1 tablespoon dark brown sugar

• 2 tablespoons maple syrup

• 1 tablespoon ground cinnamon

  • Preheat a fan-forced oven to 220 deg C.

  • Cream all filling ingredients together and set aside.

  • Place flour in bowl of food processor.

  • Add butter and pulse until fine breadcrumb consistency forms.

  • Stop machine, remove lid & add milk in one go.

  • Replace lid and pulse until mixture forms one large ball. Add another splash of milk if mixture seems dry.

  • Roll out dough on a lightly floured board to a rectangle 20 x 30 cm.

  • Spoon filling evenly over the dough.

  • Turn the dough so the long side faces you, and roll up lengthwise.

  • Cut the rolled dough into 12 slices & place cut side down on an oven tray.

  • Bake for 15 - 20 minutes.

  • Remove from tray and place in clean tea towel until ready to serve.
    

Serve the scrolls warm, or wrap them in a clean tea towel to keep fresh.

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