Cinnamon Sultana Scrolls




30 mins


25 mins


1 cup Maxigenes Full cream milk (premade)

1 packet instant yeast (2 1/4 tsp)

1 1/2 tsp ground cinnamon

2 1/2 cups plain flour

½ cup sultanas

1/2 cup butter

1 tbsp. brown sugar

1/4 tsp salt


In a large sauce pan, heat the Maxigenes Full cream milk and 3 tbsp. butter until warm, but not reaching boiling. Remove from the heat and leave to cool until lukewarm, if the liquid is too hot it will kill the yeast.

Transfer milk mixture to a large mixing bowl and sprinkle the yeast on top. Leave it aside to activate for 10 minutes, then stir in sugar and the salt.

Add in small quantities of the flour at a time, stirring as you go. When the mixture is too thick to stir, transfer to a lightly floured surface and knead the dough for about a minute until it forms a loose ball.

Place the ball of dough back in the mixing bowl, cover it with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

Preheat the oven to 180°C.

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with some melted butter and top with sugar, cinnamon and sultanas.

Gently roll dough into a cylinder and cut into slices about 2cm wide. Arrange them closely on a greaseproof paper-lined tray and brush with remaining butter (melted).

Bake the scrolls for 25-30 minutes or until slightly golden brown. Leave it to cool before serving.