Cinnamon & sultana snail rolls

Freshly baked scrolls are one of the things I can never resist when I go past bakeries. As usual, I thought if I make my own, I can have as many as I want, so here they are!

This is originally from Bill Granger's "Sydney Food" but I usually put all the dough ingredients into my breadmaker and get the machine to do the kneading. Then all I have to do is sprinkle the cinnamon sugar, roll the dough up and then bake the scrolls.

If you like something a bit different, you could add 1 teaspoon cardamom with all other dough ingredients.

Cinnamon & raisin snail rolls (makes 12)

dough
14g dried yeast
1/4 cup lukewarm water
1 cup milk
125g unsalted butter, cubed
4 cups plain flour
a pinch of salt
1/4 cup sugar
2 eggs, lightly beaten
2/3 cup sultanas


80g unsalted butter, melted
1/2 cup raw sugar
2 tablespoons ground cinnamon


1. To make the dough, put all the dough ingredients into your breadmaker. Set the breadmaker to "knead" mode and leave it until it is finished. Put the dough into a large bowl and leave it until the dough has doubled in size.

2. Punch the dough down and turn out onto a lightly floured bench. Roll it into a 23 x 60cm rectangle. Brush generously with the melted butter and sprinkle raw sugar and cinnamon evenly over the surface.

3. Roll the dough up from the short end, swiss-roll style, to make a log. Cut the roll, seam-side-down, into 2cm thick slices between each slice. Cover loosely to and leave to rise until doubled. Preheat the oven to 180 degrees.

4. Bake the rolls for 20 - 30 mins. They freeze well if you can't finish them all at once.