cinnamon scrolls, as instructed

I spoke to my Dad tonight on the phone. He told me he does not want to read about any potential relationship status updates on my blog and has advised, with only a hint of slight worry in his voice, that I "stick to food". He should know by now that my reply would most likely be "you don't have to read it!" or something like "It's my blog and I'll write what I want!" 

He should also be aware that I never got him back for the time when I was in my second year at University, and like a dutiful daughter living out of town I called home one night. He answered. "It's your favourite daughter" I said. "Hi love" he returned. The conversation continued for about 30 seconds, and when I mentioned something about Wellington he said "ohhhh it's you". He'd thought up until that point that it was my then-Sydney-residing older sibling. Apparently we sound remarkably similar on the phone. It did not go down well.

However, as instructed, in honour of my dear Dad, a blog post herewith dedicated only to food. Without a single mention of multiple hangovers, coffee dates, funnelling Double Brown, wrestling, or kebabs. Just flour and butter and milk and sugar. With love x

Cinnamon Scrolls 
(Seriously, these are ridiculously easy. I made them for a work morning tea a couple of weeks ago at a colleague's request, and they are cheap, easy, quick and totally dreamy. Best enjoyed with a cup of tea mid-morning, hot out of the oven. I googled "cinnamon scrolls" and "pinwheel scones" amongst other things, and essentially made up the recipe from a combination of a whole lot of stuff I read. Enjoy!)


2 cups self-raising flour
pinch salt
90g butter
2/3 cup milk

Filling:
100g soft butter
2 tblsp soft brown sugar
2 tsp cinnamon

Preheat oven to 200*C

Put flour and salt in a bowl. Chop butter into chunks and rub through the flour until well mixed in.

Make a well in the centre and add milk. Mix it together with a butter knife, with a cutting-through type motion.

Knead briefly on a floured surface until smooth.

Roll out into a rectangle (approximately 25cm x 40cm).

For the filling - mix all ingredients in a bowl, and spread all over the dough.

Roll up the dough along the longest edge. Slice into approximately 3cm slices. Lay on a greased tray cut side up.  

Bake for 12 minutes until golden.