With Christmas fast approaching and our house desperately needing some more snacks, I decided to add a bit of festivity to my usual cinnamon scroll recipe, and they were a hit!
Christmas really is the most wonderful time of the year. The magic, the carols, the festivities, the catch ups and the food! Every year, I make a list of Christmas goodies to bake for us to enjoy at home and share with family and friends. When it comes to baking, spices, especially gingerbread spices, added to anything, really give off the feel of Christmas, which by the way, I love! This simple addition, really lifted these scrolls and I think they may become a regular on my baking list.
These Gingerbread Cinnamon Scrolls, just like the plain cinnamon scrolls, are super easy to make and make an excellent lunchbox or after school snack, and are freezer friendly. Whenever I make a batch, we all have one and then the rest go straight into an airtight container and into the freezer. This means that they can be popped straight into kids lunch boxes and defrosted by lunchtime, as well as helping to keep everything cool. Or, if you’re at home, 10 seconds in the microwave is all it needs.
My kids love scrolls (as do I!). I have made several different flavours over the 12+ months that I have been making these for and everytime, they are all gone within a week. If you’re yet to try them, I highly recommend these ones as a starting point!
- 2 cups SR flour
- 90g butter
- 2/3 cup milk
- 1/2 cup currants
- 1 tsp spice mix (see below)
- 3 tbs butter, softened
- 2 tbs golden syrup
- 1 1/2 tbs spice mix (see below)
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1 cup icing sugar
- 1 tsp spice mix
- 1-2 tbs boiling water
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Place flour, spice mix and butter into a food processor and process on medium speed until the mixture resembles breadcrumbs. Add currants and milk and process for 1-2 minutes until it forms a ball.
- Lightly flour bench top and tip out the dough. Roll the dough out to about a 45cm x 30cm rectangle or until the dough is about 0.5cm thick.
- Mix the softened butter and golden syrup until it forms a paste. Spread over the dough.
- Sprinkle the spice mix over the butter, leaving about a 1cm edge on the long side for rolling.
- To roll the dough, start at the long edge and roll tightly away from you.
- Cut into 1.5-2cm scrolls, and place onto prepared tray, leaving room to rise.
- Bake for 15-20 minutes or until lightly golden.
- Remove from the oven and leave to sit for 5 minutes.
- While the scrolls are resting, prepare the glaze by mixing the icing sugar, golden syrup, spice mix and water into a small bowl. The glaze should be quite runny, so add more water if needed.
- Drizzle the glaze over the scrolls and enjoy warm or store in an airtight container for a few days or freeze.