Butterscotch Pinwheel Rolls - cooking recipe

Ingredients

3 cups self-rising flour
1 tbsp baking powder
1/4 cup granulated sugar
7 tbsp butter, chopped, plus additional 2 tbsp, melted
1 cup milk
3/4 cup finely chopped macadamias
1/2 cup packed brown sugar
1/4 cup currants
1 1/2 tsp ground cinnamon

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 9-inch round cake pan and line with parchment paper.
Sift flour and baking powder into a large bowl. Stir in granulated sugar. Using fingertips, rub in the chopped butter until the mixture resembles breadcrumbs. Add the milk, mixing to form a soft dough. Turn onto a lightly floured surface. Knead gently until smooth.
Using a floured rolling pin, roll dough into a 9 x 14 inch rectangle. Combine macadamias, brown sugar, currants and cinnamon in a medium bowl. Brush the dough with melted butter and sprinkle with about 3/4 of the nut mixture. Roll up from long side. Trim the ends. Cut into 1 inch-thick slices.
Arrange the slices, cut-side up, in the prepared pan. Brush with the remaining butter and sprinkle with the remaining nut mixture.
Bake for 20-25 mins until golden. Invert onto a wire rack. Serve warm or at room temperature.