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.

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