Cinnamon Scrolls

2 cups SR flour
Pinch salt
90g butter, chopped
2/3 cup milk
Filling:
60g butter, soft
2 tablespoon brown sugar
1 teaspoon cinnamon

Preheat the oven to 210. Spray tray. Sift flour and salt into a bowl. Rub butter into flour using fingertips. Make a well in the centre; add most of the milk. Mix with a knife, add more milk if necessary. Knead dough briefly and roll out 25 x 40 cm, 5mm thickness.

Filling:
Beat ingredients till light and fluffy.
Spread over dough, roll up and cut into 3cm pieces.

Cook for 12 minutes.