Cinnamon Scrolls

Cinnamon Scrolls
2 cups self-raising flour
Pinch salt 90g butter,
chopped ⅔ cup milk

Filling
60g butter,
softened 2 tablespoons soft brown sugar
1 teaspoon cinnamon

Icing
1 cup icing sugar,
sifted 1 tablespoon boiling water (more if needed)
  1. Preheat oven to 210◦C. Brush an oven tray with melted butter or oil. Sift flour and salt into bowl. Rub butter into flour using your fingertips. Make a well in the centre, add almost all the milk. Mix lightly, with flat bladed knife, to a soft dough, adding more liquid if necessary.
  2.Knead dough briefly on a lightly floured surface until smooth. Roll out dough to a 25 x 40 cm rectangle of 5mm thickness.
  3.To Make Filling: Using electric beaters, beat butter and combined sugar and cinnamon until light and fluffy. Spread evenly over the dough rectangle. Roll up the dough from the long side. Using a sharp knife, slice the dough into 3cm pieces. Place dough pieces close together, cut-side up, on the prepared tray. Cook for 12 minutes or until golden. Remove from oven to cool slightly. Drizzle with Icing.
  4.To make Icing: Combine icing sugar and boiling water in a small bowl. Beat mixture until smooth and well combined.