CINNAMON SCROLL PULL-APART
An exceptionally delicious crowd pleaser!
Some tips before you get started:
Let your dough rise to at least double-size
Have a square of baking paper ready
1 x Sugo Tu pizza dough disc
50g melted butter
1 tbsp caster sugar
1 tsp cinnamon
4 tbsp icing sugar
Warm water or milk
Pouring cream or custard to serve
Pre-heat the oven to 250C. Thaw dough according to pack instructions and let it rise to at least double the size.
Stretch or roll the dough into a rectangle approx 30cm x 15cm onto a floured surface.
Filling Mixture: Mix the caster sugar and cinnamon into the melted butter until dissolved.
Spread the mixture over one side of the dough.
Beginning at one long side, roll the dough into a long scroll shape.
Cut the dough into 8 pieces and arrange on the baking paper so that each piece is touching.
Coat with some more of the butter and sugar mixture.
Bake for 5-8 minutes or until golden brown.
While baking make the icing mixture: add the vanilla and water or milk to the icing sugar - just enough to make it runny.
Pour the icing mixture over the scrolls while they are still warm.
Optional for extra decadence: Pour fresh cream or custard before serving.
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