Cinnamon Scrolls with Lemon Icing

Dough

• 2 cups Edmonds Self Raising Flour (300g)
• ⅛ tsp salt
• 90g butter, cubed
• ⅔ cup Meadow Fresh Original Milk (160ml)

Filling

• 120g butter, softened
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp Chelsea White Sugar
• 1 ½ tsp ground cinnamon

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 ½ - 2 Tbsp boiling water

• 120g butter
• 4 cups self-raising flour
• ½ tsp salt
• 1½ cups milk
• ½ cup Chelsea Soft Brown Sugar
• 1½ cups mixed dried fruit (sultanas, currants etc.)
• 1 tsp cinnamon

Glaze

• 2 Tbsp water
• 2 Tbsp Chelsea White Sugar
• 2 tsp gelatine

• 250g cream cheese, softened
• 65g butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla essence
• 5 cups (800g) Chelsea Icing Sugar

BUNS

• 1 ¼ tsp dry yeast
• ⅔ cup lukewarm milk
• 3 cups plain flour
• ¼ cup Chelsea Caster Sugar
• ¼ tsp salt
• 2 extra large eggs, lightly beaten
• 125g butter, melted

SPICED BUTTER AND CURRANT FILLING

• 100g butter softened
• ½ cup lightly packed Chelsea Soft Brown Sugar
• 2 tsp ground cinnamon
• ½ cup dried currants

LEMON DRIZZLE ICING

• 1 cup Chelsea Icing Sugar, sifted
• 2 tsp boiling water
• 1 Tbsp lemon juice

Dough

• 2 ½ tsp dried yeast
• 3 ½ cups plain flour (520g)
• ¼ cup Chelsea Soft Brown Sugar
• ½ tsp salt
• 1 Tbsp mixed spice
• 1 cup sultanas
• 75g mixed peel (optional)
• 1 egg
• 2 Tbsp butter
• 310 ml water

Crosses

• ½ cup plain flour
• 80 ml water

Sugar Glaze

• 2 Tbsp water
• 1 Tbsp Chelsea Soft Brown Sugar

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

• 1 cup berries
• 1 Tbsp Chelsea White Sugar
• 1 cup unsalted butter, room temperature
• 2-3 cups Chelsea Icing Sugar, sifted
• 1 tsp vanilla

Dough

• 1 Cup full fat milk
• 2 tsp + ½ Cup Chelsea White Sugar
• 2½ tsp yeast granules
• 4 - 5 Cups plain flour, sifted
• 1 tsp vanilla essence
• 175 g (6 oz) butter, melted
• ¼ of a 250 g block of milk chocolate (63g), grated
• 2 eggs, lightly beaten

Filling

• Nutella, or other hazelnut spread (about ½ jar)
• ½ block of milk chocolate (125 g), smashed or chopped into small chunks
• 70 g (2½ oz) sliced almonds
• 70 g (2½ oz) chopped macadamia nuts

Topping

• 1 egg, lightly beaten
• ¼ Cup milk
• 2 Tbsp butter, melted

Dough

• 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
• 1 tsp Edmonds Standard Grade Flour (first measure)
• 1 tsp Chelsea White Sugar (first measure)
• 1 ¼ cup Meadow Fresh Original Milk, scalded
• 4 cups Edmonds Standard Grade Flour (second measure)

• 1 tsp salt
• 1 Tbsp mixed spice
• 1 Tbsp cinnamon
• 60g butter
• ¼ cup Chelsea White Sugar, extra (second measure)
• 1 cup sultanas or sultanas/currants/peel

• 1 egg, beaten

Cross Paste

• 1 cup Edmonds Standard Grade Flour
• cold water

Glaze

• 1 tablespoon Chelsea Caster Sugar
• 1 tablespoon water
• 1 teaspoon gelatine (optional)

DOUGH

• 2 ¼ cups Edmonds High Grade Flour (338g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 tsp Edmonds Instant Dry Yeast
• ¾ tsp salt
• 1 large egg
• 150ml Meadow Fresh Original Milk, warmed (not hot)
• 50g butter, melted

FILLING

• ½ cup Chelsea Dark Cane Sugar (100g)
• 4 tsp ground cinnamon
• 2 medium Granny Smith apples or 300g canned, diced apple (very well drained)
• 1 tsp vanilla extract
• 45g butter, softened

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 50g Meadow Fresh Traditional Cream Cheese
• 30g butter, softened
• 2-3 tsp Meadow Fresh Original Milk
• 1 tsp vanilla extract

• 125g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• 2-3 Tbsp lemon juice
• 1/2 tsp vanilla essence