½ cup sultanas
310 mL milk
30 g butter, melted
75 g caster sugar
1 tsp Spencers Ground Cinnamon
1/8 tsp Spencers Mixed Spice
140 g icing sugar
¼ tsp Anchor Vanilla Essence
30 mL hot water
Preheat oven to 200°C fan-forced or 220°C conventional. Line a baking tray with baking paper.
Empty contents of scone mix sachet into a large mixing bowl. Add sultanas and milk. Blend with a wooden spoon until a dough starts to form. Alternatively, use the dough hook attachment of an electric mixer for a softer, more uniform dough.
Turn dough onto a floured surface and knead with extra flour to prevent sticking. Roll dough into a 40 x 30 cm rectangle, about 1 cm thick. Brush dough with melted butter and sprinkle with combined caster sugar, cinnamon and mixed spice. Tightly roll dough from shorter edge into a log and cut into 12 equal slices. Place on the baking tray and brush with any remaining butter or a little milk.
Bake for 12 – 15* minutes or until golden brown. Allow cinnamon scrolls to cool for 5 minutes on tray before transferring to a wire rack to cool completely. *Time may vary depending on oven.
Add icing sugar, vanilla and water to a small mixing bowl. Blend until smooth. Drizzle icing across cooled cinnamon scrolls.