Butterscotch Pinwheel Rolls

1. 1

   Preheat oven to 400u00b0F. Lightly grease a 9-inch round cake pan and line with parchment paper.

2. 2

   Sift flour and baking powder into a large bowl. Stir in granulated sugar. Using fingertips, rub in the chopped butter until the mixture resembles breadcrumbs. Add the milk, mixing to form a soft dough. Turn onto a lightly floured surface. Knead gently until smooth.

3. 3

   Using a floured rolling pin, roll dough into a 9 x 14 inch rectangle. Combine macadamias, brown sugar, currants and cinnamon in a medium bowl. Brush the dough with melted butter and sprinkle with about 3/4 of the nut mixture. Roll up from long side. Trim the ends. Cut into 1 inch-thick slices.

4. 4

   Arrange the slices, cut-side up, in the prepared pan. Brush with the remaining butter and sprinkle with the remaining nut mixture.

5. 5

   Bake for 20-25 mins until golden. Invert onto a wire rack. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.