Method

1. Add 2 tsp of dried yeast and 1 cup warm milk to a mixing bowl and set aside.
2. Add 3 Cups of Flour to a standing mixer bowl. Add 1/2 tsp of salt to the flour, along with 2 tsp mixed spice.
3. Add 1 tbsp of Natvia to the flour mixture and knead the ingredients in the stand mixture until evenly combined.
4. Whisk 1 egg in a seperate bowl and then add it to the flour mixture. Also add the yeast and milk mix.
5. Continue to mix in the stand mixer until dough has formed.
6. Place a sprinkling of flour on a table and roll the dough into a ball on the table with the flour below.
7. Chill the flour for 30 mins in the fridge.
8. Once chilled in the fridge, remove and place on another dusting of flour on a table. Roll using a rolling pin as flat as you can make the dough. Create the glaze!
9. Add 80 of soft butter to a new mixing bowl, and top it with 1/2 cup Natvia and 2 tsp of cinnamon.
10. Using an electric beater, beat the mixture until evenly combined and set aside.
11. Once the cinnamon glaze and dough are ready, evenly spread the glaze over the dough, then fold four corners of the dough in on itself and create a rectangle, closing in the cinnamon glaze.
12. Using the rolling pin, flatten the rectangle out again and spread the rest of the cinnamon glaze mixture.
13. Sprinkle crushed walnuts in this layer (as many as you like!)
14. Roll the Cinnamon Scroll mixture up like you would a rug!
15. Slice into halves continuing down until there are approx 8 scrolls.
16. Place the scrolls in a lined baking tray and bake for 30 minutes at 180 C. If they are getting over browned, feel free to take them out and cover them with foil to prevent over browning.
17. In a new mixing bowl, add 2/3 cup Natvia and 80ml of warm cinnamon & orange tea. Stir around vigorously.
18. Once the icing glaze has been evenly mixed, set aside.
19. Drizzle the Icing mixture over the top of the scrolls with some more sprinkled walnuts and enjoy!

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