Cinnamon Toast Scrolls

After a little break (which was perfect timing for me, due to the birth of my little daughter) The Secret Recipe Club is back. I was assigned an amazing blog this round, Kitchen Belleicious with the lovely Jessica, who sounds as obsessed with creating food stuff as I am...and also has a newborn in the house like myself.
Busy mums need those quick and delicious recipes that can be whipped out at top speed and with little hassle, and my eyes where immediately drawn to a fabulous idea that Jessica had discovered. It was all those things I needed as a mum with a newborn in the house.

Time saver. Interesting. Delicious. Amazing in its simplicity. Ingenious. 

Besides being completely quick and delicious, these little guys are practically foolproof...and you will probably have everything required for this recipe right at your fingertips. White bread? Cinnamon? Sugar? Butter?
That's all you need to create these delightful little cinnamon scrolls, twists, or rolls. Get creative and make them just the way that tickles your fancy. I even got a little bit naughty and drizzled some thin white icing and crushed nuts over them...mmmh!
This one's marked down in my memory, ready to draw out in all those stolen moments in the kitchen when the baby is sleeping for half an hour--and there are visitors expected! Not only will you have a delicious treat to serve with tea and coffee, but you will have the delightful aroma of cinnamon wafting through the house (overtaking the smell of a freshly changed nappy, perhaps)

CINNAMON TOAST SCROLLS (from Kitchen Belleicious)

12 slices of fresh white bread
melted butter
1 cup granulated sugar
3 tbsp cinnamon powder

Preheat the oven to 190C (375F).
Combine the sugar and cinnamon in a small bowl.
Cut the crusts off each slice of bread. Using a rolling pin, roll each slice as thinly as you can. Spread both sides of the piece of bread with melted butter. Coat one side of the buttered bread with the cinnamon sugar, ensuring that it is generously covered. Roll as desired (be as creative as you like) and fit the cinnamon roll into a greased mini muffin tray. (I used a silicone mini muffin tray that saves even more time)
 Repeat with the remaining slices. Bake for 15-20 or until golden brown. Cool in tray a few minutes before removing. Serve warm, as is, or with a little drizzling of icing sugar and crushed nuts.
Makes 12

Notes: These freeze well! To reheat, thaw in microwave and place in oven at a low heat until warm and crisp.