Step 1

Add yeast, warm milk, caster sugar, egg and 100 g melted butter into a bowl. Stand until mixture is foamy.

Step 2

Combine bread flour and salt in a mixing bowl, add all wet ingredients and mix until well combined. Brush top of dough with butter and cover with a tea towel. Stand in a warm spot until doubled in size.

Step 3

Remove from bowl and knead again adding the sultanas and a little all allspice mix if desired. Stand again until doubled in size again.

Step 4

On a floured bench top roll out dough to approximately 30 cm x 18 cm x 1 cm thick.

Step 5

Mix 100 g melted butter, cinnamon and brown sugar together, spread over the dough, roll up dough from the longest side.

Step 6

Cut into 2 cm slices and place on baking tray (not too close together). Stand until doubled in size.

Step 7

Preheat oven to 200C, bake for 25-30 minutes.

Step 8

Combine tablespoons of icing sugar with boiling water, brush over the scrolls to glaze.

Step 9

When cooled make coffee icing by combining remaining icing sugar with hot black coffee. Drizzle or spread over scrolls.