Cinnamon scrolls

Instructions

1. Preheat oven to 200°C. Lightly spray a baking tray with oil and dust with a little plain flour.
2. Sift self-raising flour and 1 tablespoon sugar into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Gently stir in milk to form a soft dough. Knead dough on a lightly floured surface for 30 seconds, or until just smooth.
3. Using lightly floured hands, press dough out to a 30cm x 22cm rectangle. Combine remaining sugar and cinnamon in a small bowl. Sprinkle dough evenly with cinnamon mixture. Starting at 1 long side, roll up tightly, then stretch out roll to make a 38cm-long log. Cut log into 12 slices.
4. Place slices, cut-side up, on prepared tray so they are just touching. Brush tops with extra milk. Bake for 16-18 minutes or until golden and a skewer inserted in the centres comes out clean. Serve with sliced fresh pears.