Kitty's Kitchen Easter Egg Scrolls

Preheat the oven to 180°C

Grab a large mixing bowl and place a sieve on top. Add self raising flour and salt then sieve through.

Add the cold, cubed butter to the bowl and use your fingertips to press the butter into the flour until combined.

Add milk to the mixture and combine using a spoon until dough forms. Knead the dough on a lightly floured chopping board or bench until the dough looks relatively smooth. If the mixture is still sticky or wet add more flour.

Add another sprinkle of flour over the bench or chopping board and roll out the dough until about ½cm thick, using a rolling pin or wine bottle.

To make the filling paste - place the butter into a small bowl and microwave for a few seconds until it's soft (but not melted). Roughly chop the mini chocolate Easter eggs. Add most of the chopped Easter eggs to the softened butter and stir through until you have a thick paste. Reserve some of the chopped eggs to sprinkle on the rolls once cooked and fresh out of the oven.

Brush the paste generously all over the dough, then cut the dough into 6 strips. Roll each strip into a scroll shape, starting from the end closest to you.

Place the scrolls into a lined and greased baking dish. You want the buns to sit snugly in the dish, so that when they expand in the oven they join up to each other and touch the sides of the baking dish.

Whack into the oven for 25-30 mins or until they have puffed up beautifully and turned golden brown. The house should smell divine!

To make the icing - Add the icing sugar and cinnamon to a bowl then add a couple of tablespoons of boiling water and whisk until combined. The consistency should be thick but almost runny. Keep adding water until you reach the perfect consistency.

Drizzle icing all over the scrolls then sprinkle over the remaining chopped up Easter eggs.