Cinnamon Scrolls
Cinnamon scrolls are at their best with too much butter, sugar and cinnamon. These are as soft as a pillow. If you skimp on the good stuff what’s the point?! When you lay your dough flat ready to butter you are handling a wonderfully light yet dense dough that you’ll be tempted to try.
You know you are in heaven once that first mouthful of cream cheese fluff enters your mouth. Clearly I can’t say enough about this recipe, what are you waiting for? Get cooking!
You can follow the directions below or follow along with the...
8 min
DOUGH METHOD
1. Place tempered milk, sugar, yeast and melted butter in your mixing bowl, give a little stir. Cover and let the yeast activate for 10 min.
2. Lightly whisk egg and place in with the milk and yeast mixture along with the salt. along with flour.
3. Combine on low until a dough ball is formed, you can increase the speed once the flour is mostly combined. Total mixing time will be approx. 10 min.
NOTE: if you are mixing by hand, combine the ingredients in a bowl until mostly combined then dump out onto a bench and knead for 8 minutes.
4. Transfer to an oiled bowl and let rise for 60 minutes.
5. After rising dump out onto a flour surface and knead for 15 min and return to a oiled bowl for another 60 minutes.
6. Dump onto your surface, flour shouldn't be needed at this stage the dough should be dry to the touch. Roll out to 2cm thickness with a rolling pin and form a rectangle.
FILLING METHOD
1. Combine room temperature butter, cinnamon and brown sugar and mix well.
ASSEMBLEY, COOK & COOL
1. Spread the filling over the whole dough rectangle with a spatula or the back of a spoon.
2. Fold over one inch of the long length of the rectangle and from there you should be able to roll the dough with ease.
3. Either with a sharp knife or some kitchen twine cut your scrolls into 5 even scrolls.
4. place into a lined baking tray, cover and place in a warm environment to rise for 15 minutes one last time.
5. Combine the basting ingredients and baste over the top of the risen scrolls
6. Place in a pre heated oven at 175C on the middle rack for 20 minutes.
7. Remove and cool for 20 minutes
FROSTING METHOD
1. Combine room temperature butter and cream cheese with vanilla essence and mix together will.
2. Spread generously over the top of the cooked scrolls, best spread over scrolls that still have a little warmth in them.
Best enjoyed fresh so the frosting melts over the scroll.
SUBSCRIBE
SHOP THE UTENSILS
Head to the YouTube channel and there are affiliate links available to purchase the items I cook with.
DID YOU COOK THIS DISH?
Leave a little feedback and tips for others below.
