Cookbook
14
Cinnamon Scrolls
1
Prep minutes / Cook minutes
2
Makes
½ teaspoons dried yeast
¼ cup (ml) warm milk
¼ cup (g) caster sugar
¼ cups (g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
eggs, lightly beaten
g butter, softened and cut into cubes
Cinnamon filling
tablespoons soft brown sugar
tablespoon caster sugar
½ teaspoons cinnamon
g butter, softened
Method
Preheat oven to C fan forced. Grease a hole ⅓ cup
capacity mun tray.
Combine yeast, milk and teaspoon of the sugar in a bowl;
stir to combine. Allow to sit in a warm place for minutes or
until frothy.
Assemble mixer using the dough hook. Add flour, cinnamon,
salt, eggs, remaining sugar and yeast mixture into bowl.
Slowly turn mixer to FOLDING/KNEADING setting and
mix until almost combined. Add the butter in, a few cubes at
a time, until mixed through (approx – min).
Tip
If some of the butter does not combine then stop the mixer
and scrape butter onto dough then mix a little more.
Turn dough out onto a well-floured surface and lightly knead
until combined. Place in an oiled bowl; cover with plastic
wrap and allow to rest in a warm draught free place for
about minutes or until doubled in size.
Meanwhile to make cinnamon sugar, combine the sugars
and cinnamon and set aside.
Once rested, place dough onto a floured surface and roll
or press out to rectangle shape approximately x cm.
Using your fingers or a spatula spread the softened butter
over the dough. Sprinkle the cinnamon mixture over the
dough leaving tablespoon for the tops.
Starting from the long side, roll the dough up to form a log.
If the dough is sticking as you are trying to roll it use a
spatula or flat knife to lift it o bench. The dough should be
very soft.
Trim ends of roll then cut into equal size portions.
Place each scroll, cut side up, into the greased mun pan.
Sprinkle with remaining cinnamon sugar.
Bake in oven for minutes. Serve hot.
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