About the Recipe
Cinnamon scrolls are at their best with too much butter, sugar and cinnamon. These are as soft as a pillow. Smeared with a healthy covering of cream cheese frosting.
Ingredients
DOUGH
X1 egg (room temp)
2.5 tsp 10g dry active yeast
540g bread flour
1/4 tsp salt (flake salt)
1/4 caster sugar
3 tbsp 30g butter
1 cup 250g milk 43°c
FILLING
135g brown sugar
3 tsp 8g cinnamon
3 tbsp 30g butter
BASTE
30g melted butter
1.5 tbsp brown sugar
1 tsp cinnamon
FROSTING
3 tbsp 30g butter
200g cup cream cheese
1.5 cups powdered sugar
1 tsp vanilla extract
Method
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 in a warm environment for 60 minutes.
5. 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.
1.1 Or for a more uneven disbursement of sugar spread the butter over the dough then sprinkle the cinnamon and brown sugar unevenly to create pockets of sugar throughout.
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.