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PAge heAder.....
RECIPES
CINNAMON SCROLLS
Makes 12
INGREDIENTS
1 ½ teaspoons instant dried yeast
¼ cup (60ml) warm milk
¼ cup (49g) bakers sugar
2 ¼ cups (306g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 large eggs, lightly beaten
1 stick butter, softened and cut into cubes
Cinnamon filling
2 tablespoons + 1 teaspoon soft brown sugar
1 tablespoon +1 teaspoon bakers sugar
1 ½ teaspoons cinnamon
1oz (30g) butter, softened
METHOD
1. Preheat oven to 400° F (200°C) no fan
350° F (180°C) with fan. Grease a L cup
capacity muffin tray.
2. Combine yeast, milk and sugar in a
bowl; stir to combine. Allow to sit in a
warm place for 5 minutes or until frothy.
3. Combine flour, cinnamon, salt, eggs
and yeast mixture into the bowl of the
electric mixer. Using the dough hooks
mix on speed 1 until almost combined.
Add the butter in a few cubes in at a
time until mixed through (approx
3-4 minutes).
TIP
If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.
4. Turn dough out onto a floured surface
and lightly knead until combined. Place
in a floured bowl; cover with plastic
wrap and allow to rest in a warm place
for about 45 minutes or until doubled
in size.
5. Meanwhile to make cinnamon sugar,
combine the sugars and cinnamon and
set aside.
6. Once rested, place dough onto a floured
surface and roll out to rectangle shape
approximately 9.5" X 18". Using your
fingers or a spatula spread the softened
butter over the dough. Sprinkle the
cinnamon mixture over the dough
leaving 1 tablespoon for the tops.
7. Starting from the long side, roll the
dough up to form a log.
TIP
If the dough is sticking as you are
trying to roll it use a spatula or flat
knife to lift it off counter-top. The
dough should be very soft.
8. Trim ends of roll then cut into 12 equal
size portions. Place each scroll, cut
side up, into the greased muffin pan.
Sprinkle with remaining cinnamon
sugar.
9. Bake in oven for 20 minutes. Serve hot.
BEM600XL_IB_A12_FA.indd 42 21/06/12 10:25 AM