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PAge heAder.....BREADS AND DOUGHS
CINNAMON SCROLLS
Designed for the large bowl: Makes 12
INGREDIENTS
1 ½ teaspoons dried yeast
¼ cup (60ml) warm milk
¼ cup (55g) caster sugar
2 ¼ cups (335g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 eggs, lightly beaten
125g butter, softened and cut into cubes
Cinnamon filling
2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened
METHOD
1. Preheat oven to 200°C fan forced.
Grease a 12 hole
1
⁄3 cup capacity
muffin tray.
2. Combine yeast, milk and 1 teaspoon
of the sugar in a bowl; stir to combine.
Allow to sit in a warm place for 5
minutes or until frothy.
3. Assemble mixer using the dough hook
and the large mixer bowl. Add flour,
cinnamon, salt, eggs, remaining sugar
and yeast mixture into bowl. Slowly turn
mixer to KNEAD/FOLD setting and mix
until almost combined. Add the butter
in, a few cubes at a time, until mixed
through (approx 3–4 min).
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 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
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 or press out to rectangle
shape approximately 25cm x 45cm.
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 bench. 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.