Cinnamon Scrolls

The first time I had cinnamon scrolls was when a friend of my brother’s came over from Canada to visit about 4 years ago.  They were the fluffiest, gooiest and most delicious cinnamon treat I had ever had.  I previously have had a love/hate relationship with cinnamon but it is now easily one of my favourite spices (it is tied for first place with nutmeg).  Of course this meant I had to track down a recipe so I could continue making these myself.

The recipe I use is from The Creative Kitchen booklet by Tandaco Yeast.  This particular batch I made isn’t one of my best as they were a little more dense than usual (I think I put the bowl a little too close to the hot oven to rise and it may have slightly cooked the dough before it had a chance to rise), but I managed to get a few good pictures so thought I would write a post nonetheless.

First the dry ingredients are put into the bowl of my KitchenAid mixer with the dough hook attachment.

Then the warmed liquid ingredients are added and kneaded to a smooth dough.

The dough is then put in a lightly oiled bowl, covered with cling wrap and set aside to rise until it has doubled in size.

Once the dough has risen, it is knocked back and kneaded for one minute.  Then I roll the dough into a (very) rough rectangular shape about 5mm thick.

I quickly make the filling and then spread it over the rolled out dough.  Starting with the long edge along the bottom, I roll the dough into a log.

The best way to cut the dough I find, thanks to the tip from my brother’s friend, is to use dental floss (the string version, not the flat tape looking stuff).  I slide the floss underneath the log and then cross the ends and pull on top to cut them into 2-2.5cm wide pieces.  You can cut these with a knife if you like, but they tend to get a little squashed with the pressure from the knife.

The slices are then set aside to rise for another half hour and then put into the oven to bake.

Once golden, after 25 minutes, the scrolls are set aside to cool.

To make the icing, beat the icing sugar and butter until light and fluffy.

Add the milk and vanilla extract (I used vanilla paste because I love seeing all the vanilla bean seeds) and beat until combined.  If you would like it a little runnier, keep adding milk, only a little at a time.

Top each scroll with some of the icing and then enjoy!

Print Recipe

Cinnamon Scrolls

Adapted from The Creative Kitchen by Tandaco Yeast

Course

Bread

Servings

scrolls

Ingredients

Scrolls

• 2 sachets dried yeast 14g
• 4 cups plain/all-purpose flour
• 1 tsp salt
• 1/4 cup sugar
• 300 mL sour cream warmed
• 2 tbsp butter melted
• 1 egg(s) lightly beaten

Filling

• 2 tbsp butter melted
• 1/2 cup brown sugar
• 1 tsp cinnamon

Icing

• 1 tbsp butter
• 1 cup icing sugar sifted
• 1-2 drops vanilla extract
• 1 tbsp milk

Course Bread Servings scrolls Ingredients Scrolls 2 sachets dried yeast 14g 4 cups plain/all-purpose flour 1 tsp salt 1/4 cup sugar 300 mL sour cream warmed 2 tbsp butter melted 1 egg(s) lightly beaten Filling 2 tbsp butter melted 1/2 cup brown sugar 1 tsp cinnamon Icing 1 tbsp butter 1 cup icing sugar sifted 1-2 drops vanilla extract 1 tbsp milk

Instructions

1. Combine the plain flour, yeast, salt and sugar in a large bowl. Add the sour cream, butter and egg and mix until a soft dough forms.
2. Knead the dough for 10 minutes or so until it is smooth and elastic.
3. Place the dough in a lightly oiled bowl and cover with cling film. Leave the bowl in a warm place to double in size (approximately 1 hour).
4. Punch the dough down and knead for 1 minute.
5. If you find it too hard to manage, divide the dough in two and roll each portion into a large rectangle.
6. Spread evenly with the cinnamon filling (to make filling, mix all ingredients together in a small bowl).
7. Starting from the long edge closest to you, roll the dough into a log.
8. Cut into 2-2.5 cm slices using either dental floss or a knife, taking care not to squash the dough, and set aside on a greaseproof paper lined tray to double in size again (approximately 30 minutes).
9. Bake at 180°C for 25-30 minutes, until lightly golden. Once cool, top with icing and sprinkle with additional cinnamon (to make icing, beat butter and icing sugar until light and fluffy, then add vanilla and milk, beating until combined).