Let’s make cinnamon scrolls. The rain has settled in and these are the perfect rainy day treat, and sure they take a little time but aren’t the best things in life worth waiting for? And trust me when I tell you, these are worth it, for the way it’ll make your house smell alone.
Recipe below xx
Cinnamon Scrolls
Makes 12
Scrolls
600 grams plain flour
7 grams dry yeast
3 eggs
300 ml warm milk
60 grams unsalted butter
75 grams caster sugar
Scroll filling
1 cup brown sugar
1/4 cup cinnamon
1/2 cup melted and cooled butter
Icing
3 cups icing sugar mixture
1/4 cup of milk
Scrolls
Mix all the dry ingredients together and gently warm the milk and butter until the butter is melted, don’t overheat the milk, you just want to warm it slightly, if it’s too warm then let it cool slightly. Once it’s at room temperature whisk in three eggs and slowly mix it into the dry ingredients.
You can knead by hand for about 10 minutes or pop it into your mixer with the dough hook and knead until smooth.
Set aside in a lightly oiled bowl, covered with cling wrap or a tea towel, for about 2 hours or it’s doubled in size. Once doubled knock the air out and roll it into a rectangle on a lightly floured surface.
To fill the scrolls melt the butter until it’s smooth, not runny, like a paste, and spread over the dough, sprinkle evenly with the cinnamon and brown sugar.
Taking the edge and roll up and cut into 12-16 pieces, depending on how big you want them, place them on a tray lined with baking paper and leave about 3cm between each scroll to allow them to grow. Cover with plastic or a towel and set aside for 2 hours to double in size again.
Bake in a preheated oven, 170 degree. for about 20 minutes, or until they’re lightly golden brown on top. Set aside to cool.
To make the icing place the icing sugar into a bowl and slowly add the milk, mix it in slowly until you get a thick paste, ice and enjoy them fresh or keep in the fridge and warm up for 30 seconds in the microwave xx
#baking #cinnamoroll #cinnamon #delicious #cake 
