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Cinnamon Scrolls
Makes 12
INGREDIENTS
1 ½ teaspoons instant dried yeast
¼cup (60ml) warm milk
¼cup (49g) bakers sugar
2 ¼ cups (306g) bread flour ½ teaspoon cinnamon
¼teaspoon 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
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
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.
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BEM600XL_IB_A12_FA.indd 42 | 21/06/12 10:25 AM |
