cinnamon scrolls

I grew up making cinnamon rolls with my Dad and when I came home from Brisbane last weekend, that's all I wanted to bake. I had everything I needed in the cupboard so set to work. Pretty soon the whole house was smelling of freshly baked cinnamon buns - just the best!

The yeast dough can be made the day before and stored in the fridge then brought to room temperature when needed. Once the dough is rolled out, the cinnamon filling is spread over the dough, the dough is then rolled and sliced and placed in a muffin tin and set aside in a warm place to rise. I made these on a very cold day and had to rest the tray on my heater protected by a towel to encourage the scrolls to rise.

Here's the recipe for you which makes 12 large scrolls. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. These are best served the day they're made. Otherwise as soon as they're cool, store in plastic bags, freeze and defrost when needed.

Cinnamon Scrolls
90g butter              
170 mls milk                              
2 tsp vanilla                         
400 gm plain flour  
½ tsp salt                                
40g caster sugar 
10g dried yeast   
1 egg, beaten

30g melted butter 
Granulated sugar

80 g of soft butter
100g granulated sugar
1 tsp golden syrup
4 tsp cinnamon
30 g almond meal

Syrup - optional
1/3 cup water
1/3 cup caster sugar
1 cinnamon quill

Melt butter in a small saucepan over low heat, add milk and vanilla and heat until lukewarm. Mix flour, salt, sugar and yeast in an electric mixer fitted with a dough hook. Make a well in the centre, then, with motor running, pour milk mixture and beaten egg into the well and knead until smooth and shiny (2-3 minutes).  

Transfer the dough to a buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (1 hour). While the dough is rising, make the filling. In a small bowl, cream together the butter, sugar, the syrup and the ground cinnamon. Mix in the almond meal to form a paste, ensuring there are no lumps in the mixture.

Lightly grease a 12 cup muffin tin or line each with a paper liner. Knock back the dough on a lightly floured surface then roll out to a 20cm x 35cm rectangle. Brush the edge of the dough with water before evenly spreading the filling over the dough to within a cm of the edge. Start rolling the dough tightly from the long edge then with a sharp knife or scissors cut crosswise into 12 even pieces. Place each roll into the prepared muffin tray then coat the buns with the remaining melted butter and sprinkle each bun with a little sugar. Cover with a tea towel or place inside a large plastic bag and stand in a warm place to prove (30 minutes – 1 hour).

Preheat the oven 180°C. Place the muffin pan on the middle shelf of the oven and bake for about 25 minutes or until the buns have risen and are well browned. While the scrolls are baking make the syrup, if using.

Bring sugar and water to a simmer and stir until sugar dissolves. Add the cinnamon quill and bubble the syrup for a few minutes until the syrup thickens a little. Remove from heat and set aside to cool allowing the cinnamon quill to steep in the syrup. As soon as the scrolls leave the oven, drizzle 1-2 tbs of the syrup over each bun. Cool in the tray for 15 minutes to let the buns absorb the syrup and then cool to room temperature on a wire rack. Can be eaten warm or at room temperature.

The scrolls came out of the oven sky-high and smelling so good. I had one straight away and have the rest tucked in the freezer for whenever a cinnamon scroll craving strikes.

See you all again next week with some more baking from my kitchen. 

Bye for now,


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