Cinnamon scrolls
Cinnamon scrolls Contributed

DAN AND STEPH: Fill the house with the scent of cinnamon

Cinnamon scrolls

INGREDIENTS: Scrolls: 2 cups milk

½ cup melted unsalted butter

½ cup caster sugar

7g yeast

4 cups plain flour

1 tsp baking powder

2 tsp salt

¾ cups plain flour (extra)

Filling: ¾ cup unsalted butter, softened at room temp

¾ cup brown sugar

2 tbs ground cinnamon

Icing: (optional) 300g cream cheese, softened

2 tbs melted butter

2 tbs milk

1 tsp vanilla

1 cup icing sugar

METHOD: Preheat oven to 180C. Prepare and oil a rectangle or large round cake tin. Scrolls: In a bowl add the milk, melted butter and sugar - whisk for 1 min. Sprinkle with the yeast and allow to set for 1 min. Add the flour and then mix well with a wooden spoon. Cover bowl with cling film and a tea towel and allow to prove in a warmish place for 1 hour. Remove wrap and then sprinkle over the baking powder, salt and the ¾ cup of flour, then with a wooden spoon mix well. Pour out on to a well floured bench and knead for 1 min. Roll out into a rectangle about 1cm thick. Filling: Spread the soft butter over the entire rectangle, then sprinkle the brown sugar and then the cinnamon. Roll up (length ways so you have a long log). Then cut the log into scrolls about 3cm thick, reshape slightly rounded again and place tightly next to each other in your prepared tin. Cover with cling film again and allow to rise for 30 minutes. Place in oven and bake for 30-35 minutes until golden.

Icing: In a bowl add the cream cheese, milk, melted butter and vanilla. Whisk to combine and add sifted icing sugar. Once the scrolls are cooled spread with a generous amount of icing.