Recipes

Cinnamon Scrolls

You asked for it, so here it is! My delicious recipe to make the fluffiest, scrummiest, moist and decadent cinnamon scrolls.

Pro Tip: You must use bread flour for this recipe!

Bread flour has a higher protein content, typically around 12-14%. The higher protein content gives bread flour more strength and elasticity, making it ideal for yeast-based bread recipes that require strong gluten development to achieve a good rise and structure.

For the dough:
¾ cup warm milk
2 ¼ teaspoons quick rise or active yeast
¼ cup sugar
1 egg plus 1 egg yolk
¼ cup butter melted
3 cups bread flour and some for dusting
3/4 teaspoon salt

For the filling:
2/3 cup brown sugar
1 ½ tablespoons cinnamon
¼ cup butter softened

For the cream cheese frosting:
270g cream cheese, softened
3 tablespoons butter, softened
¾ cup icing sugar
1 teaspoon vanilla essence

 

METHOD

Warm milk in a microwave-safe bowl or on the stovetop until it’s around 60 degrees. I place the milk in the microwave on high for 1 minute. Transfer warm milk to a bowl and sprinkle yeast on top. Add the sugar, egg, egg yolk and melted butter. Mix until well combined. Next, stir in flour and salt with a wooden spoon until a dough begins to form.

Place the dough hook on your electric mixer and knead the dough on medium speed for 6-8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t have an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer the dough ball to a well-oiled bowl, and cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. T
After the dough has doubled in size, transfer the dough to a well-floured surface and roll it out into a rectangle. Spread softened butter over the dough, leaving a 2cm margin at the far side of the dough.

In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll the dough up, starting from one side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 3cm sections with a serrated knife or floss.

Place cinnamon rolls on a baking tray lined with baking paper.
Put the tray of cinnamon rolls into a pre-heated oven on 180 degrees fan forced for 20-30 minutes. Once the rolls are cooked allow them to cool for 5-10 minutes before frosting.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve!

 

 

 

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