This cinnamon scroll recipe will stop you scrolling!
I love swinging between new recipes and old favourites, and this one from Kim on Instagram knocked all our socks off. Big thanks to Kim for sharing her recipe, you can find her original post here (and admire her beautiful garden and baking while you're there!)
Kim's Cinnamon Scrolls
2.5 tsp instant dried yeast
1 cup milk, lukewarm
2 large eggs, beaten
75g butter, softened
1 tsp salt
1/2 cup caster sugar
4 cups bakers flour
1 cup brown sugar
115g butter, softened to spreadable
2 tbsp cinnamon
1/2 cup thickened cream, lukewarm. (The cream is to pour over scrolls once they are in pan before baking – don’t skip this step!)
Cream Cheese Icing:
170g cream cheese
75g cup butter, softened
1 cup icing sugar
1 tsp vanilla essence
· Pour warm milk into the bowl of a Kitchenaid/mixer, sprinkle yeast on top, let it sit for a few minutes.
· Add eggs, butter, salt and sugar.
· Add flour and mix using the dough hook until just combined. Let it sit for a few minutes to absorb.
· On low speed, beat the dough for 6 minutes. It should be elastic and smooth, but still a bit sticky.
· Lightly grease a large bowl with oil and put dough in. Cover lightly with cling wrap or a tea towel.
· Heat oven* so it’s warm, not hot. Put bowl of dough inside, wait for dough to double in size. The time taken to do this can vary. Keep an eye on it.
· In a medium bowl, mix the cinnamon filling ingredients into a paste. Set aside.
· When dough is ready, sprinkle flour on counter and a rolling pin. Roll the dough out to about 60cm x 40cm (24×15") rectangle.
· Spread filling evenly across the dough using a rubber spatula.
· Roll the dough up tightly into a scroll/sausage shape.
-Cut it into 12 slices and place in a large, lightly-greased baking dish (I use a 10” x 14” Pyrex baking dish).
· Cover with cling wrap and put in the warm oven* so they can rise to almost double. Keep an eye on it.
· After the rolls have risen, pour lukewarm cream over the top
· Preheat the oven to 190 degrees C.
· Bake rolls for around 20-25 minutes until golden on top and look cooked through.
· Allow the rolls to cool slightly
· To make the icing, put the softened butter and cream cheese in the Kitchenaid/mixer and mix on medium speed until creamy. Add vanilla and sugar and mix well.
· Spread the icing over all of the rolls when they are warm, or individually add the icing to each roll when serving.
* NOTE FROM MAYA
-I let my dough rise on the hearth by the wood fire instead of using the oven
TIP FROM KIM
-I use a Kitchenaid with a dough hook, but you don’t need it, can make and knead the dough manually as you would do to make bread dough.