Cinnamon Scrolls

Method

• 1)

  Add 200mL milk and 60g butter to pot and warm on stove (or in microwave) till warm to touch. Don’t overheat it.

• 2)

  Into a mixing bowl, add 50g sugar, 1 egg and 1 yolk. Whisk them together.

• 3)

  Add warmed milk and butter into whisked eggs and sugar. Make sure not too hot or will scramble the eggs/burn off the yeast.

• 4)

  Add yeast to mixing bowl and give it a swirl/a few minutes to activate.

• 5)

  Add 400g of flour to bowl.

• 6)

  Combine together into a dough using a spoon or in Kitchen Aid on a low speed.

• 7)

  Once the dough is combined either start hand kneading it (on a clean surface sprinkled in flour) or increase speed on Kitchen Aid to knead.
  – If hand kneading will likely take 5-10 minutes
  – If kneading in Kitchen Aid will likely take 2-4 minutes
  – Aiming for it to be combined, easy to handle and able to be stretched.
  Add sprikles of flour if the dough feels too sticky

• 8)

  Turn your dough out onto the bench, pat the outside with some flour, and hand knead it into a dough ball.

• 9)

  Pop into a mixing bowl that has been drizzled/sprayed with oil and cover all the sides.

• 10)

  Set aside to rest/double in size in a warm place with a damp tea towel over the top (for 1-1.5hours).

• 11)

  While the dough is rising, put 140g dark brown sugar and 2 heaped teaspoons of cinnamon into a bowl. Mix together.

• 12)

  Melt another 60g of butter in a separate bowl.

• 13)

  Pop your oven onto 180C and get a baking tray with baking paper ready (you still have a while).

• 14)

  Once dough has risen, ours took 1 hour, turn it out onto a floured bench top.

• 15)

  Gently pat your dough out, then roll and stretch it evenly into a rectangle (ours was approx 40x20cm).

• 16)

  Paint your melted butter onto the dough, leave a cm around the edges not painted.

• 17)

  Sprinkle the dough with your brown sugar/cinnamon mix. Leaving the edges free again. Use the pastry brush over the top to even it all out and make sure its all covered.

• 18)

  Start rolling up the dough tightly and evenly (start at one of the longer sides).

• 19)

  Cut off the ends as testers, then cut the rest of the log into equal portions. We did 8 pieces!

• 20)

  Put standing up in a baking dish. Press them down a little bit and have them just touching. Set aside again with a damp tea towel over the top for 30-45 mins.

• 21)

  Add 75g of icing sugar, 115g of cream cheese, 60g of butter, 1 teaspoon of vanilla bean paste and zest of 1 lemon into a bowl and whisk it together. Then pop to the side.

• 22)

  Once your buns have doubled in size (ours took 30 mins), the oven on 180C for approx 20 mins.

• 23)

  Leave them to rest once cooked before icing.

• 24)

  Once warm to touch and not hot, spoon icing on top of each bun then spread it out with a pastry brush.

• 25)

  Sprinkle with salt and then ENJOY!!