Cinnamon Scrolls

Cinnamon Scrolls
Contributed by
Sophie Ward
Serves
Approximately 24 scrolls
Time
2-3 hours
Easy cinnamon scrolls recipe with no complicated steps. These scrolls are so delicious and make the perfect afternoon treat, or lunchbox treat for kids. Why not try out the coconut & almond flavour variations!

Method

  1. Melt the butter and add to the milk in a small pot on the stove. Heat the liquid to warm (warm enough to activate the yeast - for me it works best at the temperature that is the hottest my hot water goes to).
  2. Put the yeast in a large bowl and add about 1 cup of the warm liquid, stirring to dissolve yeast. Cover bowl with a tea towel and let stand in warm place for 5-10 minutes, to allow the yeast to start working.
  3. When yeast mixture is frothy, add the rest of the liquid as well as salt, 1/2 cup sugar and cardamom. Stir to combine.
  4. Add the wholemeal flour and stir to combine. Add 2/3 of the unbleached bakers plain flour and mix in to form a dough.
  5. Now add the last of the flour, however pay attention to the consistency - you may not need all the flour or you may need a bit more. When the dough forms into a ball that doesn't stick to the sides of the bowl it is the right consistency. Remember that too much flour makes dry scrolls - you can always add more flour later when you are kneading the dough if it still seems too sticky then.
  6. Sprinkle a couple of tablespoons of flour on top of the dough then cover with tea towel. Set aside in a warm place to rise for about 45 minutes, until the dough has doubled in size.
  7. Sprinkle 1/2 cup of plain flour onto a clean work surface. Tip the dough out of the bowl and knead the for a few minutes, working in the flour plus a bit more if it still sticks to the bench. When the dough doesn't stick to either hands or bench, it is ready to be rolled out to a 1 cm thick rectangle, approx 30x60cm. Alternatively, you can split the dough in half and make two rectangles a bit smaller.
  8. Spread 50g melted butter and 1/2 cup of sugar evenly across the rectangle/s. Roll the dough from the longer side, to make a long roll of dough/filling. Slice the roll into 24 even scrolls. Place each scroll on its side in a paper patty case and lay about 12 per oven tray.
  9. Cover trays with tea towel for scrolls rise again - about 20-30 minutes, until doubled in size.
  10. Brush top of scrolls with beaten egg and sprinkle up to 1/2 cup extra sugar.
  11. Bake in a preheated 200°C oven for about 8 minutes until golden, rotating the tray halfway if needed.

TO MAKE COCONUT SCROLLS: For the filling, spread 150g softened organic coconut butter along with 1/2 cup organic desiccated coconut. Sprinkle with extra desiccated coconut on top. Note - Organic Coconut Butter is not the same as coconut oil.

TO MAKE ALMOND SCROLLS: For the filling, spread 150g almond butter and sprinkle with 1/2 cup flaked almonds. Sprinkle with finely chopped almonds on top.

Buy Ingredients

  • Organic Almonds 200g

    $12.50
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  • Organic Dairy Milk Full Cream 1L

    $3.15
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  • Organic Coconut Butter 340g

    Organic Coconut Butter 340g

    $10.95
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    SKU:
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  • Organic Cinnamon Powder 80g

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    SKU:
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  • Natural Instant Yeast 125g

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  • Organic Desiccated Coconut Organic Coconut Desiccated Fine 650g

    Organic Coconut Desiccated Fine 650g

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