Who doesn’t love a fresh cinnamon scroll. Yum. I’ve filled this batch with a cinnamon almond filling, but you can put whatever you like in – crushed berries mixed with almond meal, mashed banana and Nutella, whatever takes your fancy. I have been known to make two batches in short succession, as they really are eaten up quickly.
Dough ingredients
550 grams white bread mix or soft bun mix
2 teaspoons dried yeast
150 mls warm milk
150 mls warm water
60 grams soft butter
Filling ingredients
75 grams brown sugar
75 grams ground almonds
100 grams very soft butter
Glaze (optional)
½ cup sugar
¼ cup of water
Topping
Icing sugar
Water
Food colouring if desired
Flaked, toasted almonds
Method
1. Mix all dough ingredients together with the dough hook of a kitchen appliance or by hand. Knead for 4-5 minutes until smooth and silky. Place in a bowl, cover with oiled cling film and place in a warm place to rise for about an hour.
2. Flour the bench and roll the dough out into a large oblong. The dimensions don’t really matter – it depends on how many scrolls you want, how much filling and how high you want them to be.
3. Line a tin or tins with baking paper. Using a serrated knife cut into the desired sizes and carefully place in the tin/s. cover with oiled cling film and leave to rise for another half an hour or so.
4. Heat oven to 180 degrees C, place the scrolls into the oven and bake for about 20 minutes. Meanwhile make the glaze (optional). Place sugar and water in a saucepan and heat til boiling. Simmer for a few minutes, remove form heat and when scrolls are out of the oven brush them with the glaze while both they and the glaze are still hot.
5. When the buns are cooled mix some icing – it can be tinted pink, or left as white – and drizzle over the scrolls. Top with flaked almonds.
Looks good – will have to try this, though my ovens are dodgy right now!
Ovens plural – you have more than one? Lucky you, Matt!