Cinnamon Scrolls

A sweet, fragrant and delicious dessert.

Dough

  • 2½ Cups Plain Flour
  • ¼ Cup Sugar
  • 2 Tbsp Unsalted Butter
  • 1 Egg
  • 2½ tsp Active Dry Yeast
  • ½ Cup Water
  • ¼ Cup Milk
  • 1 tsp Salt

Filling

  • ⅔ Cup Brown Sugar
  • ¼ Cup Melted Butter
  • 1 Tbsp Ground Cinnamon
  • 1 tsp Vanilla (- Sugar or Liquid)

Vanilla Glaze

  • 1½ Cups Icing Sugar
  • ¼ Cup Melted Butter
  • 1 tsp Vanilla Extract
  • 3 Tbsp Milk (- Or Until Smooth)

Dough

  1. Warm milk and water ensuring it is not hot.

  2. Add in a tsp of the sugar into the milk and water along with the yeast.

  3. Stir the mixture gently and allow to activate until a foamy film is on the surface.

  4. Stir the salt into the flour.

  5. In the meantime, melt the butter.

  6. Once the yeast is ready, add in the egg, melted butter and sugar.

  7. Mix all the ingredients together. Flour your surface and start kneading the dough until smooth.

  8. Spray a bowl with booking spray, roll the dough around in it to coat the outside. Cover the bowl with a tea towel and allow to rise and double in size for approximately 1 hour or less if the area is warm enough.

  9. Once the dough has doubled in size, place on the floured surface and start to roll out into a rectangular shape.

  10. Brush some softened butter over the dough.

Filling

  1. Mix all the filling ingredients and evenly spread atop of the rolled out dough.

Dough

  1. Roll the dough into a log shape.

  2. Use a piece of dental floss or twine to cut the log into rolls.

  3. Grease a baking dish and line the rolls.

  4. Cover with a tea towel and allow to rise for another 30 minutes.

  5. Once they have risen, coat them with a brushing of melted butter and place into the oven on 180°C (356°F) for approximately 12-15 minutes or until golden.

Vanilla Glaze

  1. Combine the glaze ingredients together in a small jug or bowl.

Serve

  1. Once the scrolls are done baking, drizzle the glaze on top and enjoy.

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