Cinnamon Scrolls
A sweet, fragrant and delicious dessert.
Ingredients
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
Instructions
Dough
- Warm milk and water ensuring it is not hot.
- Add in a tsp of the sugar into the milk and water along with the yeast.
- Stir the mixture gently and allow to activate until a foamy film is on the surface.
- Stir the salt into the flour.
- In the meantime, melt the butter.
- Once the yeast is ready, add in the egg, melted butter and sugar.
- Mix all the ingredients together. Flour your surface and start kneading the dough until smooth.
- 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.
- Once the dough has doubled in size, place on the floured surface and start to roll out into a rectangular shape.
- Brush some softened butter over the dough.
Filling
- Mix all the filling ingredients and evenly spread atop of the rolled out dough.
Dough
- Roll the dough into a log shape.
- Use a piece of dental floss or twine to cut the log into rolls.
- Grease a baking dish and line the rolls.
- Cover with a tea towel and allow to rise for another 30 minutes.
- 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
- Combine the glaze ingredients together in a small jug or bowl.
Serve
- Once the scrolls are done baking, drizzle the glaze on top and enjoy.
Video
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