Servings
12
Prep time
Cook time
Recipe
Ingredients
- 3⁄4 cup warm milk
- 21⁄4 tsp instant yeast or a 7g packet
- 1⁄4 cup coconut or raw sugar
- 1 egg, plus 1 egg yolk
- 1⁄4 cup unsalted butter, melted
- 3 cups OO fl our, plus extra for dusting
- 3⁄4 tsp salt
- 1⁄4 cup butter, at room temp
- 2⁄3 cup brown sugar
- 1 1⁄2 tsp ground cinnamon
- 2 cups icing sugar, sifted
- 2 1⁄2 tbsp butter, melted
- 2 tsp vanilla extract
- 1⁄4 cup milk
Method
- Add warm milk to the bowl of a stand mixer with dough hook attached, sprinkle over the yeast and combine (alternately you can whisk together). Add in sugar, egg, egg yolk and melted butter and mix until well combined.
- Remove from mixer, stir in fl our and salt until a dough starts to form, then return to mixer and knead for about 7-8 mins.
- If dough is really sticky, add a little more flour. It should be slightly sticky though. (You can also knead this dough on a floured surface.)
- Place the dough in an oiled bowl, cover with a towel and leave in a warm place to rise and double in size — around 90 mins, give or take.
- Tip the dough out onto a floured surface and with a fl oured rolling pin, roll the dough out into a large rectangle, about 40cm x 20cm.
- Gently rub the butter over the dough.
- Combine sugar and cinnamon and sprinkle over the butter.
- Roll dough up as tightly as you can (like a sausage) and push gently on the seam to seal.
- Cut off the scraggly ends and then cut into 2cm sections — we get around 10 cinnamon scrolls.
- Line a 24cm round pan with baking paper and place each scroll into the pan with the cut swirly side up.
- Cover with a towel and allow to rise again for 30-40 mins.
- Preheat oven to 180°C.
- Bake scrolls for 20 mins or until just slightly golden brown. Don’t overcook them or they will dry out.
- Once cooked to your liking, remove from oven and prepare the frosting.
- Combine icing sugar, butter, vanilla and a little milk at a time, stirring, until you get a thickish but still pourable consistency. Pour over the scrolls and enjoy.
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