Servings
12
Prep time
Cook time
Recipe
Ingredients
- ¾ cup warm milk
- 2¼ tsp instant yeast or a 7g packet
- ¼ cup runny honey
- 1 egg, plus 1 egg yolk, room temp
- ¼ cup unsalted butter, melted
- ¼ cup unsalted butter, melted
- ¾ tsp good salt
- ¼ cup butter, at room temp
- ¼ cup butter, at room temp
- 1½ tsp ground cinnamon
- 1½ tsp ground cinnamon
- 2½ tbsp butter, melted
- 2 tsp vanilla extract
- ¼ cup warm milk
Method
- Add warm milk to the bowl of a stand mixer with the dough hook attached, sprinkle over the yeast and combine.
- Add in sugar, egg, egg yolk and melted butter and mix until well combined.
- Remove from mixer, stir in flour and salt until a dough starts to form, then return to the mixer and knead for about 7-8 mins.
- If the dough is sticky, add a little more flour; it should be slightly sticky. (You can also knead this dough on a floured surface.)
- Place the dough in an oiled bowl, cover with a towel and leave it in a warm place to rise and double in size — around 1.5 hours, give or take.
- Tip the dough out onto a floured surface and, with a floured rolling pin, roll the dough 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 the dough up as tightly as you can and push gently on the seam to seal.
- Cut off the scraggly ends and then cut them into 2cm sections. You should get around 10 cinnamon scrolls.
- Line a 24cm round pan with baking paper and place each scroll into the pan with the swirly cut side up.
- Cover with a towel and 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.
- Combine sugar, butter, vanilla and milk and mix well. Drizzle over the baked scrolls.
- Tip: You can use this dough recipe for sweet bread.
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