I have tried so many different Cinnamon Scrolls recipes before, both easy and difficult, but this recipe is the best yet! It is very easy with not too many steps involved, and the dough only needs to rise once rather than the usual twice.
Rather than proving the dough in a bowl, before shaping the dough and proving again like most recipes call for, we skipped the first proving. Instead, we lest our dough rest for 10 minutes before rolling, and then let our scrolls double in size once they were assembled. The dough still turned out perfectly, and the scrolls are just as soft, if not softer, than any other dough we have made.
These scrolls are a simple cinnamon and sugar scroll, but once you have mastered the dough you can fill it with anything you like, such as adding sultanas or finely chopped apple.
- 2 1/2 cups bakers or plain flour
- 2 tablespoons sugar
- 2 1/2 teaspoons dried yeast
- 1/2 cup water
- 1/4 cup milk
- 40g butter
- 1 egg
- 45g extra butter, softened
- 1 tablespoon cinnamon
- 1 tablespoon brown sugar
- 1/2 cup icing sugar
- 1 tablespoon extra milk.
In a large bowl, combine the flour, sugar and yeast.
Place the water, milk and butter in a microwave proof and microwave until butter has melted. Pour the butter mixture into the dry ingredients, add the egg and mix until a dough forms, adding a little extra flour if necessary.
Turn the dough onto a lightly floured surface and knead for a few minutes, until dough is smooth and elastic. Let the dough rest for around 10 minutes.
Roll out the dough until it makes a rectangle measuring approximately 35cm by cm. Spread on the extra butter, the sprinkle over the cinnamon and brown sugar.
Roll the dough into a log from the long side. Cut into 12 evenly sized rounds. Place the scrolls in a greased 24cm square baking dish and place in a warm area for around 1 hour, until scrolls have doubled in size.
Bake at 180c for 30 minutes, covering with foil 10 minutes into the baking time to prevent the scrolls from browning too much.
To make the glaze, combine the icing sugar and extra milk in a small bowl.
Drizzle the glaze over the scrolls while still in the baking dish and serve.