Cinnamon Scrolls Mark II

Welllll.. After the cinnamon-scone-scrolls last time I thought I'd do them properly. We all know scrolls are light and fluffy and almost like a soft puff pastry, so that's what I sought to achieve!

I did a bit of research online and looked at a few recipes on, so here is a bit of a mash up of a couple of different recipes. As you can see there's a bit more work involved but the outcome is definitely worth it!

You will need...
For the dough
3 1/2 cups plain flour
pinch salt
1 1/3 cups milk, warmed
3 tsp dried yeast
2 tbs caster sugar
2 eggs
200gr unsalted chilled butter, chopped finely
flour, extra for dusting

For the Filling
100gr butter, softened
1 cup brown sugar, lightly packed
1 Tbs cinnamon
1 Tbs golden syrup
(add a handful of chopped walnuts and some sultanas if you wish)

For the Icing
1 cup sifted icing sugar
2 Tbs milk
Vanilla essence

1. Add the yeast to the warm milk with the sugar and mix well to combine, leave to sit for 1 minute. Break the eggs into a small bowl and whisk lightly, add them to the milk.
2. Sift the flour with the salt into a large bowl, and make a well in the centre. Pour in the milk as you mix with a spoon, bringing the flour into the milk to form a paste, continue to do so until a dough is formed.

3. Turn dough out onto a lightly floured bench and knead lightly until smooth (you may need a bit of extra flour, but the dough should still be quite soft and sticky). Place into a bowl, cover with glad wrap and leave to prove for 1 hour in a warm place.
4. Turn out your dough on to a floured bench and knead lightly to knock any air out, mould into a rectangular shape and roll using a rolling pin to about a 5mm thickness.
5. Spread out the chopped butter over the dough, and smoosh it in a bit, leaving a 1cm gap around the edges. Sprinkle with a little flour, and fold in the short end furthest from you one-third of the way to the centre of the dough, and fold the short side closest to you over the top.

6. Turn the dough 90 degrees and gently press on the edges to seal. Use a rolling pin to roll the dough down to 5mm thick again. Then repeat the rolling and folding process about 5-6 times. Place on a flat try or plate and cover with glad wrap and leave in the fridge for 30 minutes.
7. Preheat oven to 160 degrees celsius, and grease and line 4 large baking trays.
8. Make the filling by mixing all the ingredients together with a wooden spoon. Remove the dough from the fridge and roll out to 5mm-1cm thickness, then evenly spread with the mixture. Roll up tightly and cut into even slices.

9. Place on the baking tray, leaving room for spreading and leave in a warm place to prove again for 15 minutes or until doubled in size.
10. Bake for 20 minutes until golden. Remove and leave to cool slightly before icing.
11. For the icing, warm the milk, mix all ingredients together well, then drizzle over the top of the scrolls. ENJOY!

Nom Nom Nom!!


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