It wouldn't be a cinnamon section without the addition of cinnamon scrolls! So deliciously soft when they're still warm and fresh out of the oven. Perfect for a brunch or special occasions, or you could make a smaller version for lunchboxes. These sweet treats have been shared with us by Alyce Alexandra.
Recipe Tester Feedback: “These cinnamon scrolls looked wonderful and tasted even better. They are wickedly delicious… even without any icing! They will definitely make it to my favourites list!" - Sue
Contains: Gluten / Dairy / Egg
Preparation Time 25 minutes + 2 hours rising time + 1 hour for second rise
Cooking Time 20-25 minutes
Can be frozen before or after cooking
You will need:
- nuts of choice - chopped, optional, to serve (*omit for NF)
- butter - 220g, cubed
- milk - 150g
- raw sugar - 60g
- yeast - 1 Tbsp, dried
- bakers flour - 600g
- salt - 1 tsp, fine
- eggs - 2
- brown sugar - 250g
- cinnamon - 2 tsp, ground
- raw sugar - 100g
- lemon - 1, zest and juice only
- cream cheese - 250g, roughly chopped
- Add the cubed butter (120g only), milk (150g), raw sugar (60g) and dried yeast (1 Tbsp) to the bowl. Program 3 minutes / 37C / Speed 2.
- Add the bakers flour (600g), fine salt (1 tsp) and eggs (2) to the bowl. Mix Speed 5 / 6 seconds.
- Program 2 minutes / Closed Lid / Kneading Function.
- Place dough in an oiled bowl, cover with clingfilm and leave in a warm place to double in size for approx. 2 hours.
- Once the dough has doubled in size, place the brown sugar (250g), ground cinnamon (2 tsp) and remaining cubed butter (100g) in the clean mixer bowl. Program 1 minute / 37C / Speed 4, or until mixture is whipped and spreadable. Scrape down sides when necessary.
- Line a roasting pan with baking paper.
- Roll the dough into a roughly 30x50cm rectangular shape and spread the cinnamon butter on top.
- Starting at the long length of the dough furthest from you, tightly roll the dough towards you, finishing seam side down.
- Cut into 12 portions, then work each into a round shape and arrange in the prepared pan, allowing 3cm between each scroll.
- Cover loosely with a tea towel and set aside in a warm place until the scrolls have risen and are almost touching.
- Preheat the oven to 190C.
- Place the tray into the oven and decrease temperature to 180C.
- Bake for 20-25 minutes or until golden. Allow to cool.
- Add the raw sugar (100g) to the bowl. Mill Speed 10 / 45 seconds.
- Add the lemon zest (from 1 lemon) to the bowl. Blitz Speed 9 / 10 seconds.
- Add the chopped cream cheese (250g) and lemon juice (from 1/2 lemon only) to the bowl. Mix Speed 4 / 5 seconds. Scrape down sides and repeat if necessary.
- Top the cooled scrolls with the icing
- You can add some crunch by sprinkling a handful of chopped nuts on top of the cinnamon butter. Pecans or walnuts are a particularly delicious choice. You can also sprinkle nuts on top of the finished scrolls.
- This dough can be refrigerated for up to three days – simply remove from the fridge 3 hours before baking.
- You can also freeze uncooked scrolls for baking at a later time; once scrolls have risen a second time, freeze flat on a tray, and then transfer to bags when frozen.
- To cook from frozen, place frozen scrolls into cold oven and set temperature to 180C. Bake for approximately 35 minutes, or until golden.