Cinnamon scrolls, with their warm spicy flavour, tender dough and sweet sticky glaze make for a deliciously decadent breakfast or afternoon snack.
These scrolls, despite some time dedication and patience being required, are actually very simple, and the heady aroma of baked cinnamon and the sweet taste and gooey texture will make a fine reward for your patience.
Better still, these rolls keep fantastically for a few days, just microwave for a few seconds and it's like they're fresh out of the oven. If you're wanting these cinnamon rolls for an indulgent breakfast, but don't want to be up baking at the crack of dawn, simply allow rolls to prove over night in the fridge and bake the next morning.
1 cup milk, warm
7 grams dry active yeast
1/3 cup unsalted butter, softened
1/2 cup white sugar
1 tsp salt
2 large eggs
4 1/4 cups flour (plus extra for dusting bench)
1 cup brown sugar
1/2 cup unsalted butter, softened
3 tbls cinnamon
3/4 cup icing sugar, sifted
2-3 tbls warm water
1 tbls unsalted butter
1 tsp vanilla extract
For the dough, add yeast to warm milk and stir, allow to sit for 5 minutes. Meanwhile, in the bowl of a stand mixer add sugar, butter, salt and eggs. Using the whisk attachment, mix to combine.
Change mixer attachment to dough hook and add the flour and milk and yeast mixture to the bowl. Mix for 3-4 minutes or until the dough is well incorporated and completely clean off the sides of the bowl.
Place dough in a well oiled bowl and cover with cling film. Allow dough to rise in a warm, draft-free place for about 1 hour, or until doubled in size.
While the dough is proving, to make the filling, place brown sugar, butter and cinnamon in a bowl and mix until well combined and a paste has formed. Set aside.
Once the dough has finished proving, roll out into a 40cm (width) by 30cm (height) rectangle on a well floured bench. Spread the brown sugar and cinnamon paste evenly over surface (note: if the paste is too thick to spread, simply microwave for a few seconds).
Working from the long edge closest to you, roll dough up tightly, then cut into 3cm slices. Dental floss as opposed to a knife works best for this step.
Grease a large baking dish and arrange rolls, be sure to leave a few centimetres between each roll. Cover baking dish with cling film and set aside in a warm place to prove for a further 30 minutes (if baking the next day stop here and allow rolls to prove in the fridge overnight).
While the scrolls are proving, preheat fan-forced oven to 180 degrees C. Remove cling film and bake scrolls for 15-20 minutes or until risen and golden brown (note: bake time will vary depending on how thick the slices were cut).
While the scrolls are baking, mix icing sugar, butter and vanilla in a bowl. Add 2 tablespoons of warm water and stir to make a glaze. Add extra as you see necessary, you are after a thickened cream-like consistency for the glaze.
Remove scrolls for oven and allow to sit for 5-10 minutes. Pour glaze over and serve warm.