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 hour 45 minutes
: 15-20 minutes
: 12 servings
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
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