Scrumptious Cinnamon Scrolls

 

Not having been a bread maker most of my life I was always a little afraid of using yeast, until I decided to have a go making cinnamon scrolls.  Astonishingly successful on my first attempt, it introduced me to the wonderful world of bread making, full of knowhow, wonders and surprises.  The recipe calls for instant dry yeast, which comes in packets of granules from the baking section of the supermarket.  It is a living organism that is dormant until activated, usually in lukewarm water.  You can use a bread machine to make the dough quickly.  I don't have one and find it enjoyable working 'hands on' with the dough - a mindfulness and relaxing exercise.  I've also learned to be patient.  It takes time for the dough to rise, not once, but twice!  The rolls look  absolutely sumptuous coming out of the oven, sweet and sticky.  A perfect indulgence for your morning or afternoon tea.  Serve them warm or in room temperature.

Makes 9

INGREDIENTS

For the dough:

• ¾ cup warm milk
• 2¼ teaspoon instant dry yeast
• ¼ cup white sugar
• 1 egg plus 1 egg yolk, at room temperature
• ¼ cup melted unsalted butter
• 3 cups bread flour
• ¾ teaspoon sea salt

For the filling:

• ⅔ cup brown sugar
• 1½ teaspoon ground cinnamon
• ¼ cup softened unsalted butter

For the topping:

• ½ cup thickened cream

METHOD

1. In a large bowl, add warm milk and sprinkle yeast on top.  Set it aside for a few minutes.
2. Add in sugar, egg, egg yolk and melted butter.  Mix with a wooden spoon until combine.  Stir in flour and salt until a dough begins to form.
3. Turn the dough onto a well-floured service and knead it for 8-10 minutes until it forms a slightly sticky ball.
4. Transfer the dough ball to a well-oiled bowl.  Cover with plastic wrap and place in a warm place. (To create a warm place, I turn the oven on to moderate heat for 1-2 minutes, then turn it off.)  Allow the dough to rise for 1 hour, or until doubled in size.
5. Transfer the dough to a well-floured surface and roll it out evenly into a 36x23cm / 14x9" rectangle with a wooden pin.
6. Spread soften butter over the dough, leaving 1cm / ¼" margin at the far side of the rectangle.
7. In a small bowl, mix together brown sugar and cinnamon.  Sprinkle mixture evenly over the dough, gently pressing it into the butter.
8. Roll the dough up tightly, starting from the 36cm / 9" side, sealing the edges of the dough as best you can.
9. Cut the rolled-up dough into 9 equal sections using a serrated knife or floss.
10. Place scrolls cut side up in a 23cmx23cm / 9"x9" baking pan lined on the bottom and all sides with baking paper.
11. Cover the pan with plastic wrap and place in a warm place.  Let the scrolls rise again for 30 minutes.
12. Pour some thickened cream over the top of each scroll just before they go into the oven. (It makes them nice and gooey when you eat them!)
13. Bake the scrolls in a preheated 180C°/ 350°F oven for 20-25 minutes or until slightly golden brown.

Source (with adaptations): Monique of AmbitiousKitchen.com