Cinnamon Scrolls
Sugar, spice and everything nice!
RECIPE NOTES: You might think the first step to making the dough is bonkers but making a ‘yudane’ bread improver is really worth it (and it is not much extra work or dishes) - it helps achieve a soft, fluffy texture and makes the baked scrolls keep fresher for longer. Do not be tempted to add any extra flour even if the dough feels a really sticky at first (otherwise the buns may be dry once baked). You can check whether the dough is elastic enough by doing the ‘windowpane test’ by taking a small portion of dough and stretch it into a square with your fingers. The dough should stick together and appear mostly transparent, like a window. If the dough breaks very quickly, the gluten strands are too weak and more kneading is needed.
See the dough making clip here:
Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos
Enough for 12 medium scrolls
BREAD IMPROVER
flour (high grade/bread), 50g (80ml or 1/3 cup)
boiling water, 60g (60ml or 1/4 cup)
MAIN DOUGH INGREDIENTS
butter (unsalted), 50g
milk (full fat), 250g (250ml or 1 cup)
instant dry yeast, 8g (10ml or 2 teaspoons)
egg, 1
flour (high grade/bread), 450g (750ml or 3 cups)
sugar (caster), 100g (125ml or 1/2 cup)
salt (fine), 2.5ml (½ teaspoon)
CINNAMON FILLING
butter (unsalted), 100g
sugar (brown), 110g (125ml or 1/2 cup)
ground cinnamon, 30ml (2 tablespoons)
EGG WASH
egg, 1
VANILLA GLAZE - OPTIONAL
icing sugar, about 80g (125ml or 1/2 cup)
milk (full fat), about 15ml (1 tablespoon)
vanilla (extract or paste), 5ml (1 teaspoon)
1. To make the dough, start by making the bread improver by placing the first measurement of high grade/bread flour (50g/⅓ cup) in a medium heatproof bowl then add the boiling water (60g/¼ cup) - stir using a spoon to combine (it will be a stiff dough mixture). Set aside until needed.
2. For the main dough, place the unsalted butter (50g - roughly chopped, to make it melt faster) and milk (250g/1 cup) in a medium heatproof bowl (or saucepan) and heat in the microwave (or on the stove) until the butter has melted and the mixture feels warm. You want this mixture warm but not hot (or it will kill the yeast - if it feels really hot, leave it for a bit to cool to a warm temperature - around 30 - 40°C if you have a thermometer).
3. Place the instant dry yeast (8g/2 teaspoons) in a large mixing bowl (I use a free-standing mixer for ease, but it is not essential if you don’t mind getting your hands dirty and have strong arms for kneading - the dough will be very sticky at first).
4. Add the lukewarm butter and milk mixture followed by the egg (1) then stir a little with a spoon or whisk.
5. Add the bread improver.
6. Add the remaining high grade/bread flour (450g/3 cups), caster sugar (100g/½ cup) and salt (5ml/1 teaspoon) on top.
7. Mix together using a free-standing electric mixer fitted with a dough hook (on a slow speed, setting 2 using a KitchenAid mixer) or by hand for about 10 - 15 minutes until the mixture comes together in a sticky dough.
8. Once the dough feels elastic (and a bit less sticky), remove the dough hook or place it back into a large bowl if making it by hand - a dough scraper is really useful.
9. Leave the dough to prove at room temperature (or in a warmish spot) until double in size (it takes about 2-3 hours depending on the weather).
10. Once the dough has doubled in size, prepare the cinnamon filling by softening the unsalted butter (100g) in a medium size bowl in the microwave or in a small saucepan on the stove on a low heat, then add the brown sugar (110g/½ cup) and ground cinnamon (30ml/2 tablespoons). Mix until a smooth, spreadable paste.
11. Turn the dough out onto a lightly floured surface and shape it with your hands into a rectangle.
12. Roll it out (keeping the rectangular shape) to a thickness of about 5mm.
13. Spread the cinnamon paste all over the rolled-out dough (right up to the edges). If the cinnamon paste feels too firm to spread, softened it for a few seconds (only) in the microwave until spreadable but not melted (it makes it too difficult to work with). If it is melted, just leave it to firm up again.
14. Starting from one of the long sides, roll up the dough into a long log.
15. Using a sharp knife/dough cutter/dental floss, divide the dough log into 12 portions.
16. Place the dough portions swirl side up onto a baking tin/tray lined with baking paper, allowing about 1cm space around each scroll. Don't stress if your dough scrolls are not particularly pretty or perfectly round at this stage - they do tend to sort themselves out when proving.
17. Leave the tray at room temperature (or a slightly warm spot) to prove until the scrolls have doubled in size - approximately 1 hour.
18. When the scrolls are proved, preheat the oven to 180°C (160°C fan).
19. Once proved, brush the top of the proved scrolls with the egg wash (whisk the egg in a small bowl with a fork) then bake until golden brown (about 20 - 30 minutes).
20. While the scrolls are baking, prepare the glaze (if using) by mixing all the ingredients together in a bowl (80g/½ cup icing sugar, 15ml/1 tablespoon milk, 5ml/1 teaspoon vanilla extract or paste).
Alternatively, make a cream cheese icing by beating together 50g unsalted butter, 250g/1 block Philadelphia original cream cheese, 80g/½ cup icing sugar and 5ml/1 teaspoon vanilla paste or extract until light and fluffy.
21. Once the cinnamon scrolls are baked, remove the tray from the oven and drizzle the hot scrolls with the glaze (or spread with the well-beaten cream cheese icing).
Best enjoyed freshly baked or warmed slightly in the microwave or oven for a couple of days.
The baked scrolls can be frozen for up to three months (in an airtight container).
