If like me you’re a little partial to a cinnamon scroll or two, making them yourself is actually easier than you think! Nothing beats the waft of freshly baked cinnamon scrolls streaming through your house … so come on over and join us as we unlock just how easy they are to make with Mum Central’s cinnamon scrolls recipe.
IMPORTANT: Given the nature of the recipe, you need to factor in time for the dough to prove. These make the perfect morning recipe so they’re ready to eat later in the day OR make the dough the night before so they’re ready to bake in the morning.
Plus, while this recipe makes 9 scrolls, you can freeze these babies to enjoy another day if 9’s too many. It’s also worth noting to make light work of the kneading step, an electric mixer and dough hook is mighty handy!
CINNAMON SCROLLS RECIPE
Makes: 9 scrolls
Ingredients
For the dough
- ¾ cup full-fat milk
- 2¼ teaspoons instant dried yeast
- ¼ cup caster sugar
- 1 egg plus 1 egg yolk at room temperature
- 60g butter, melted
- 3 cups of baker’s flour, plus extra for dusting
- ½ tsp salt
For the filling
- ½ cup dark brown sugar (or regular brown)
- 1½ tbs ground cinnamon
- 60g butter, softened
For the icing
- 120g cream cheese, softened
- 40g butter, softened
- ¾ cup icing mixture sugar
- 1 tsp vanilla extract
Method
1. Warm the milk in the microwave for 30 seconds to a lukewarm temperature, similar to tepid bathwater. Pour it into your stand mixer bowl and sprinkle the yeast over the top.
2. Add in the sugar, egg, extra egg yolk and melted butter. Mix until combined. Stir in the flour and salt with a wooden spoon until the dough starts to form.
3. Using a dough hook on your stand mixer, knead the dough for 8 minutes. You can do this by hand on a floured bench too – it’s a great workout!
4. Transfer your kneaded dough ball to a large oiled bowl and cover with plastic wrap. Place it in a warm spot and let it prove (rise) for 60 – 90 minutes, or until it has doubled in size.
5. Roll the large dough ball out into a 35cm 20cm rectangle, as best you can. Leaving 1cm at the top edge without any butter or filling, spread the dough with the softened butter and then sprinkle the combined brown sugar and cinnamon over the top, lightly pressing it into the buttered dough.
6. Tightly roll the dough up, rolling away from you. And press the long edge down to seal the dough roll. Trim the long ends so they’re even. Cut 9 pieces around 2.5cm wide to make 9 cinnamon scrolls.
7. Line an 8-inch square tin with baking paper and place the scrolls in the pan. Cover with plastic wrap and let them prove again in a warm spot for 30 minutes. Preheat the oven to 170C. NOTE: If making them for baking the next morning, put them in the fridge now and let the dough come to room temp before baking.
8. Remove the plastic wrap and bake for 20 minutes or until JUST golden, so they’re still soft in the middle. Allow cooling in the tin for 10 minutes.
9. Make the icing by mixing together the cream cheese, vanilla and butter until smooth. Then add the icing sugar and mix until smooth again.
10. Spread the icing over the cinnamon scrolls while in the tin.
11. When cooled slightly, tear the cinnamon scrolls apart and devour. Don’t forget to pop the kettle on while you wait. YUM!
What do you think, will you be giving this cinnamon scrolls recipe a try? Let us know how you go, we’d love to hear!
