Cinnamon Scrolls
A Cinnamon Scroll is a sweet pastry consisting of a rolled sheet of dough with a spread made of cinnamon and sugar. The dough is rolled, cut into individual portions, and baked.
Makes 12 Cinnamon Scrolls.
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| DOUGH | ||
| 400 g | Laucke Wallaby Bakers Flour | 2½ cups |
| 6 g | Laucke Bakers Yeast | 2 tsp |
| 50 g | White Sugar | 4 tbsp |
| 3 g | Salt | ⅓ tsp |
| 60 g | Egg | 1 each |
| 40 g | Softened Margarine | 4 tbsp |
| 90 ml | Milk | 4½ tbsp |
| 65 ml | Water | 13 tsp |
| FILLING | ||
| 220 g | Brown Sugar | ⅞ cup |
| 7 g | Ground Cinnamon | 2½ tsp |
| 115 g | Softened Margarine | 8 tbsp |
| Raisins (optional) | ||
Method
Dough
Place the dry ingredients in the mixing bowl and begin mixing with either the machine dough hook or by hand.
Pour in liquid ingredients and mix until the dough is smooth and soft but not sticky.
Turn the dough onto a lightly floured surface and shape into rectangle.
Cover the dough with a damp cloth and leave to rest for 10 minutes.
Filling
In a small bowl, mix together brown sugar, cinnamon and softened margarine.
Roll out dough into a 30 cm x 20 cm rectangle.
Spread dough with filling mixture. Sprinkle with raisins if desired.
Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly oiled muffin trays.
Preheat oven to 190°C.
Cover and let rise until doubled in size, about 30 minutes.
Bake in an oven 190°C for 20 minutes, or until browned. Remove from the muffin pan to cool.
Helpful Hints
- Serve warm or top with icing.
