Recipes

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

  1. Dough

  2. Place the dry ingredients in the mixing bowl and begin mixing with either the machine dough hook or by hand.

  3. Pour in liquid ingredients and mix until the dough is smooth and soft but not sticky.

  4. Turn the dough onto a lightly floured surface and shape into rectangle.

  5. Cover the dough with a damp cloth and leave to rest for 10 minutes.

  6. Filling

  7. In a small bowl, mix together brown sugar, cinnamon and softened margarine.

  8. Roll out dough into a 30 cm x 20 cm rectangle.

  9. Spread dough with filling mixture. Sprinkle with raisins if desired.

  10. 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.

  11. Preheat oven to 190°C.

  12. Cover and let rise until doubled in size, about 30 minutes.

  13. 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.

  • Sweet Bread
  • Yield 12 scrolls
  • Bake for 20 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel