Cinnamon Scrolls

I have to admit I’m a bit late to a love affair with Cinnamon Scrolls. For the longest time when faced with a counter full of sweets, cinnamon scrolls were never my first choice, but recently things changed. I had one of the most amazing cinnamon scrolls at the Milk Bar by Cafe Ish in Redfern and it got me hooked. I can’t say that I’ve come even close to matching the standard of their scrolls, but these are a pretty decent first effort. And stay tuned, because there’s bound to be more scrolls popping up on the blog soon as I hone my skills and try out some new wacky combinations, but for now there’s Bill Grainger’s Cinnamon Scrolls.

Cinnamon Scrolls

Bills Cinnamon Scrolls
Recipe from Bills Sydney Food

Ingredients:
- 125g unsalted butter, cubed
- 1 cup milk
- 2 x 7g sachets dried yeast
- 1/4 cup lukewarm water
- 4 cups plain flour
- 1/4 cup sugar
- pinch of salt
- 2 eggs. lightly beaten
- 80g unsalted butter, melted
- 3/4 cup firmly packed brown sugar
- 1 tbsp ground cinnamon
- 1 cup icing sugar
- 1-2 tbsp warm water
- 1/2 tsp vanilla essence

Method:

Mix the yeast with the warm water and set aside. Place milk and cubed butter in a saucepan over a low heat until the butter is melted. Sift the flour and salt into a large bowl, add the sugar and mix to combine. Make a well in the center and add the eggs, milk mixture, and yeast. Stir to combine until it forms a dough. Turn out onto a floured surface and knead for 6-8 mins, adding more flour if the dough is too sticky (NB I probably ended up adding nearly an additional 1/4 cup as the dough was very sticky and I had quite large eggs). Place the dough into a lightly greased bowl, cover with cling film and leave to rise in a warm place for 30mins – 1hr or until doubled in size.

Mix together the brown sugar and cinnamon in a bowl and set aside. Knock back the dough and turn out onto a floured surface. Roll out the dough into a rectangle approximately 60cm x 23cm in size. Brush the dough sparingly with the melted butter, reserving some for later. Sprinkle all over with the brown sugar mixture. Roll up the dough into a log, starting by folding up the long end and continuing to roll all the way. Trim the edges, and then cut into 12 even scrolls. Place on a large lightly greased baking sheet with around 1.5cm space in between each one. Brush the top of each one with the remaining melted butter, then cover loosely with cling film and leave to rise for another 30mins – 1hr or until doubled in size.

Cook the scrolls in a preheated oven at 180 degrees celcius for 20-25mins. Transfer to a wire rack and leave to cool for 10mins. To make the icing, mix together the icing sugar, water and vanilla in a bowl adding more water if needed to reach a drizzling consistency. Drizzle the scrolls with the icing.

cinnamon scrolls

Cinnamon Scrolls

cinnamon scrolls

cinnamon scrolls

cinnamon scrolls

Enjoy! x

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