After many requests for my Cinnamon Scrolls recipe via Facebook and Instagram, I have moved away from my original idea of putting up a post dedicated to a variety of flavours of scrolls. So, stay tuned for other posts with different types of scrolls.
Everybody loves a good cinnamon scroll, me included. When we were waiting at the airport in Kingston in Jamaica on our honeymoon, we had the most delicious cinnamon scroll I have ever tasted. It was so gooey, full of juicy cinnamon goodness (and no doubt butter) and the scroll itself was more brioche-like than bread-like. Now that I have all your mouths watering, these scrolls aren’t that delicious, but they are pretty darn good and definitely with less calories than those delicious ones in Jamaica.
These scrolls make a great snack and I highly recommend freezing them to keep them fresh and re-heating when you eat them. The kids have had these daily for morning or afternoon tea since I made them and they LOVE them. I have made scrolls before in the bread maker using yeast, which were good, but the novelty wore off for the little people before the batch was gone.
This batch could be made into about 12-14 bigger scrolls, but because portion and balance is the key to life, it is better to roll the dough out bigger, cut the scrolls a little smaller and make closer to 18, then you can have your scroll and eat it too! I also plan to make the next batch using wholemeal flour to add a little extra fibre and goodness, but it will require the addition of some baking powder, I’m guessing about 1 tsp, as wholemeal flour doesn’t always rise as well as white flour.
The glaze is also a glaze not icing, therefore it is designed to be drizzled over the top. It may not seem like enough for the scrolls, but it is, just drizzle over the top of the scrolls all bunched together and don’t worry too much about it covering the top of the scrolls.
- 2 cups SR flour
- 90g butter
- 2/3 cup reduced fat milk
- 1/2 cup currants or sultanas
- 3 tbs butter, softened
- 1 1/2 tbs ground cinnamon
- 1/4 cup castor sugar
- 1 cup icing sugar
- 1/2 tsp vanilla essence
- 1-2 tbs boiling water
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Place flour, butter and dried fruit into a food processor and process on medium speed until the mixture resembles breadcrumbs. Add milk and process for a further 1-2 minutes until it forms a ball.
- Lightly flour bench top and tip out the dough. Roll the dough out to about a 45cm x 30cm rectangle or until the dough is about 0.5cm thick.
- Spread the softened butter over the dough.
- Combine the cinnamon and sugar in a small bowl and sprinkle over the butter, leaving about a 1cm edge on the long side for rolling.
- To roll the dough, start at the long edge and roll tightly away from you.
- Cut into 1.5-2cm scrolls, and place onto prepared tray, leaving room to rise.
- Bake for 15-20 minutes or until lightly golden.
- Remove from the oven and leave to sit for 5 minutes.
- While the scrolls are resting, prepare the glaze by mixing the icing sugar, vanilla and water into a small bowl. The glaze should be quite runny, so add more water if needed.
- Drizzle glaze over the scrolls and eat warm or freeze for a convenient snack.