Before starting the recipe, have a read through our guide, How To Make Perfect Cinnamon Scrolls. While this cinnamon scroll recipe is by no means super challenging, there are tips and tricks that will make sure you avoid disappointment and end up with delicious and fluffy scrolls at the end of your baking.
200ml milk, lukewarm
7g dry yeast (1 sachet)
1 egg, lightly beaten
130g unsalted butter, softened
450g plain flour
70g caster sugar
1 tsp salt
90g unsalted butter, softened
90g brown sugar
2 tbsp Gewürzhaus Hot Cross Bun Spice
1 tbsp Gewürzhaus Cinnamon, ground
½ tsp salt flakes
160g icing sugar
½ tsp Gewürzhaus Orange Peel Sweet
Combine the flour, cornflour, caster sugar and salt in a separate bowl and mix together.
Pour milk into the bowl of the stand mixer, add the yeast and stir gently to combine. Set aside until foamy (about 4-5 minutes). Add the beaten egg and tip in the dry ingredients on top of the milk-yeast-egg mixture. Using the dough hook attachment, knead on LOW speed for about 2 minutes.
Add the softened butter, gradually. Keep kneading on MED speed until the dough comes away from the side of the bowl and is smooth and elastic (for about 6-8 minutes). You may need to add a little more flour if the mixture is sticky. If you don’t have a stand mixer, you will need to knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
Transfer to a lightly oiled container, cover and stand in a warm place until doubled in size (about 1-1 ½ hours).
Cream the butter and sugar till light and fluffy, stir in Hot Cross Bun Spice, Cinnamon, and salt flakes.
Butter a deep baking tin or a baking tray and line the base and sides with baking paper.
Turn the dough out onto a lightly floured surface and then roll out into a rectangle roughly the size of 30cm x 50cm. Make sure the long side is facing you. Spread filling evenly over the top of the rolled out dough. Starting at the bottom, roll the dough up and finish with the seam down.
Once you have a long log, use a sharp knife to cut the log into 12 even slices. Place each slice into the prepared tin or tray, cut side up, (spacing them out evenly), then cover with plastic wrap or a clean tea towel. Leave in a warm place to rise again and puff up for about 30 minutes.
Preheat oven to 180°C.
After 30 minutes of proofing, remove the cover and bake scrolls for 20-25 minutes until golden brown.
In a medium bowl, stir milk into sifted icing sugar until reaching the desired consistency. This should look like thick yoghurt but it can be runnier. Add the vanilla essence or Orange Peel to your liking.
Leave scrolls to cool and still in the pan or tray, spoon or drizzle the glaze evenly over the top of the buns.
Serve warm or at room temperature. Best enjoyed on the day of baking.
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