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  1. Home
  2. wedding breakfast

Cinnamon Scrolls

These wonderfully sticky buns are a sweet treat that can be enjoyed any time. - by Alison Pickel
  • 12 May 2020
Cinnamon Scrolls
Cook: 60 Minutes - easy - Makes 12 - Vegetarian - pregnancy-safe
Proudly supported by

These wonderfully sticky buns are a sweet treat that can be enjoyed any time.

Ingredients

½ cup milk (125 mls)

¼ cup caster sugar (55 g)

2 tsps dried yeast

2 ⅔ cups plain flour (400 g)

pinch salt

2 eggs

50 g unsalted butter melted

⅔ cup pecans toasted, chopped (100 g)

Caramel glaze

1 cup brown sugar (200 g)

½ cup pure cream (125 mls)

2 tblsps golden syrup

Cinnamon Butter

100 g unsalted butter chopped

½ cup brown sugar (100 g)

1 tblsp ground cinnamon

Method

  1. Grease a 24cm round cake pan. Line base and side with baking paper.
  2. Heat milk to lukewarm. Remove. Lightly whisk in sugar and yeast. Cover. Stand in a warm place for 20 minutes, or until frothy.
  3. Sift combined flour and salt into a large bowl. Make well in centre. Pour in yeast mixture, eggs and butter. Gradually stir into flour mixture until a dough forms.
  4. Turn out onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover. Stand in a warm place for 40 minutes, or until doubled in size.
  5. To make glaze, combine all ingredients in a small pan. Stir until sugar is dissolved. Simmer for 3 minutes, stirring occasionally, or until slightly thickened. Pour ½ cup of glaze over base of pan.
  6. To make cinnamon butter, beat all ingredients until fluffy.

  7. Turn dough out onto a lightly floured surface. Knead for 3 minutes. Roll out to a 30cm x 48cm rectangle. Spread with cinnamon butter. Top with half the nuts.
  8. Starting from the long side, roll up dough firmly to form a log. Place seam-side down. Trim edges. Cut into 12 slices, 4cm thick.
  9. Arrange slices, cut-side up, in pan. Cover. Set aside in a warm place for 25 minutes, or until doubled in size.
  10. Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Stand in pan for 5 minutes before turning out onto a plate.
  11. Pour remaining caramel glaze over warm scrolls. Top with remaining nuts.
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