Cinnamon Scrolls with Vanilla Icing
By: Raquel Neofit
This recipe is a little time-consuming, but it is worth the effort. They are delicious.
Ingredients
3⁄4 cup warm milk
21⁄4 tsp instant yeast or a 7g packet
1⁄4 cup coconut or raw sugar
1 egg, plus 1 egg yolk
1⁄4 cup unsalted butter, melted
3 cups OO fl our, plus extra for dusting
3⁄4 tsp salt
1⁄4 cup butter, at room temp
2⁄3 cup brown sugar
1 1⁄2 tsp ground cinnamon
2 cups icing sugar, sifted
2 1⁄2 tbsp butter, melted
2 tsp vanilla extract
1⁄4 cup milk
Method
Add warm milk to the bowl of a stand mixer with dough hook attached, sprinkle over the yeast and combine (alternately you can whisk together). Add in sugar, egg, egg yolk and melted butter and mix until well combined.
Remove from mixer, stir in fl our and salt until a dough starts to form, then return to mixer and knead for about 7-8 mins.
If dough is really sticky, add a little more flour. It should be slightly sticky though. (You can also knead this dough on a floured surface.)
Place the dough in an oiled bowl, cover with a towel and leave in a warm place to rise and double in size — around 90 mins, give or take.
Tip the dough out onto a floured surface and with a fl oured rolling pin, roll the dough out into a large rectangle, about 40cm x 20cm.
Gently rub the butter over the dough.
Combine sugar and cinnamon and sprinkle over the butter.
Roll dough up as tightly as you can (like a sausage) and push gently on the seam to seal.
Cut off the scraggly ends and then cut into 2cm sections — we get around 10 cinnamon scrolls.
Line a 24cm round pan with baking paper and place each scroll into the pan with the cut
swirly side up.
Cover with a towel and allow to rise again for 30-40 mins.
Preheat oven to 180°C.
Bake scrolls for 20 mins or until just slightly golden brown. Don’t overcook them or they will
dry out.
Once cooked to your liking, remove from oven and prepare the frosting.
Combine icing sugar, butter, vanilla and a little milk at a time, stirring, until you get a thickish
but still pourable consistency. Pour over the scrolls and enjoy.
Subscribe
Subscribe to a newsletter to receive latest post and updates
Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.
We Love
Masala Chai Tea – Organic Merchant
2 Litre Organic Cabernet Sauvignon NV – Winesmiths
Yumi’s Traditional Hommus
Organic Merchant Immune Tea
>>> Read full article>>>
Copyright for syndicated content belongs to the linked Source : Wellbeing – https://www.wellbeing.com.au/recipes/cinnamon-scrolls-with-vanilla-icing.html