Recipe by Donna Hay from Modern Baking
Mmmm…These cinnamon scrolls are to die for. The glaze is sweet and sour at the same time and goes so well with the cinnamon sugar. The dough itself is really light and fluffy. It’s really important to make sure that the dough rises, that’s how it becomes fluffy. You don’t have to bake it in a skillet. You could instead just bake it in a cake or slice tin, however it won’t stay in a circular scroll shape. I really loved making these. It was a little time consuming but the results were worth it. This recipe will be a all time favourite for the family.
Thanks Donna xx
- 1/4 teaspoon dry yeast
- 1/3 cup (80ml) lukewarm milk
- 1/4 cup (55g) caster (superfine) sugar
- 3 1/4 cup plain (all-purpose) flour, plus extra for dusting
- 1/4 teaspoon table salt
- 1/3 cup (80g) crème fraîche
- 2 eggs
- 125g unsalted butter, melted
- 1/2 cup (90g) light brown sugar
- 2 teaspoons ground cinnamon, plus extra for dusting
- 50g unsalted butter, melted, extra
Crème Fraîche Glaze
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 1/4 cup (60g) crème fraîche
- 2 teaspoons milk
Place the yeast, milk and 2 teaspoons of the caster sugar in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until foamy. Place the flour, salt, crème fraîche, eggs, butter, the remaining 2 1/2 tablespoons of cater sugar and the yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 5 minuted or until the dough is smooth and elastic. Placed in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
Place the brown sugar and cinnamon in a small bowl. Mix to combine and set aside. Lightly grease 2x14cm round heavy-based ovenproof frying pans (skillets).
Cut the dough in half. Roll out 1 half on a lightly floured surface to make a 20×30 rectangle. Brush with half the extra butter and sprinkle with half the cinnamon sugar. Cut into 5x4cmx30cm strips. Roll up 1 strip tightly into a round. Place on top of the next strip and roll up again. Repeat until you have 1 large scroll. Place the scroll into a pan. Repeat with remaining dough, butter, cinnamon sugar and pan. Cover both pans with plastic wrap. Set aside in a warm place for 25-30 minutes or until doubled in size.
Preheat oven to 180°C (350°F). Place pans on an oven tray. Bake for 23-25 minutes or until golden and cooked through.
To make the crème fraîche glaze, place the sugar, crème fraîche and milk in a small bowl and mix for 1-2 minutes or until well combined and slightly thickened.
While the scrolls are still warm, drizzle with the crème fraîche glaze and allow to set. Dust with extra cinnamon to serve. Serves 8