Ingredients – Dough
- 25g fresh yeast (or 1 1/2 tsps active dry yeast)
- 250mL lukewarm milk
- 2 Tbsp sugar
- 470g high grade flour
- 5g (1tsp) salt
- 50g soft butter, chopped into cubes
- 1 egg (not a huge egg)
Ingredients – Cinnamon Topping
- 1/2 cup melted butter
- 1 cup brown sugar
- 2 Tbsp ground cinnamon
Directions
1. Mix about a tablespoon of the sugar with the milk and crumble in the yeast. Set aside to bloom
2. In a large mixing bowl, sieve together the flour, salt and remaining sugar. Make a well in the middle
3. Lightly whisk the egg into the foamy yeast mixture
4. Pour the liquid into the well in the dry ingredients
5. Bring the mixture together and knead for about ten minutes until soft and smooth (you can do this in a stand beater-if so, it will take less time). If you do this by hand, note that this is a stickier than usual mixture, do not be tempted to add extra flour to the bench
6. When the mixture is smooth, knead in the butter a few cubes at a time
7. Spray the bowl with oil and put the kneaded dough back in to prove
8. Cover with cling film and a tea towel and set aside somewhere warm until doubled in size. Depending on temperature, it usually takes 45-60min
9. Lightly knock the dough back to expel the air
10. Lightly flour your clean bench/table. Roll out the dough until 5-10mm thick and in a rectangular shape
11. Brush a rectangular casserole dish with a small amount of the butter
12. Generously brush the dough with the butter. Mix the sugar and cinnamon together and sprinkle over the dough
13. Roll the dough on the long edge so that you have a long sausage shape
14. Cut the roll in 1 inch pieces and lay flat in the casserole dish, touching – side by side
15. Brush the rest of the butter over the rolls and sprinkle any remaining cinnamon/sugar mix on top
16. Let the rolls sit in a warm place until 50-100% increased size
17. Bake at 325F for approx 14min (it may require more time depending on the size of your scrolls – up to 20mins), until tops spring back to touch and are lightly brown
Recipe from Crave Cooking School