Cinnamon Scrolls

Soft, yeasted dough is rolled with a cinnamon and brown sugar filling, cut into 12 scrolls and baked until deep golden. They are finished with cream cheese icing while still warm, and are best served warm.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm the milk until just lukewarm (not hot).

Step 2

Mix the flour, yeast, sugar and salt in a large bowl.

Step 3

Add the milk, egg and melted butter.

Step 4

Mix until a shaggy dough forms.

Step 5

Knead for 8–10 minutes until smooth and elastic. (By hand is perfectly fine.)

Step 6

Place in a lightly oiled bowl. Cover with a tea towel or cling wrap. Leave somewhere warm for 60–90 minutes, until doubled in size.

Step 7

Mix together: Soft butter Brown sugar Cinnamon Pinch of salt

Step 8

Roll the dough into roughly a 40 × 30 cm rectangle. Spread the filling evenly right to the edges. Roll tightly from the long side.

Step 9

Cut into 12 equal pieces.

Step 10

Arrange the scrolls in a greased baking dish with a little space between them. Cover and let rise for another 30–45 minutes.

Step 11

Bake at 180°C (fan 160°C) for 22–28 minutes. They're ready when: Deep golden on top. The centres reach about 90–93°C if you have a thermometer.

Step 12

Beat together: Cream cheese Butter Vanilla Icing sugar Lemon juice Spread over the scrolls while they're still warm so it melts into all the crevices.