It's been a while since I had a good foodie post to share here. Apologies for that. The month of October was riddled with power and broadband issues for us. There wasn't a whole lot of cooking going on as a direct result. I missed baking and our kids missed eating the spoils. I did manage to score a good day here or there to bake these yummy cinnamon scrolls a few times however. #totallysharingthese.
Cinnamon scrolls are a massive hit with all children and easy to make too. My kids didn't hold back when the okay was given to attack! These are a super-tasty bake, containing a rich, fruity filling and topped off with a delicately flavoured lemon icing. Nothing to not appreciate there.
What I love most about baking these; if you have a bread maker, you can totally cheat on the bread making part! Yup, I made the dough for these using the dough setting on my bread maker and didn't feel an ounce of guilt doing so. While the dough mixed and whirred and rose beautifully with little mess to care about, I trotted off to relax with my hot chocolate on more than one occasion when baking these.
You can of course get authentic with this recipe. I have included both instructions for your bread maker and the good ol' hand-kneading methods. Either way, there will be some handiwork to get into. Maybe rope in some little assistants if you can bare it.
One last thing; if you are not a fan of raisins, currants or cinnamon, feel free to play around with your own version of this basic recipe. Maybe try apple and rhubarb, cranberries, blueberries or add your own mix of preferred spices. All-up, this is a very easy bake. Even a novice will be impressed with the way these turn out.
Enjoy the following gratuitous images of delicious scrolls to get you motivated!
Easy Bake Cinnamon Scrolls
Preparation time: 2 hours. (Mostly dough rising time.)
Cooking time: 20-25 minutes.
To make the scroll dough:
3.5 cups of plain flour
1 teaspoon of salt
1/4 cup of sugar
1/4 cup of currants
2 teaspoons of instant dry yeast
1 cup of milk
50 grams of butter or margarine.
If using a bread maker to mix the dough, place the wet ingredients into the bread pan first, followed by the flour and remaining dry ingredients. Add the yeast last by making a small well in the centre of the flour. Set your bread maker on the Dough setting. Get started on the filling!
If making the dough by hand: Place the dry ingredients into a large bowl. Make a well in the centre before adding the milk, egg and melted butter of margarine. Mix together until the ingredients come together in a dough.
Turn out the dough onto a flour covered surface and knead for around ten minutes until a smooth dough results. Then place the dough ball into a pre-oiled bowl and cover with plastic wrap. Allow the dough to 'rest' in a warm place until it rises. (Around an hour.)
While your dough rises, begin making the filling for your scrolls.
To make the scroll filling:
40 grams of butter of margarine
1/2 to 3/4 of a cup of caster sugar
2 teaspoons of cinnamon
1/4 of a cup of raisins.
Add the above to a saucepan (reserve the raisins) and heat on low heat until the butter has melted and all the ingredients are combined. When ready, remove the pan from the heat and allow to rest while you get working on the dough.
Place your risen dough on a lightly floured surface and roll it into a rectangular shape around 1cm thick. Now spread the filling evenly across your bread base using a pastry brush and scatter the raisins evenly over this.
Working from the longest end, gently proceed to roll the dough into a large scroll. From here, cut the dough into sections approximately 2-2.5cm in size. (This should make around 12 scrolls. If you desire smaller scrolls, roll your dough thinner and cut the slices finer.)
Now place the scrolls gently onto a baking paper lined tray. Make sure they are lightly touching each other. Cover the scrolls with a damp tea towel and allow them to rise in a warm place for a further 30 minutes. (Using your oven at around 130 degrees C with the door open is sufficient for this stage.)
|After rising, the scrolls are ready to be baked.|
Preheat your oven to 180 degrees C and bake the scrolls for 20-25 minutes until golden. When cooked, allow them to cool on the tray before transferring to a wire rack.
Use 1/2 to 3/4 a cup of soft icing sugar, one tablespoon of hot water, a dash of lemon juice and a tiny drop of yellow colouring for effect.
Mix the icing into a smooth paste and spoon it into a snap-lock bag. Snip off a tiny corner and proceed to ice the cooled scrolls, loosely working in vertical lines across the buns.
The scrolls are best eaten the same day you bake them, however you can also freeze them. If you choose to freeze, do not ice them until they have been thawed for the best results.
Have you baked scrolls before?
What is your preferred filling?
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