Cinnamon Scrolls

Who doesn’t love cinnamon scrolls, I really don’t have a sweet tooth but just love the odd cinnamon scroll every now and then and over the last couple of years have tried to make them a quick and easy way but unfortunately just find them dense and dry.

If your gonna make them you just have to make them the right way and that is with a bit of kneading, a bit of rising, a little bit more kneading and a little bit more of rising (or proofing if you want to be a little bit more technical).

I found this recipe the other week when I finally decided to put my bread making machine into good use again.  I say again as one I was very lucky to inherit this bread maker from Hubby’s gorgeous Grandfather who I loved very much and would always bake fresh bread everytime we would visit for morning tea (miss you Granddad).

I promise I will try this recipe without using the machine for the kneading and proofing side of things so that I can share it with you but if you have a bread making machine you have to give it a go.

The following ingredient should be added to your machine in the order that is given (so wet ingredient first, then the dry):

• Water 290ml
• Egg, lightly beaten
• butter 2 tablespoons
• salt 1 teaspoon
• sugar 2 tablespoons
• Bread Flour 525g or 3 1/2 cups
• milk powder 3 tablespoons
• bread improver 1 teaspoon
• 1 yeast packet or 2 1/4 teaspoon (I used 1 Tandaco yeast packet)

for the filling:

• 4 tablespoons brown sugar
• 1/2 cup chopped pecan nuts
• 1 1/2 tablespoons ground cinnamon

for the glaze

• 1/2 cup icing sugar
• 2 tablespoons milk

Now I can’t stress how important it is to use good bread flour.  I have tried with generic brand flours and as it is cheap to buy but for the best and tastiest result you really should buy a good brand of bakers flour.

So if you are using a bread machine you would choose the option for dough as you will be baking these in your oven.  After your machine has finished kneading and rising your dough (my machine take 1.5 hrs to do this), roll your dough out to approx. 40 x 35 cm square.  Melt your butter and brush half over your dough.

mummy’s little helper today is Miss Grace

Combine the brown sugar, nuts and cinnamon (I didn’t have pecans so used almonds) and spread all over the dough.  Drizzle the rest of the melted butter over the pecan/sugar/cinnamon mix and roll the dough into a big sausage roll and cut into about a inch thick slice.

Line your baking tray with baking paper and place your scrolls about 5 cm apart (these babies really double in size so you will need to give them some room) and leave covered in a warm place for about 25 mins or till they double in size. While this is happening preheat your oven at 180 degrees.

When doubled in size bake in the oven for about 25 to 30 mins or till golden brown and brush with the icing sugar glaze.

And just eat.  They are so yum.

Enjoy,

Jennifer xx

PS. would love to know if you tried this without a bread machine