Cinnamon & Biscoff Scrolls
Cinnamon Scrolls are one of my favourite things to bake!
This is one of my most popular recipes on my Instagram and one of my very first that I posted! The picture to my right was actually my profile picture until I created my logo, so this recipe has a very special spot in my heart!
This recipe is dedicated to my best friend Tiahn, as she LOVES cinnamon scrolls and every time we see a Cinnabon we have to get one!
A good cinnamon scroll should have light and fluffy dough, a good amount of cinnamon filling and a really sticky yummy glaze.
I have also made these scrolls with Biscoff glaze which are really yum too, I mean Biscoff and Cinnamon are a match made in heaven!
This recipe requires a bit of time to rise, so if you are planning to make these please make sure you plan ahead! If you wanted to make them the night before, let the dough rise and then place in the fridge overnight. Then, take it out a 1-2 hours before you are going to roll it out so it can come to room temp. I also have plenty of videos on my Instagram highlights if you are unsure!
Prep Time: 20 min + 1.5 hr resting time + 30 min resting time
Cooking Time: 25 min
Serves: 9
Ingredients:
Cinnamon Roll Dough:
3/4 cup Full Cream warm milk
2 + 1/4 teaspoons instant yeast
1/4 cup white sugar
1 egg plus 1 egg yolk, at room temperature
50g cup unsalted butter, melted
3 cups bread flour
3/4 teaspoon salt
For the filling:
2/3 cup dark brown sugar or standard brown sugar
1.5 tablespoons ground cinnamon
40g cup unsalted butter, softened (not melted!)
For the standard cinnamon roll glaze:
2 cup icing sugar
2 TBS butter melted
2 TSP Vanilla essence
4 TBS Milk
For Lotus Scrolls:
3 packets of Lotus biscuits, crushed
1/4 cup Lotus spread, melted
Method:
Warm up the milk in the microwave for 20-30 secs until warm to touch
In a bowl of a stand mixer or standard bowl, place the milk, sugar and yeast and let it activate for 5 mins
Add in the egg and yolk and melted butter, mix until well combined
Add in the bread flour and salt and mix until combined
Knead with the dough hook attachment or by hand for 8 mins until it is smooth. If it is sticking to the bottom of the bowl, then add a little bit more flour.
Place the dough in a well oiled bowl and cover with cling wrap and a tea towel for 1.5 hours or until doubled in size. It’s best if you can keep it in a warm spot as it helps it rise, however do not leave it directly in sunlight!
Flour your bench well and form the dough into a rough square. Roll out until it’s about 35cm long x 25cm wide
Rub the softened butter all over the dough leaving about 1/2cm on the edge
Mix the cinnamon and sugar together. If making lotus scrolls - add crushed lotus biscuits
Spread it all over the buttered dough and lightly press in with your hands
Roll tightly from the bottom away from you and leave the seam side down
Squish inwards from end to end to make it fatter
Cut off the edges as there isn’t much filling in them
Make 9 even incisions (about 2-3cm each apart) to ensure you will get 9 scrolls and then cut them into scrolls with a serrated knife
Line a baking tray with paper and place the scrolls in there. Cover with a tea towel and leave to rise for 30-45 mins
Preheat your oven to 150c fan forced (160c normal)
Bake for 25 mins or until they start to go golden brown
Make the glaze by mixing all ingredients together and pour over the top once slightly cooled.
If you are doing the Lotus Biscoff version, then melt 1/4 cup spread in the microwave and pour over instead of the other glaze
Serve and enjoy!!!
