Wow, these took no time at all to make! I was curious about the recipe not using yeast, but more of a scone base – Still they turned out great and are perfect for novice bakers : )
As it is cake month this month on the foxtel food channel, I have been glued to television for all of the baking shows. My days off literally consist of Cupcake Wars, Britain’s Best Bakery, Cake Boss, DC Cupcakes and Great British Bake Off : D After seeing cinnamon scrolls on an episode of Britain’s Best Bakery, I’ve wanted to find the time to make them all week!
Personally, I prefer my cinnamon scrolls without the icing – however I have added the method in if you would like to try it. Next time, I would also try adding some nuts, sultanas or even dates!
Stay tuned, because I will be making another cinnamon scroll post. One that uses yeast and a bit more skills in bread making : )
– INGREDIENTS –
2 cups plain flour, sifted
2 teaspoons caster sugar
2 teaspoons baking powder
1 1/2 cups thickened cream
1-2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 cup icing sugar, sifted
1 tablespoon milk
– METHOD –
1. Preheat oven to 180 degrees celsius. Grease and line a square or round cake tin with baking paper. You can also place them on a baking tray, but make sure they are pushed together. This prevents the scrolls unraveling in the cooking process.
2. In a large bowl, combine the flour, baking powder and salt.
3. Add the cream and mix until just combined. If the mixture is still too dry, add small amounts of cream until the right consistency. Turn out onto a floured bench and knead until smooth. This only take about 30 seconds to a minute.
4. Using a rolling pin, roll the dough out into a large rectangle. The thinner your dough is here, the more layers in your scrolls you will have.
5. In a small bowl, combine the brown sugar and cinnamon. Brush the dough evenly with the melted butter and sprinkle with the cinnamon sugar mixture.
6. Starting from the bottom of the rectangle, roll the dough into a long roll. Using a large knife, cut the roll into about 8 equal pieces.
7. Place each piece into your baking tin and press down slightly. Bake in the oven for about 25 – 30 minutes, or until golden on the top. Remove from the oven and cool on a wire rack whilst you make the icing.
8. In a small bowl, whisk the icing sugar and milk together. Pour the icing over the scrolls. Think of holding the icing in a spoon over the scrolls and letting it drip, moving your hands back and forth. The icing should be randomly and evenly covering the scrolls… if that makes sense haha!
These are best served warm.