Day 1: Cinnamon Scrolls



Cinnamon Scrolls

From the 21 February to 24 February I will be doing a feature on 'Sweet Yeast Treats'. Over the week I will be making 4 delicious treats; Brioche, English Muffins, Cinnamon Rolls and homemade puff pastry which can be used to make pain au raisin or croissants. I felt that this would be a good project as I had long days of revision ahead of me! Whilst the dough is rising I am able get some revision done and return to the dough a later.

 I have always been scared of making these things due to them having yeast in them and me having a previous bad experience with yeast. The secret to making things with yeast is to knead lots and let the dough rise until it has doubled in size. The temperature where the dough is put to rise can vary, so the time the recipe gives is an estimate. Therefore it may take longer for you if your dough is in a lower temperature than the recipe expects.


Over this week I will be experimenting with yeast to make lots of different yummies. It will be like travelling around the world; with Danish Pastries from Denmark, Croissants from France and English Muffins from England. I have travelled to all of these countries so know what I am looking for in the product.



Please try these recipes for yourself and give me your feedback!

Cinnamon Scrolls Recipe


Cinnamon Scrolls



Some people might be slightly fazed by making sweet buns with yeast. It is important to stress that these are buns and not pastries, therefore they are more cakey than flakey. Some recipes can be really complicated but this one is very simple. It will take some time to make due to the dough having to double in size.

Makes 12 Cinnamon Scrolls

Prep 30 minutes plus 50 minutes rising
Cook 20 minutes


Cinnamon Scrolls



Ingredients:

7g dried yeast

50ml milk

90g butter (60g diced, 30g melted butter)

300g plain flour

1/4 teaspoon salt

30g Castor sugar

1 egg

25g brown sugar
15g ground cinnamon
125g icing sugar


Method:


Butter, milk and egg poured
into the well in the flour mixture

1. To make the dough, dissolve the yeast in 2 tablespoon tepid water. Pour the milk and 60g diced butter into pan, and heat gently until the butter has melted. Sift in the flour to a large mixing bowl. Stir in the salt and sugar, make a well in the middle of the mixture. Pour the milk and butter into the well and then crack the egg in. Using a large metal spoon fold the mixture until it forms a dough.

Dough ready to knead

2. Turn the dough onto a floured surface and knead the dough for 8 minutes, add extra flour if it is too sticky. Grease a bowl with butter and then put the dough into it. Cover and keep in a warm place for 30 minutes.

       




Kneading Step 1:
Flattening Dough



Kneading Step 2:

Folding dough in half and squashing







3. Put 30g butter, the brown sugar and the cinnamon in to a pan. Heat gently until the butter is melted.

4. Punch the dough down and turn it onto a floured surface. Knead for 2 minutes before rolling the dough into a rectangle. Roll the dough to 0.5cm thick. Brush the rectangle with the butter mixture. Roll the dough into a log shape. Slice the dough into 12 rounds. Place on a greased baking tray. Sprinkle with brown sugar and cinnamon. Cover and set aside for 20minuites.

5. Preheat the oven to C180. Bake the rolls for 20 minutes or until golden.

6. Mix the icing sugar with water to make a runny drizzle. Pour this over the cinnamon scrolls.

7. Eat and Enjoy!