Vanilla Cinnamon Scrolls

Being a grown up is wonderful. It means you can eat cake for breakfast, have dessert before dinner or stay in bed all day. It also means you have to be responsible, pay bills and do the washing. Some days, you just don’t have much to work with and you’re hanging out for bed time so you can start the next day fresh. If you should face such a day, I highly recommend* Vanilla Cinnamon Scrolls.

Dough means kneading, kneading means focus (not dwelling on all the annoying facts of life) and physical exertion of your frustrations. I’m not a dough person, I avoid it because it’s messy, but I have to admit – it’s therapeutic. The best part is that the next morning, you can wake up to sweet, sticky, delicious, cinnamon scrolls & a day that starts like that, is going to be a pretty great day.

Here’s how I make my tomorrow better than today.

Mix egg, sugar, yeast, milk and butter for 5 minutes. Add in the flour, making sure it doesn’t go everywhere. Once it’s mixed, looking doughy and has lost the yucky stickiness, knead it for around 10 mins until it’s soft and flexs back into shape when poked or stretched.

Let it rest in a warm spot for 2 hours. At this point, you can put it in the fridge.

The next morning, pull it out, let it come to room temperature, if you have time. If not, warm it a little by kneading it & start rolling it out. You want it to be about 3mm thick.

Melt the butter, add vanilla and spread all over. If the dough is still cool, it may set the butter slightly. This is good, it means less mess when you’re rolling & cutting. Then cover the butter with sugar & cinnamon

Now roll it up, pinch the ends to help keep the roll in place keeping all the sugar & butter inside. Cut it into 2-4 cm pieces, depending on how big you like your scrolls. Place them into an oiled baking dish (or cake tin) to rise for another 45 minutes. If the dough is still cold this will take much longer (I waited around an hour & they didn’t rise much, but they baked fine).

Bake and admire the swirly, scrolly, cinnamony goodness.

Make the glaze while they’re baking & pour it all over when they come out.

Try to wait til they’re at a non-skin-burning temperature before you dive in to eat them. They’re just perfect with a strong cup of coffee.

Vanilla Cinnamon Scrolls

Serves about 8-10

Adapted from epicurious

  • 1 cup milk
  • 3 T butter
  • 3 1/2 C plain flour, plus some
  • 1/2 C sugar
  • 1 egg
  • 2 1/4 t yeast
  • 1 t salt

Filling

  • 3/4 C packed brown sugar
  • 2 T ground cinnamon
  • 60g butter, melted
  • 1 t vanilla essence

Glaze

  • 60-80g cream cheese, room temperature
  • 1 C icing sugar powdered sugar
  • 60g butter, room temperature
  • 1/2 teaspoon vanilla extract
  • Extra milk
  1. Put the milk and butter in a microwave save glass/bowl and warm until the butter melts and it’s warmed to around 50 degrees (a little hot to the touch).
  2. Add this to your mixing bowl with 1 cup of the flour, sugar, egg, yeast, and salt.
  3. Beat on low for around 3 minutes, making sure it’s thoroughly combined.
  4. Add the remaining 2 1/2 cups flour and beat on low and it’s looking like a sticky dough.
  5. Scrape down the bowl and continue mixing, adding a tablespoon of flour at a time until the dough begins to form a ball and loses the stickiness.
  6. Knead the dough for around 10 minutes until it’s smooth and elastic (it’ll spring back to shape when you stretch it).
  7. Lightly oil a large bowl and add the dough ball. Cover it with cling wrap and a tea towel & leave to rise for 2 hours or it’s doubled in size.

Filling

  1. Preheat your oven to 180 degrees.
  2. Mix brown sugar and cinnamon in medium bowl.
  3. Melt the butter and add your vanilla essence, stir to combine.
  4. Once the dough has risen, punch it down and roll it out until it’s around 3-5mm thick.
  5. Spoon the butter/vanilla over the dough, leaving a 2cm border.
  6. Sprinkle with the cinnamon and sugar.
  7. Starting on the long end, roll the dough into a log, pinching the ends to hold all the goodness in.
  8. Cut the log into 2-4cm slices and place into an oiled baking tray and leave to rise for around 45 minutes.
  9. Once they’ve had a chance to rise, pop them in the oven for 20 minutes. If you’re using a spring form tin – make sure you pop it in the oven on a tray.
  10. While they’re baking, make your glaze.

Glaze

  1. Beat the butter, sugar & cream cheese until smooth, add vanilla and the milk, a tablespoon at a time, until the mixture is a pouring consistency.
  2. Remove from the oven and pour the glaze over
  3. Try to resist.
  4. Don’t.

* the idea was assisted by the lovely EatMeetsWest.

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