I have recently returned from a trip to America where I spent a few weeks in Seattle with my dad and stepmum. I will bring you some of the food highlights (and lowlights) in a later post, but for now I’d like to present to you the cinnamon scroll, as made by my dad. Just looking at the photos again are enough to make me salivate!
On a previous trip to the states, I tried a Cinnabon scroll, but they were WAY too sickly sweet, even for me – and that’s saying something because I have a pretty high tolerance for sugar! In making this version, we forgo the cream cheese frosting which really allows you to enjoy the sweet cinnamon taste.
My dad emailed me the recipe for this a while ago, but in it he had written ‘1/2 cup salt and 2 cups yeast’! Needless to say, I knew that to be wrong so I waited until I got there to see how they were really done.
They are super simple and super yum, but there is a fair bit of butter and sugar, so they aren’t for the faint hearted 🙂
In Seattle, we made the dough using a bread maker, but I’ve adapted the recipe below for them to be made by hand, which I have tested and works a treat. If you are lucky enough to have a bread maker feel free to use it to make the dough.
300g plain flour
155g unsalted butter
Cinnamon sugar – 1 heaped teaspoon cinnamon mixed with 6-8 heaped teaspoons of white sugar
1 cup brown sugar
Warm the water and sprinkle the yeast over the top. Cover with glad wrap and set aside for 10-15 minutes to activate. Ensure your water is ‘warm’ – too cold or too hot and it won’t activate the yeast properly.
Sift the flour twice and rub in 30g of the butter to make a breadcrumb like texture and add in the salt.
Make a well in the centre of the dry ingredients and pour in the activated yeast mixture. Working from the centre, slowly start to incorporate the dry ingredients to form a dough. Tip the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth. Place in a lightly floured bowl, cover with glad wrap and set aside in a warm place for 45-60 minutes, until the dough has doubled in size.
Sprinkle the cinnamon sugar equally over the buttered dough. Then sprinkle the brown sugar on top of the cinnamon sugar. I have suggested one cup of brown sugar but feel feel to add more or less to suit you.
Place the slices into a well buttered/non stick dish with enough space between each scroll to allow them to expand. Place a moist (not wet or dry) towel over the pan, and again, place in a warm place for about 45 minutes. I like to sit it over a bowl of boiling hot water, re-boiling the water every 10 minutes or so.
Heat your oven to 180 degrees and, just before putting the dish into the oven, brush the top of the scrolls with the remainder of the butter. It may seem like a lot of butter to add to the top, but I have made the mistake of not using it all and the scrolls were a bit dry. Cook them in the centre of the oven for 25 minutes.
As soon as you take out the cinnamon scrolls, cover the dish with a plate, flip it over and let the liquid sugar goodness run all over the rolls.
Eat as soon as possible 🙂Follow @mmmmsugar