Traybake Cinnamon Scrolls
Traybake Cinnamon Scrolls
This is one of my favourite dough recipes. It’s pliable and, once baked, is beautifully soft inside.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- ¾ cup warm milk
- 2¼ tsp instant yeast or a 7g packet
- ¼ cup runny honey
- 1 egg, plus 1 egg yolk, room temp
- ¼ cup unsalted butter, melted
- ¼ cup unsalted butter, melted
- ¾ tsp good salt
- ¼ cup butter, at room temp
- ¼ cup butter, at room temp
- 1½ tsp ground cinnamon
- 1½ tsp ground cinnamon
- 2½ tbsp butter, melted
- 2 tsp vanilla extract
- ¼ cup warm milk
Method
- Add warm milk to the bowl of a stand mixer with the dough hook attached, sprinkle over the yeast and combine.
- Add in sugar, egg, egg yolk and melted butter and mix until well combined.
- Remove from mixer, stir in flour and salt until a dough starts to form, then return to the mixer and knead for about 7-8 mins.
- If the dough is sticky, add a little more flour; it should be slightly sticky. (You can also knead this dough on a floured surface.)
- Place the dough in an oiled bowl, cover with a towel and leave it in a warm place to rise and double in size — around 1.5 hours, give or take.
- Tip the dough out onto a floured surface and, with a floured rolling pin, roll the dough into a large rectangle, about 40cm x 20cm.
- Gently rub the butter over the dough.
- Combine sugar and cinnamon and sprinkle over the butter.
- Roll the dough up as tightly as you can and push gently on the seam to seal.
- Cut off the scraggly ends and then cut them into 2cm sections. You should get around 10 cinnamon scrolls.
- Line a 24cm round pan with baking paper and place each scroll into the pan with the swirly cut side up.
- Cover with a towel and rise again for 30-40 mins.
- Preheat oven to 180°C.
- Bake scrolls for 20 mins or until just slightly golden brown. Don’t overcook them or they will dry out.
- Combine sugar, butter, vanilla and milk and mix well. Drizzle over the baked scrolls.
- Tip: You can use this dough recipe for sweet bread.
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