Do you love Cinnamon Scrolls? But don’t have all day to wait around for a double yeast rise?
Try this recipe, it can be made in about 30 minutes if you’re organised, and eaten fresh and they are incredibly delicious. You won’t even miss the yeast with the time you have saved. They are great to whip up for morning tea for visitors on short notice. You will always have these ingredients in your pantry and they are as easy to make as scones (they essentially are scones).
As with scones, these scrolls are best eaten fresh and warm, however you can also refrigerate the left overs and microwave each one for for a fluffy hot cinnamon scroll the next day, or freeze them and microwave from frozen.
As with regular scone dough- the key is to not overwork the dough (mix and knead only as much as absolutely necessary, roll out to approx 30x45cm rectangle, roll up on the long edge and slice into 12. Place the scrolls in the centre of a lined 9 inch cake pan so they expand outwards (line the pans base and sides in a continuous piece of baking paper so you can pull them out easily).
Make sure you preheat the oven properly as this is very important with getting the dough to rise properly, and if they are starting to brown you can cover with aluminium foil to prevent burning (but with the correct oven temperature they should just be lightly golden.
Next time you have people around for afternoon tea, give these a try instead of the old scones 😀
- 115 grams Unsalted Butter, melted
- 1/2 Cup Brown Sugar
- 1 teaspoon Cinnamon
- 115 grams Cold Unsalted Butter, cut into small pieces
- 2 1/2 Cups Self-Raising Flour
- 1 Cup Buttermilk (1 Cup Milk with 1 teaspoon White Vinegar)
- 1 Cup Pure Icing Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 3 tablespoons Cream- (or alternatively 1 Tablespoon melted butter and 2 Tablespoons Milk)
- Preheat the oven to 210 Degrees Celsius, Fan Forced.
- Grease and line the base and sides of a 9" round cake tin (22-23cm) with one continuous piece of baking paper (for easy removal). Grease lightly on top of the baking paper as well.
- In a medium bowl, stir the melted Butter, Brown Sugar and Cinnamon together until well combined, refrigerate so it firms up into a thick paste whilst you make the dough.
- In a large bowl, cut the COLD Butter into the Self Raising Flour with a pastry cutter or rub it in using your fingertips until it resembles fine breadcrumbs.
- Pour the Buttermilk (Milk+Vinegar) into a well in the centre of the Flour and stir with a spoon until just combined into a very sticky dough with no flour pockets.
- On a heavily floured work surface, place the sticky dough and knead just enough that it is smooth and uniform and is no longer sticky.
- Ensure the work surface is still well floured and press the dough into a rough rectangle shape, and then using a rolling pin, roll out until it is roughly a 30x40 cm rectangle.
- Spread the thickened up filling evenly all over the rectangle. Trim the edges.
- Roll up into a log starting on the long edge.
- Cut into half, then quarters, then cut each quarter into three slices, so 12 slices in total.
- Place cut slices in the bottom of the prepared cake tin starting from the centre.
- Bake in oven for 13-16 minutes until golden brown.
- Allow to cool slightly before glazing.
- Whisk together the sifted Pure Icing Sugar, Cinnamon and Vanilla.
- Stir in the cream (or the butter/milk alternative).
- Glaze with be thick and pourable.
- Pour over Cinnamon Scrolls and serve whilst still warm. Enjoy all the time you have saved.