Friday, July 20, 2012

baking couture CINNAMON SCROLLS

Cinnamon Scrolls

3 teaspoons dry yeast
1 cup warm milk
1/2 cup sugar
1/2 cup melted butter
1 teaspoon salt
2 eggs
4 cups plain flour

Mix all ingredients together until a smooth ball forms. (I suggest kneading until smooth)
Leave in a warm place until double in size. 
Punch and roll until approx. 1/2 cm thick.

1 cup brown sugar
2.5 teaspoons cinnamon
1/3 cup softened butter

Beat butter until creamy, add brown sugar and cinnamon, mix until smooth.
Spread over the dough.
Roll up lengthwise. Cut into pieces.
Place buns onto a tray lined with baking paper and cover with a towel for about an hour.
Heat oven to 190 degrees and bake for 10-15 minutes until brown around the edges.

1.5 cups icing sugar 
1/2 teaspoon vanilla 
5 tablespoons water (add enough water to make slightly runny to drizzle)

While buns are baking, make the icing by beating all together. Drizzle or spread generously over the buns while hot.

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