Cinnamon scrolls

A baked-delight for a lazy weekend. – by Karen Martini

For a lazy weekend brunch, these bakery-worthy buns are surprisingly easy to make. There is proving time for your homemade dough, but the rest is a simple mix, roll, slice and bake job. 

Ingredients

160ml milk, warmed

12g dried yeast

3 free-range eggs, plus extra free-range egg, for egg wash

550g plain flour

100g caster sugar

½ tsp sea-salt flakes

140g unsalted butter, diced, softened

Cinnamon filling

200g unsalted butter, at room temperature

100g caster sugar

100g demerara sugar, plus extra, for sprinkling

4 tsp ground cinnamon

Glaze

100ml water

150g caster sugar

Method

1. Combine milk and yeast in a small bowl and sit for 5 minutes at room temperature. Whisk eggs and stir through after 5 minutes.
2. Put flour and sugar in the bowl of a stand mixer with hook attachment, and mix slowly. Add egg mixture and mix on low speed until dough comes together, about 3 minutes. Add salt and butter gradually to incorporate. Increase speed to medium and knead for 10 minutes, until it forms a smooth dough. Remove dough from bowl and form into a ball. Transfer to a clean lidded container and refrigerate for
   at least 6 hours, or overnight.
3. Preheat oven to 190°C fan-forced (210°C conventional). Line 2 oven trays with baking paper
4. Working on a floured bench, halve dough and roll each half into a 30 x 40cm rectangle.
5. For cinnamon filling, mix all ingredients in a bowl. Divide in 2 and spread evenly over each rectangle of dough, leaving a 2cm border. Starting along the bottom of a long side, roll each dough rectangle into a log.
6. Slice logs into 8 even pieces each and place on prepared trays, with space to expand. Cover trays in clean tea towels and let prove at room temperature for 45 minutes, or until doubled in size. Glaze with egg wash and sprinkle with extra demerara sugar. Bake for 10 minutes, rotate trays and bake for 10 more minutes.
7. To make glaze, stir water and sugar over low heat until sugar has dissolved. Increase heat to high and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and brush warm glaze over cooked scrolls. Rest scrolls for 15 minutes before serving.

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