Cinnamon Scrolls

Hello dear blog world, I have missed you so.
Seems with all the social media out there I didn’t know where to turn.
People are tweeting, blogging, Facebooking, Instagramming, pinning, google+ing and so many other things that I just can’t get my head around, so I walked away and enjoyed a break from the computer.

I am enjoying the kids, especially the little guy because I know that him going to school next year will be unbelievably devastating.My blog also turned 3, I didn’t feel like a party, maybe I will soon.

I also baked and wanted to share this recipe with you.

Cinnamon Scrolls
Prep time
Cook time
Total time
Recipe type: Bakery
Serves: 12
  • 100ml lukewarm milk
  • 60g caster sugar
  • 7g dry yeast or 20gr fresh yeast
  • 3 eggs, room temperature
  • 500g plain flour
  • 50g partially melted butter
  • cinnamon filling
  • 80g butter, room temperature
  • 100g brown sugar
  • splash of maple syrup
  • 2 tbsp ground cinnamon
  • Coffee icing
  • 200g icing mixture
  • 1 tbsp freshly brewed espresso, hot
  • 20g butter, room temperature
  • splash of maple syrup
  1. combine milk, sugar and yeast in a jug, if using dry yeast, allow to stand for about 5 minutes to activate, it should froth a little. if it doesn't it may not be active so best start again
  2. place yeast mixture in a bowl of a mixer with a dough hook and start mixing
  3. add eggs and a pinch of salt and continue mixing
  4. add flour whilst mixer is still going and then slowly add the butter and mix on low until mixture is well combined
  5. increase speed and allow the dough to knead for another 5 minutes until smooth and elastic
  6. take dough out of bowl, lightly oil and place dough back in and cover with plastic wrap
  7. allow to stand in a warm place for about 1 hour or until doubled in size
  8. in the meantime, make your cinnamon filling by whisking butter, brown sugar, maple syrup and cinnamon until combined. Set aside
  9. take dough out onto a lightly floured surface and knead for about 30 sec
  10. roll out to a rectangle, 30 x 60cm with the longest side facing you
  11. spread your cinnamon filling leaving a few centimetre border all around
  12. roll dough from the longest side to form a long thin roll, cut into 12 even pieces and place in a greased 20x30cm pan allowing room for them to expand
  13. allow scrolls to rest for about 15 minutes
  14. preheat oven to 180C/160C fan and bake until golden, about 20-25minutes,
  15. you may need to check half way through baking time and rotate pan
  16. make coffee icing by placing icing mixture in a little bowl, add hot espresso and mix to dissolve. Add butter, mix well then add maple syrup and mix until well combined. If your icing is runnier than you'd like, add some more icing mixture. It should be thick enough to pour onto
  17. scrolls pour over slightly cooled scrolls and enjoy
If you don't have an electric mixer with a dough attachment you
can knead it all by hand, about 8-10 minutes until it's elastic and
Enjoy my friends, and hope to see you here again.
So what social networks are you on?