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
 
Author:
Recipe type: Bakery
Serves: 12
Ingredients
  • 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
Method
  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
Notes
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
smooth
Enjoy my friends, and hope to see you here again.
 
So what social networks are you on?

Cathie
  • We missed you too. It does get overwhelming sometimes, a step back is a wise idea. The scrolls look delicious – you are making me hungry!

  • Call me wind because I am blown away by your post!

  • Kat

    Ooh I love cinnamon scrolls! Thanks for sharing.

  • Kat

    Ooh I love cinnamon scrolls! Thanks for sharing.

  • Ive been wanting to make these for ages and as always am drooling over your photos so am even more keen to make them now! Yes, sometimes you just have to walk away from all the social media whatnots. There are so many, I can’t even imagine what they'll come up with next??! Although I do love {slightly addicted to…} pinterest. x

  • yay! you are back! oh how i missed you…i checked in the other day….and no updates….i meant to send you a little "thinking of you email" but I've been sorting out a new computer, and internet connection went a little haywire too! But I'm so glad you took a little blogging break – I did a post the other day about the unnecessary self validation of all this social media! i think a break is good for the soul. And wow what a recipe to come back to! Love a scroll!

    ps – I'll be following you on instagram in a flash!
    much love dear friend
    B xx

  • I love that you can still touch base with other forms of social media when one steps away from blogging for a while 🙂
    I was totally drooling over your scrolls and am so happy you shared the recipe, I think we'll have them for brunch this weekend.
    Welcome back Cathie.
    Xx

  • Glad you're back! and glad I found you on instagram 🙂 I will 'try' and made these. They look so yummy xxx

  • Does anyone talk anymore?
    Scrolls look divine!

  • woo hoo… you are back. You know I came by yesterday in the hope you were here, and today you are with the divine scrolls I spotted on instagram.

    Welcome back lovely!

    xx

  • I love cinnamon scrolls and so do the kids, thanks for sharing the recipe, they look delicious.

    I did Twitter for a while, but gave it up as I felt it was pointless tweeting and being ignored!
    I am on Facebook, sometimes I feel that's a bit pointless too but it can be useful for keeping in touch with people.

  • So lovely to see you here.
    I prob wouldn't blog so much if I had Instagram – still can't get it on my Android!!!!!! Can't wait. Much rather post photos than words for sure!
    I've made cinnamon scrolls a long time ago, i remember how good they are. These look deeeelicious!XXXXhugs to you.XJ

  • Oh Cathie, I'm *so* delighted to see you here today. You must have read my mind – I was thinking of you today and wondering how you are. So glad you're well. And that recipe looks scrumptious – thanks so much for sharing it with us! J x

  • mmm, yum!

  • Oh so lovely to see you back here in this beautiful space of yours Cathie. A break is a wonderful thing, can only offer a refreshed outlook, which is always good.
    Happy Blogoversary!
    Thanks for sharing this delightful recipe, I am a BIG fan of cinnamon… very hard not to be I guess!
    Keep enjoying your little ones, as you obviously are already, it is such a short time while they're young.
    xo

  • Oh yum! These look so good Cathie! Thanks for sharing!
    Yes, social media is fun & there's SOOOOO many ways to connect with others these days….but sometimes it's so overwhelming…and time consuming! I am LOVING instagram at the moment though :))))
    xx
    P.S. My blog has a new URL, so has vanished from all Blogger Dashboards 🙁 http://blog.scissorspaperrockdesigns.com.au/

  • Yummie!!!! Thanks for sharing the recipe. I did make some a while ago, very similar, wrote down the recipe very quickly while Annabel Langbein was showing us on TV how to make them. They were a success. I will try your recipe too!
    I've been absent in blogland as well, even without any other social media I have to keep in touch with. Never heard of instagram even.
    Bye,
    Marian

  • Oh darling, when my last child started school, after weaning him off me with preschool for 2.5 years, slowly, sob, it just made our relationship even better as he got to miss me, i had such quiet at home, i embrace 3p.m. as my favourite time of day, loading up the car with my darling children again. Hearing their adventures & stories (girls give you ALL the details, especially in high school, or we're just chatty??) it's fascinating, i love reliving high school, my eldest is a bit like me, cruising through everything that is thrown her way.
    Your scrolls look delicious & happy 3rd birthday m.e have a sweet celebration Cathie, love Posie

  • The picture made me hungry!
    The recipe makes me want to go into the kitchen NOW and start cooking!
    Thanks for your lovely space here on the innernet .. Anne

  • Yum Cathie as always! Good to see you back 🙂

  • Hello you! Back in fine form too.

    I've missed your lovely blog. I'm on Facebook and my blog. That's about it. I tried twitter, but it was too noisy for me. I like quiet.

    I pin (of course!). But I don't really think of that as 'social'… it's more dream time or research time for me.

    I instagram, but privately.

    We're cinnamon scroll lovers here too. I tend to make them without the drizzle, as they are really sweet enough already. I will try your recipe next time. You always do good food!! x

  • Thank you so much for this recipe Cathie! I've seen them pop up quite a lot on Instagram and just knew yours would be yummy!

    I haven't blogged for ages and I completely understand the whirlwind of social media. With all of that and work, mummying, keeping up with crafting and bookclubs, I don't know whether I'm coming or going… I think I should definitely slow down a bit. 🙂

  • It's lovely to see you back again and bringing such a delicious treat to share!
    Happy 3rd year of blogging!

  • These look delicious Cathy! And – i know this problem – soooo difficult to network and comunicate all the time and still get your things done! Happy weekend!

  • Wow these look amazing hon! Thank you so much for sharing the recipe – I will most definitely try this.

    Have a fab week,
    Leah
    xx

  • Lovely to see you back dear Cathie & yep, I feel the same as you re all the exciting social media stuff. I want to do it all, but know that won't happen until I'm bored & looking for something to do in my room at the Nursing Home!! Maybe I can hold classes & get all the other old dears tweeting their instagram pics from their iPhones!
    Millie xx

  • How nice you are back, and that you enjoyed your break away.
    I'm a bit behind the times, I don't tweet or instagram – just a bit of FB and my blog is enough for me!
    One thing I do wish for your blog though is that you could introduce a 'smell' function – OK and perhaps a 'taste' one too!!

  • Hi lovely lady! Welcome back. Joining in with all that technology is definately overwhelming… I have found myself winding back lately as it was all getting to much to keep up with. I dip my toes in when I can, and take a break when I need it.

  • Cathie, so lovely to see you back, we missed you so much, I wish you were still at Bundoora farmers market. Enjoy your time with your beautiful boy. Mine just started school this year. Congratulations on 3 years and ohhh the recipe is so good cannot wait until I get a moment to do this. Deb x

  • Hi Cathie
    yummmmmm! i hope i can make these this week with my amelie. you are right ….the computers and iphones are slowly (or maybe quickly) swallowing everybody!
    i have a constant inner battle with myself about living my own life instead of reading about everyone elses.
    thanks for the recipe
    x manda

  • so glad you have popped back into blog land! These scrolls look AMAZING oh how I wish I could enjoy one right now. x

  • Breaks are a good thing – we all need them from time to time. Looking you up on instagram now xx

  • Missed you – glad you are back! I'm going to look you up on Instagram so I can see your lovely photos!

  • Cathie! You're back – thank goodness. Can you please email me? I've got a little something I want to share with you x

  • Those look so good..And I hear ya, kind of info overload..I usually only post crochet/knit things now on my blog. Then of course there is flickr and yes FB…Oh goodness it would probably get to repetitive if I updated them all the same 🙂

  • Mm yum these look delicious! x

  • Miss you beautiful lady, love Posie

  • Wao what lovely look cinnamon scrolls!
    I like it……

  • Hello dear!

    I understand about the noise of it all. I just turned my back on facebook and it feels so good.

    lovely to see you back in this space though.

    rachel xox

  • Sabbaticals are definitely needed in the blogging world… You always return with fresh eyes and renewed direction. Welcome back. Your scrolls look incredible. Thank you.

  • YUM!!

  • I can totally understand your need for a break, this crazy tech dependent world is overwhelming some times.
    The cinnamon scrolls look delicious, definitely trying those!

  • Knock, knock? I hope all is well with you and yours.

  • I think I am going to make these tomorrow for the after school snacks. I will let you know how I go.
    Carol