Cinnamon Scrolls
Course: DessertServings
12
servingsPrep time
1
hour30
minutesCooking time
20
minutesIngredients
- Dough
1 package dry yeast (7g)
1 cup warm milk
1/2 cup granulated sugar
80 grams butter
1 teaspoon salt
2 eggs
4 cups flour
- Filling
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
80 grams butter
- Icing
80 grams butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, margarine salt, eggs, and flour, mix well.
- Knead the dough into a large ball, using your hands dusted lightly with flour.
- Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be approximately 1/4 thick.
- Preheat oven to 180 degrees.
- To make filling, melt 80g of butter then combine the butter, brown sugar and cinnamon in a bowl.
- Spread the mixture over the surface of the dough
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
- Bake for 10 minutes or until light golden brown.
- While the rolls are baking combine the icing ingredients.
- Beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
Notes
- I like to occasionally make a small batch of caramel and line the bottom of the baking pan before placing the cinnamon scrolls inside it. Adding that extra step just makes everything just a little bit gooier.