Cinnamon Scrolls
Your home will be filled with the scent of cinnamon as soon as these come out of the oven
Makes enough for: 10 scrolls
Ingredients
for the dough:
- 332 g flour, plus extra for dusting
- 65 g xylitol
- 4 g instant dried yeast
- 1 g fine salt
- 62.5 mls water
- 50 mls cream
- 25 mls milk
- 1 egg
- 42 g butter
- 20 mls canola oil
for the cinnamon scrolls:
- 30 g butter, melted
- 110 g xylitol
- 15 mls ground cinnamon
- 7.5 mls water
- 1 egg yolk
Method
for the dough:
- Place the flour, xylitol, yeast and salt into a stand mixer bowl
- Mix to combine then make a well in the centre and add the water
- Place the cream, milk and egg into a mixing bowl, and whisk to combine
- Add to the mixing bowl
- Place the butter into a small microwave safe bowl and melt
- Add the oil and whisk to combine
- Add to the mixing bowl
- Using a dough hook, combing the ingredients until a dough forms
- Cover the bowl and leave to prove until doubled in size
- Using the dough hook, knead the dough for 10 minutes
for the cinnamon scrolls:
- Turn the dough out onto a lightly floured surface and roll out into a rectangle, 2mm thick and the long edge must be 52mm
- With the long edge facing you, brush the dough with the butter then mix together the xylitol and cinnamon and sprinkle over the butter
- Roll the dough up, along the long edge (it does not have to be a right roll)
- Trim 1mm of each end then cut the dough into 5cm thick scrolls
- Place the scrolls onto a lined baking tray, 1cm apart, with the snail pattern upwards
- Gently flatten each scroll with the palm of your hand
- Place the egg yolk and water into a small mixing bowl and whisk to combine
- Brush the exposed dough with the egg wash and sprinkle over any excess cinnamon mix that might have fallen off the dough while you were rolling it up
- Leave to prove for 10 minutes while you preheat the oven to 180° Celsius
- Place into the oven and bake for 30 minutes
- Remove from the oven and place onto a wire rack to cool