Columns

Winter is nearly over, and you’re running out of excuses to stay inside all day and bake. Cinnamon scrolls are a brilliant afternoon bite, and the heated leftovers make for a dreamy, idyllic breakfast. The perfect cinnamon scroll is all about generosity - of size, filling and melted butter - so a liberal hand and ravenous stomach is a must. A dry scroll is just about the worst thing in the world, second only to cafes closing at 3pm. Every surface should be caramelized to sweet, golden brown perfection. These beauties can be dressed up or down, with opportunity for customisation every step of the way. Eat fresh out of the oven for maximum impact. 

Ingredients

Dough: 

• 1 mug of warm water 
• 3 mugs flour 
• ¼ cup sugar 
• 1 tbsp active dried yeast
• 1 tbsp olive oil 
• 1 tsp salt

Filling:

• 50g butter, softened
• 2 tbsp ground cinnamon 
• 2 tbsp sugar 
• If you’re feeling fancy, we recommend adding chopped dates, too.

Method

1. Pour warm (NOT hot) water into a large bowl. Sprinkle in the yeast and a pinch of sugar.
2. Wait until the yeast has foamed to the top (about 5 mins) and then mix in the first 2 mugs of flour, salt, oil and remaining sugar until a shaggy dough forms. 
3. Dump the last mug of flour onto a clean benchtop and the dough on top of that. 
4. Knead the dough, working in the flour to form a smooth ball. Continue kneading for a few more minutes, until the dough is elastic and bounces back quickly when pressed with a finger. 
5. Place in a lightly oiled bowl, cover with a damp tea towel and leave to rise until doubled in size, about half an hour. 
6. Roll out the dough into a large rectangle, about ½ cm thick. 
7. Spread the softened butter over the entire rectangle and then sprinkle all over with the cinnamon and sugar. 
8. Starting with a long edge, roll up into a cylinder. 
9. With a sharp serrated knife, slice the sausage into even rounds, about 4cm thick. This recipe should make 12. 
10. Place the rounds, cut side down, onto a baking paper lined tray or cake tin. Leave about 1/2cm between the scrolls to give them room to grow.
11. Preheat the oven (on bake) to 200 degrees and leave the scrolls to rise for 30mins, covered with a damp tea towel. 
12. Bake for 25-30mins, until golden on top. 
13. Serve warm with butter. No icing sorry I am not American. 
14. Okay actually fuck I fucking gave in. They have icing all over them.