The news you have been waiting for! My recipe for Cinnamon Scrolls is now ready for your enjoyment. I have included both thermomix and conventional methods for you to try. These are gluten free of course and made with FG Roberts Traditional Bread mix.
Four things I cannot emphasise enough with this recipe.
Temperature! If you haven't invested in a good kitchen thermometer, please do. The right temp means consistency.
Room temperature eggs. So important for any baking but super important with yeasted doughs so you do not slow down the proving process with chilled eggs.
Egg size. This recipe used two 55gm eggs. Not large or extra large. To use bigger eggs you risk a varied outcome.
Different gluten free bread flours may yield different results than the FG Roberts Traditional Bread mix used in this recipe.
Recipe
Cinnamon Scrolls
Ingredients:
For the dough
400gm F.G. Roberts Traditional Bread flour
75gm caster sugar or to taste
450ml full cream milk
8gm instant dry yeast
5gm white vinegar
50gm flavourless vegetable oil
2 whole eggs, beaten
1 egg, beaten. To glaze
For the filling
75gm butter, softened
50gm soft brown sugar
2 teaspoons ground cinnamon
For the topping
125gm icing sugar
1 teaspoon butter
1-2 tablespoons boiling water
Conventional Directions:
Warm your milk and sugar to the optimum temperature of 40c
Add the yeast to the warm milk and leave to bloom
While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.
Once the yeast is blooming, add the oil, vinegar and beaten eggs
Put the bread flour in a large mixing bowl
Make a well in the centre and pour in the yeast, egg and milk mixture
Mix until it comes together then turn onto a floured surface and knead until a smooth dough forms. This is a very soft and sticky dough and will take several minutes of kneading
Flatten out the dough by hand to a rough rectangle shape 20 x 30cm.
Spread the filling mix over the dough and roll up tightly starting from the long edge.
Cut the dough in the centre of the log, then cut each piece again into 4 pieces, making 8 scrolls.
Place on a lined tray, cover with oiled cling wrap and prove until double in size
While the scrolls prove, preheat the oven to 200°c
When doubled in size, glaze with beaten egg
Place in the oven then immediately drop the temperature to 175c for 30 minutes until a deep mahogany brown.
Remove from the pan onto a wire rack to cool immediately to avoid a soggy bottom.
When the scrolls are completely cool, mix together the icing sugar and butter, gradually adding boiling water to make a glace icing of your preferred consistency.
Drizzle the topping over the cooled scrolls and top with flaked almonds.
Thermomix Directions:
Warm your milk and sugar to the optimum temperature of 40 degrees Celsius
Add the yeast to the warm milk, swirl to combine and leave to bloom.
While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.
Once the yeast is blooming, weigh in the oil, vinegar and beaten eggs
Weigh in the bread flour
Mix 10 seconds, speed 4, then knead on dough mode for 5 minutes
Turn onto a floured surface and knead until a smooth dough forms. This is a very soft and sticky dough and will take a few minutes of hand kneading
Flatten out the dough by hand to a rough rectangle shape 20 x 30cm.
Spread the filling mix over the dough and roll up tightly starting from the long edge.
Cut the dough in the centre of the log, then cut each piece again into 4 pieces, making 8 scrolls.
Place on a lined tray, cover with oiled cling wrap and prove until double in size
While the scrolls prove, preheat the oven to 200°degrees Celsius
When doubled in size, glaze with beaten egg
Place in the oven then immediately drop the temperature to 175 degrees celsius for 30 minutes until a deep mahogany brown.
Remove from the pan onto a wire rack to cool immediately to avoid a soggy bottom.
When the scrolls are completely cool, mix together the icing sugar and butter, gradually adding boiling water to make a glace icing of your preferred consistency.
Drizzle the topping over the cooled scrolls and top with flaked almonds.
These can be frozen, separated with squares of baking paper and are best warmed a little to eat, once defrosted.
Like most treats, these are the best enjoyed the same day :)
Tips & tricks
This dough is very soft, do not overcompensate with more flour or your scrolls will be dry.
Preheat your oven to 200 degrees Celsius and as soon as your scrolls go in, reduce to 175 degrees Celsius to then bake the full time.
Your eggs must be room temperature. This recipe was created with eggs of an average size of 55gm per egg. Larger eggs may vary the result.
Leave at least 1cm on the long edge free of filling so it does not spill out when you roll
Full fat milk yields the best results. Any other milk may vary the results.
Eat the same day for the most enjoyment