the Breville Test Kitchen

Flaky Cinnamon Scrolls

Name: Flaky Cinnamon Scrolls
Cook time: 1500 s
Total time: 3000 s
Yield: Makes 12
Ingredients: 1½ tsp active dried yeast; ¼ cup (60 ml) warm milk; ¼ cup (50 g) caster sugar - divided; 2¼ cups (335 g) bread flour; ½ tsp ground cinnamon; ¼ tsp salt; 3 large eggs - lightly beaten; 125 g unsalted butter - at room temperature, cut into cubes; 2 tbsp dark brown sugar; 1 tbsp caster sugar; 1½ tsp ground cinnamon; 25 g unsalted butter - at room temperature, chopped

It’s worth making these just for the smell of them baking! The Bakery Chef™ handles all the folding and kneading, so you're just a roll and sprinkle away from that warm, enticing aroma of sweet cinnamon goodness. Rock 'n' roll, mate!

The Bakery Chef™ Hub

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50 mins total time

25 mins active time

Medium

Makes 12

Ingredients

Measurements:

1½ tsp active dried yeast
¼ cup (60 ml) warm milk
¼ cup (50 g) caster sugar
divided
2¼ cups (335 g) bread flour
½ tsp ground cinnamon
¼ tsp salt
3 large eggs
lightly beaten
125 g unsalted butter
at room temperature, cut into cubes

For the cinnamon filling

2 tbsp dark brown sugar
1 tbsp caster sugar
1½ tsp ground cinnamon
25 g unsalted butter
at room temperature, chopped

Instructions

1
Preheat the oven to 220°C. Grease a 12-cup muffin tray (1/3 cup capacity).
2
Combine the yeast, milk and 1 teaspoon of the sugar in a bowl. Let sit in a warm place for 5 minutes, or until frothy.
3
Assemble the mixer using the glass mixer bowl and dough hook. Add the flour, cinnamon, salt, eggs, remaining sugar and yeast mixture to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until nearly combined. Add the butter, a few cubes at a time, mix until combined.
4
Turn the dough out onto a floured surface and lightly knead until smooth. Place in an oiled bowl and cover with cling film. Allow the dough to rest in a warm spot for 45 minutes, or until the dough doubles in size.
5
Meanwhile, prepare the cinnamon filling. Combine the sugars and cinnamon and set aside.
6
Place the dough on a floured surface and roll out to form a 25cm x 45cm rectangle. Using your fingers or a spatula spread the softened butter over the dough. Set aside 1 tablespoon of the cinnamon filling. Sprinkle the remaining cinnamon filling over the dough.
7
Starting from the long side, roll the dough up to form a log. Trim the ends then cut the log into 12 equal portions. Place each roll, cut side up, into a muffin tin. Sprinkle with the reserved cinnamon filling.
8
Bake for 20 minutes, or until golden and cooked through. Serve.