Cinnamon Scrolls
Cinnamon Scrolls
Makes 8
1 sachet (7g) compressed yeast
2 cups plain flour
½ tsp salt
2 tbsp sugar
150ml sour cream
2 tbsp warm milk
1 tbsp melted butter
½ egg, lightly beaten
Filling
2 tbsp melted butter
½ cup brown sugar
1 tsp cinnamon
Mix dry ingredients together in a large bowl. Add wet ingredients and mix well to form a soft dough.
Knead for 10 minutes until smooth and elastic.
Place dough in a greased bowl, cover and leave in a warm place to double in size. (approx 50 mins).
Knock down dough by punching your first once into the dough, then knead for 1 minute.
Roll dough out into a rectangle.
Combine all filling ingredients and spread evenly over the dough.
With your hands on the long edge of the dough, roll it up, then cut into 2cm slices. Arrange slices on their side with the swirl facing up in a baking tray lined with baking paper.
Bake at 180C for 35 minutes. Cool on a wire rack.
YUM YUM
