Cinnamon Scrolls or Sticky Buns
Cinnamon Scrolls are a delicious doughy treat with a rolled cinnamon and sugar filling. They are commonly drizzled in a sticky icing glaze. The sticky icing is why they are called Sticky buns in the US. Sticky Buns are a favourite breakfast treat in America. Once you have mastered the Cinnamon Scroll it's easy to pimp the recipe into Apple and Walnut Scrolls that will rival even Bakers Delight.
Equipment
- 1 ThermoServer Or Thermal Dish with lid
Ingredients
Basic Scroll Dough
- 300 g water warm
- 2 teaspoon yeast
- 60 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 60 g butter at room temp
- 1 teaspoon bread improver
- 1 teaspoon salt
Filling
- 120 g salted butter room temp
- 125 g brown sugar
- 2 teaspoon cornflour
- 1 tsp ground cinnamon
- 125 g walnuts chopped
- 350 g pie apples canned (no liquid)
Glaze
- 1 ½ cups icing sugar
- 3-4 TBS maple syrup
Instructions
Dough
- Place boiling water in the ThermoServer or Thermal dish. Once it's hot, remove and dry the dish and place it somewhere warm.
- Place warm water, sugar and yeast in TM bowl. Combine 1 min/37 degree/Speed 1.300 g water, 2 teaspoon yeast, 60 g white sugar
- Add vanilla paste, flour, oil, salt and bread improver to the water. Knead 2 min.510 g Bakers White Flour, 5 gm vanilla paste, 60 g butter, 1 teaspoon salt, 1 teaspoon bread improver
- Remove dough from TM and place in the oiled thermoServer or Thermal dish. Cover the bowl with plastic wrap and leave in a warm place to proof.
- Proof the dough until it is double in size. Meanwhile, make filling.
Filling
- Add butterfly to TM bowl.
- Place butter, sugar, cornflour and cinnamon in TM bowl. Whip 1 min/Speed 4.120 g salted butter, 125 g brown sugar, 2 teaspoon cornflour, 1 teaspoon ground cinnamon
- Scrape down and repeat. Whip 2 min/Speed 4.
- Remove the butter and reserve in a bowl.
Making Scrolls
- Grease a round baking dish with butter. Please note, my baking dish should have been bigger for fluffier scrolls.
- Spray the bench with oil and empty dough onto the bench.
- Gently work the dough into a rectangle shape about 1-2 cm thick.
- Spread the sugar butter filling over the dough.
- Sprinkle over the nuts and add apple to the dough.125 g walnuts, 350 g pie apples
- Carefully roll the scroll up, enclosing the filling.
- Use a knife or peice of string to cut the log into 8 even pieces.
- Place each scroll in the baking dish. Its best if the scrolls don't quite touch so they have room to further grow as they proof.
- Cover the scrolls with grease plastic wrap and allow to proof.
- Once the scrolls are nice and puffy they can be cooked.
- Pre-heat the oven to 170 degrees.
- Remove the plastic wrap and bake scrolls for 30 - 40 minutes depending on your oven.
- To test if cooked use a skewer in the dough of the central scroll.
Glaze
- Combine the icing sugar and maple syrup in a small bowl.1 ½ cups icing sugar, 3-4 TBS maple syrup
- Once the scrolls are partially cooled drizzle the glaze of the top.
Notes
- See notes about preparing the dough and cooking the scrolls in the morning for a hot breakfast treat.
- Note that a larger baking dish would have resulted in larger, puffier scrolls.
- See notes about proofing in Winter if the weather is cold
Log in: Then add your own recipe notes below!
Nutrition
Calories: 669kcalCarbohydrates: 104gProtein: 10gFat: 25gSaturated Fat: 10gCholesterol: 32mgSodium: 409mgPotassium: 250mgFiber: 5gSugar: 49gVitamin A: 398IUVitamin C: 2mgCalcium: 55mgIron: 4mg
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