Desktop Cinnamon Scrolls – Steve's Clandestine Spyce Co

Cinnamon Scrolls

Cinnamon Scrolls
Print

Cinnamon Scrolls

Yield: 12
Author: Simone
Prep time: 1 H & 40 MCook time: 20 MinTotal time: 2 Hour

Ingredients

DOUGH
  • 4 tablespoons Water, at room temperature
  • 4 tablespoons Butter, melted
  • 100 grams (3.5 oz) Cottees Instant Vanilla Pudding Mix
  • 250 ml (8.8 fl oz) Warm Milk, (1 cup)
  • 1 Egg, room temperature
  • 1 tablespoon White Sugar
  • 1/2 teaspoon Salt
  • 480 grams (16.9 oz) Plain Flour, (4 cups)
  • 7 grams (0.2 oz) Active Dry Yeast
FILLING
  • 8 tablespoons Butter, softened
  • 220 grams (7.7 oz) Brown Sugar, (1 cup)
  • 4 teaspoons Apple Cake Spice
GLAZE
  • 187.5 grams (6.6 oz) Icing Sugar
  • 4 tablespoons Butter, melted
  • 3 tablespoons Milk
  • 1/2 teaspoon Vanilla Essence

Instructions

  1. Place in this order into the pan of your bread machine - water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast.
  2. Set machine to Dough cycle; press Start.
  3. When the dough cycle has finished, turn the dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.
TO MAKE THE FILLING:
  1. In a small bowl, stir together brown sugar and, Apple Spice.
  2. Spread the softened butter over the dough evenly
  3. Sprinkle brown sugar mixture over dough.
  4. Butter a baking pan.
  5. Roll up dough, beginning with long side. Slice into 16 x three centimetre (1.1 in) slices. Place in prepared pan.
  6. Let rolls rise in a warm place until doubled, approx 45 minutes.
  7. Preheat oven to 175 Celcius (347 f) Bake rolls in oven until browned approx 15 - 20 mins.
FOR THE GLAZE:
  1. Mix together the icing sugar, butter, milk, vanilla in a bowl until smooth.
  2. Drizzle over the buns and serve.
Created using The Recipes Generator


Leave a comment

Please note, comments must be approved before they are published