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baking, baking tray, cinnamon rolls, essteele, Essteele cookware

Easy Cinnamon Scrolls Recipe

Elza Hean |

The best cinnamon scrolls you've had awhile

The search for the best cinnamon scroll recipe may end today. Light, fluffy and just the right amount of sweetness, these cinnamon scrolls will have everyone reaching for more. We could not have done it without the help of the Essteele roasting pan. The roasting pan's non-stick interior helps to release the cinnamon scrolls from the pan so that they then can be easily pulled apart. A roasting pan isn't just for making roasts, this recipe shows how truly versatile the pan is. Whether making sweet or savoury dishes, this pan will prove to be the perfect vessel with its easy release non-stick. This recipe is perfect for breakfast, teatime or as an easy snack any time of the day. These cinnamon scrolls are best enjoyed warm, so if you are consuming them the next day, we recommend heating them up.

Ingredients

For the dough:

  • 1 tbsp Apple Cider Vinegar
  • Just short of 1 cup full cream milk
  • 3 tbsp sugar
  • 110g unsalted butter, softened; plus extra to grease the bowl
  • 1 tbsp maple syrup
  • 3 eggs, lightly beaten
  • ½ tsp cinnamon
  • 1 tsp salt
  • 2 ¼ tsp instant yeast
  • 4 ½ cups plain flour, plus additional to dust the work surface

For the filling:

  • 2 Pink Lady Apples
  • 115g unsalted butter, softened to room temperature
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1 tsp cinnamon

For the icing:

  • 1 ½ cups icing sugar
  • 2 tbsp maple syrup
  • 2 tbsp milk

Method

For the scrolls

  1. Add 1 tbsp apple cider vinegar to a 1 cup measure. Top up the remainder of the cup measure with milk till you reach the 1 cup mark. Leave it to stand 5 mins while the milk thickens to a slight curdle.
  2. Add the sugar, butter, salt and cinnamon to the bowl of a stand mixer fitted with a paddle attachment and mix on low until just combined.
  3. Slowly add in the maple syrup, eggs and milk mixture and mix. Once combined (it may still be a little lumpy), add the instant yeast.
  4. Keeping the mixer on low, slowly add the flour. Stir until the flour is just incorporated, then switch the mixer head to a dough hook. Leave the mixer to knead on low for 5 mins. After 5 mins, the dough should be soft, pillow-like, and slightly tacky to the touch. If the dough seems extremely soft, add more flour 1 tablespoon at a time (no more than ½ cup) and knead until incorporated.
  5. Lightly grease a large bowl then transfer the dough to the bowl. Gently turn the dough in the bowl so it’s lightly coated in oil, then cover the bowl with cling film. If making the scrolls the same day, continue to step 6 now. If leaving the dough until later, place it in the fridge for up to 24 hours before continuing to step 6.
  6. Place the bowl in a warm spot for about 1 hour so the dough doubles in size. While it’s rising, line a 31 x 23cm greased baking pan with baking paper, allowing the ends of the paper to run up the sides, then grease the paper. It’s recommended that you line the pan with baking paper, even when using high-quality non-stick cookware like the Essteele non-stick roasting pan pictured, as it makes it easier to lift out of the pan for cooling without spilling any hot maple syrup that may have pooled in the base.

For the filling:

  1. To prepare the filling, combine the butter, maple syrup, cinnamon, and sugar in a bowl and beat until combined and creamy, then set aside. You may need to give it another quick mix before spreading it on the dough.
  2. Peel, core, and finely dice the apples. Hint: Find out who grew your Aussie Apples by looking for the name of the grower on the sticker!

Assemble the rolls:

  1. Once the dough has roughly doubled in size, gently fold it over itself a few times in the bowl to deflate it before turning it out onto a floured surface. Roll the dough into a rectangle measuring about 30x40cms, and roughly 1.5cm thick.
  2. Gently spread the butter mixture over the dough, then scatter the diced apple evenly on top.
  3. Working from one of the short sides of the rectangle, roll it up tightly to form a 30cm log, then cut the roll into 12 even pieces with a serrated knife.
  4. Arrange the scrolls with cut sides up in the baking pan, cover, and leave to rise again at room temperature for about 1 hour until doubled in size (see image below).

To bake:

  1. Preheat the oven to 180 degrees and bake for 30-35 minutes until cooked through; check after 15 minutes to ensure the scrolls aren’t browning too quickly. If the rolls look like they’re already nicely golden brown, cover the tray with foil to continue cooking.

For the icing:

While the scrolls are baking, prepare the icing by combining the icing sugar, maple syrup and milk in a bowl, and whisking until smooth.

To finish:

Remove the scrolls from the oven and let stand for 5 minutes before using the baking paper to lift them out of the pan. Leave to cool slightly for 10 minutes or so before drizzling with icing. Place on a tray (we’ve used a large round wooden serving board), and serve while still warm.

Recipe source by Essteele

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