Cinnamon scrolls

Been wanting to attempt baking with yeast for a while now and when I came across this recipe I knew it was time.

Cinnamon rolls from The Pioneer Woman - I quartered the recipe and got about 12 rolls

Ingredients
Bun
1C whole milk
1/4C vegetable oil
1/4C caster sugar
1/2 tbsp active dry yeast (3.5g/half a packet)
2C plain flour
1/4C plain flour
1/4 heaping tsp baking powder
1/4 scant tsp baking soda
1/4 tbsp salt

Filling
1/2C butter, melted
3/4C sugar
1/4C cinnamon (or more depending on preference)

Frosting
115g powdered sugar
1/3C milk
1/2 tsp vanilla essence
1 tbsp butter, melted

Method


1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point - about 65C). Turn off heat and leave to cool 45 minutes to 1 hour.

2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the yeast. Let this sit for a minute.

3. Then add 2C of flour. Stir mixture together. Cover and let rise for at least an hour.

4. After rising for at least an hour, add 1/4C of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

5. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon.

6. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

7. Line and butter pans and preheat oven to 170C fan-forced.

8. Cut the rolls approximately ¾ to 1 inch thick and lay them in the pans.

9. Let the rolls rise for 20 to 30 minutes

10. Bake until light golden brown, about 15 to 18 minutes.

11. Meanwhile make the frosting: mix together all ingredients and stir well until smooth. I added a dash of maple syrup too. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Verdict
To my surprise the yeast was a success! My dough rose (although I'm not sure they rose much in the baking trays). These taste just beautiful. Divine fresh from the oven (or just heated up in the microwave). More cinnamon next time and I think I'll try the coffee maple frosting from the original recipe.

Next up: more yeast and polenta projects