Sticky cinnamon scrolls
A proving-overnight cinnamon scroll project: enriched yeasted dough rolled around cinnamon butter, tucked into a tin, then baked in the morning while the kettle's on. Cardamom in the dough is the Scandinavian touch. Worth every minute.
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The Method
11 steps-
1
Whisk the warm milk, caster sugar, and yeast in a jug. Leave 5 minutes until foamy on top.
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2
In a stand mixer with the dough hook (or a big bowl, by hand), combine the flour, cardamom, and salt. Pour in the yeast mix and the egg. Mix on low for 4 minutes.
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3
Add the soft butter, knead another 6-8 minutes until smooth, glossy, and elastic.
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4
Transfer to an oiled bowl, cover, and prove in a warm spot 60-90 minutes until doubled.
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5
Beat the filling butter, brown sugar, and cinnamon to a thick paste.
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6
Knock back the dough, tip onto a floured bench, roll into a 50 × 35cm rectangle. Spread the filling all the way to the edges.
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7
Roll up tightly along the long side. Cut into 12 even pieces with a sharp knife. Sit them cut-side up in a buttered 23 × 33cm baking tin, spaced apart.
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8
At this point cover with cling film and refrigerate overnight (or prove for 30 minutes and bake straight away).
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9
In the morning, take the tin out 30 minutes before baking to come up to temperature. Heat the oven to 180°C fan-forced.
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10
Bake 22-25 minutes until deeply golden and the scrolls in the centre are firm to a finger.
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11
Beat the cream cheese, soft butter, icing sugar, and vanilla into a smooth icing. Spread generously over the warm scrolls. Eat warm with strong coffee.
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