Cinnamon Scrolls with Cream Cheese Icing are easy to prepare and are best to eat straight from the oven when piping hot and dripping in icing. Mmm….
In high school, I had to catch a train and two buses to my school on the other side of the river in Perth. I always had a 40 minutes wait at the main bus station and they had this amazing tiny little bakery amongst the hustle and bustle that had the most amazing Cinnamon Scrolls. I’d always blow my $2 emergency money on a piping hot ‘straight from the oven’ scroll with delicious pink icing that dripped off the side…. Ohhh the memories….
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- 1 cup Milk
- 60 grams Butter
- 3 cups Plain Flour
- 1/4 cup Sugar
- 2 tsp Dry Yeast
- 1/2 tsp Salt
- 1 Egg
- 1/2 cup Plain Flour extra may be needed, depending on dough
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 tbsp Cinnamon
- 3 tbsp Butter Softened
Cream Cheese Icing
- 2 cups Icing Sugar
- 1/3 cup Butter soft
- 1/2 cup Cream Cheese room temp
- 1 tbsp Milk
- Preheat oven to 180 degrees.
- Melt butter and milk together in microwave for 1 minute, stir after and if need to melt again for a further 30 seconds. Set aside to cool slightly, it should be still warm but not hot.
- Using your mixmaster and add yeast and warm milk, turn on and stir for 3 minutes. While the mixmaster is on, sift flour, sugar and salt into a bowl.
- Turn off mixmaster and change to the dough hook, add flour mix gradually, half to quarter cup at a time. Add egg, lightly beaten after the first batch of flour has gone in. Each time you add the flour mixing on low to medium speed. You may need extra flour if your dough mix is not coming away from the sides of bowl and sticky, if this is the case add the extra 1/2 cup of flour.
- Continue to beat the dough for another 8 minutes. Cover the dough with a wet tea towel while still in the bowl, allow 10 minutes for this.
- While dough is rising prepare your cinnamon filling. Mix together cinnamon and sugars. The butter is to spread on the dough.
- Lightly flour the bench top, and turn out the dough onto bench. Kneed dough into a log shape then using a rolling pin roll into a rectangle approximately 30cm x 15cm. Spread the softened butter onto the dough and sprinkle heavily with cinnamon sugar mix.
- Starting at the large side roll tightly to form a long log. Using a sharp knife or thin string cut into 16 pieces. Grease a large baking dish with butter and place scrolls in, making sure they are touching.
- Cover again with a wet tea towel and place near oven or in a warm spot in your kitchen for another 20 minutes to allow to rise a second time. This will ensure you have fluffy scrolls!
- Now make your cream cheese icing while the scrolls are rising. Using electric beaters or mixmaster cream together cream cheese, butter and icing sugar. Add milk and mix again for 2 minutes. You should have a fluffy yet slightly runny icing. Cover and set aside until scrolls are cooked.
- Once scrolls have risen after the the 20 minutes, bake in preheated oven for 20 minutes until just golden brown. Remove and allow to cool for a few minutes. Now drizzle with cream cheese icing while hot so it seeps in and is nice and gooey. I did this in two batches, poured half all over then waited to soak in, then drizzled the rest over.
- You can wait until your cinnamon scrolls are cool to ice, but seriously there was no way I was not going to have a hot, gooey, cinnamon scroll within minutes of that oven opening. Let me tell you I was not disappointed!
Recipe Hints and Tips:
- Cinnamon Scrolls are suitable for freezing for up to 6 months or kept in an airtight container for 3 days if you can possibly stop yourself and anyone else in sight from eating them all hot out of the oven!