MINI CINNAMON BREAD SCROLLS

15 MINUTES (+ 30 MIN RESTING)

15 MINUTES

REQUIRES: THERMOMIXTM

Our Masala Chai has taken this beautiful favourite Apple Cake Loaf to a whole new and unique level. With the perfect balance of sweet and spice, with a bit of fruit to lift your daily intake, it will definitely impress the masses.


Ingredients

300g Water
1 sachet Tandaco dry yeast
15g Olive oil
Pinch of salt
500g Bakers flour

For Cinnamon butter
70g Butter (room temperature)
50g Brown sugar
1 heaped tbsp Cinnamon Ground

For icing
150g Icing sugar
3 tbsp Hot water

Method

To make the Bread:

  1. Add to your ThermomixTM bowl the water and yeast
  2. 2mins 37° speed 1
  3. Add to the bowl olive oil, salt and flour
  4. 6 seconds, speed 6
  5. Change to dough mode for 2mins
  6. Remove dough and roll into a ball
  7. Place into a lightly oiled bowl and cover with cling wrap
  8. Leave to double in size (about 30mins)


To make the Cinnamon Butter:

  1. Add to your Thermomix bowl butter, brown sugar and Cinnamon Ground
  2. 20 seconds, speed 4
  3. Scrape down the bowl
  4. 20 seconds, speed 4

 
Assembly:

  1. Roll dough out into a large rectangle about 1/2cm thick
  2. Spread the cinnamon butter onto the dough (tip: use the back of a teaspoon so as not to break the dough while spreading)
  3. Roll the dough into a long sausage so the cinnamon butter is rolled inside
  4. Slice the dough into your desired thickness and place on baking sheets
  5. Bake for 10-15mins at 200°
  6. Allow to cool before moving to cooling rack

 
To make the Icing:

  1. Combine all icing sugar and hot water (1tbsp at a time) and mix well until desired consistency
  2. Spoon / drizzle over the scrolls

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