Ingredients
Serves:
- 250 g Flour (Dough)
- 15 g Caster Sugar (Dough)
- 2.5 g Salt (Dough)
- 60 mL Water (Dough)
- 60 mL Milk (Dough)
- 1 each Egg (Dough)
- 5 g Yeast, instant (Dough)
- 75 g Butter (Dough)
- 80 g Brown Sugar (Cinnamon Butter)
- 50 g Butter (Cinnamon Butter)
- 7 g Cinnamon (Cinnamon Butter)
- 200 g Cream Cheese (Cream Cheese Icing)
- 200 g Caster Sugar (Cream Cheese Icing)
- 100 g Butter (Cream Cheese Icing)
Method
TO MAKE THE SCROLL
STEP 1 – Mix all ingredients except butter into a mixing bowl with a dough hook
STEP 2 – Mix for 10-15 minutes until not so sticky.
STEP 3 – Add butter in 2 lots.
STEP 4 – Pack into a large bowl and allow to double in size.
STEP 5 – Refrigerate for 6 hours or overnight.
STEP 6 – Allow 60-80g per portion. Bake at 180°C until golden. Approximately 10-15 minutes.
TO MAKE THE CREAM CHEESE ICING
Cream with mixer until smooth and light.