Recipe: Cinnamon Scrolls

Instructions

1. Microwave milk till warm but not hot (if you stick your finger in it shouldn’t be much warmer than your finger). Add the yeast, a pinch or two of the sugar and stir. Set aside for 10-15 minutes until it becomes frothy (do use a big enough container to allow for the extra volume).
2. While the yeast is frothing, add the flour, salt, cardamom and allspice to a large bowl, or an upright mixer with dough hook. Add the milk mixture once frothed, the egg, butter and sugar. If using a mixer, knead dough with dough hook for 5 minutes until elastic. This will take 10-15 mins by hand.
3. Grease a big bowl (oil spray is fine) and add the dough, cover with glad wrap and put it somewhere warm (I floated my bowl in the sink with a bit of warm water). The dough should double in size in around an hour (may take an hour and half).
4. Using your fist, punch down the dough and knead lightly and divide into 2 balls. Roll each ball into a rectangle and spread each rectangle with half the butter and sprinkle with half the cinnamon sugar mix.
5. Roll the rectangles into logs and cut each log into 12 slices with a sharp knife ( easiest way is to keep dividing into halves).
6. Place close together on a lined or greased baking tray.
7. Turn the oven to 200 deg C to preheat. Cover the buns with cling wrap and allow to rise in a warm place for 20 minutes (on top of the stove works as the oven should lightly warm but do check it’s not hot).
8. Bake for around 15 -20 mins. Mix up the icing and drizzle over the warm buns. Makes 24 scrolls