Cinnamon Scrolls

A Cinnamon Scroll is a sweet pastry consisting of a rolled sheet of dough with a spread made of cinnamon and sugar. The dough is rolled, cut into individual portions, and baked.
Makes 12 Cinnamon Scrolls.

Ingredients

Dough

400g Laucke Wallaby Flour
6g Laucke Bakers Yeast
50g White Sugar
3g Salt
60g Egg
40g Softened Margarine
90ml Milk
65ml Water

Filling

220g Brown Sugar
7g Ground Cinnamon
115g Softened Margarine
Raisins (optional)

Method

Dough

1. Heat the milk in a small saucepan until it bubbles, and then remove from heat. Mix in margarine, stir until melted. Let cool until lukewarm
2. In a large mixing bowl, combine approx 2 ¼ cups of Laucke Flour, the required amount of Laucke Bakers Yeast, sugar and salt then mix well. Add the water, egg and milk and beat well. Add the remaining Laucke Flour, ½ cup at a time, stirring well after each addition.
3. When the dough has just come together, turn it out onto a lightly floured surface and knead until smooth. Approximately 5 minutes. MIXING AND KNEADING
4. Cover the dough with a damp cloth and leave to rest for 10 minutes.

Filling

1. In a small bowl, mix together brown sugar, cinnamon and softened margarine
2. Roll out dough into a 30cm x 20cm rectangle. Spread dough with filling mixture. Sprinkle with raisins if desired
3. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly oiled muffin trays
4. Cover and let rise until doubled in size, about 30 minutes. PROOFING
5. Bake in a preheated oven 190 ̊C for 20 minutes, or until browned. Remove from the muffin pan to cool.

Serve warm or top with icing.