Iced Cinnamon Scrolls

By: itsnotartitsdinner

Nov 27 2010

Category: Uncategorized

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Left over Sindhi curry for dinner meant that free time was had to bake, and I had just the recipe, iced cinnamon scrolls from a previous taste cooks club challenge.   I swear the Kitchenaid was the best purchase I ever made.   It makes baking a breeze!   The hardest part of this recipe was waiting long enough for the scrolls to cool to spread the icing, oh and the fitting of them into my already exploding fridge.  Hope you enjoy.

Serving Size: 10

-= Ingredients =-
1/4 cup lukewarm water
1 cup milk ; slightly warmed
125 grams butter ; softened
2 eggs, lightly beaten
1/4 cup sugar
5 cups plain flour
pinch ; of salt
2 x 7g sachets dried yeast
1/3 cup currants
1/3 cup sultanas
80 grams butter ; softened
3/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
125 grams cream cheese ; at room temperature
50 grams butter ; softened
1 1/2 cups icing sugar
1 -2 tsp milk

-= Instructions =-
To make dough, place ingredients in the following order: water, milk, butter, eggs, sugar, flour, salt, yeast. in either a breadmaker or standmixer.
Start bread maker/ mixer on dough setting, and add currants and sultanas during last few minutes of kneading time. (Some breadmakers beep when time to add extra ingredients.)

You may find if using a breadmaker that you may need to stop and stir the ingredients, due to the large amount.

When dough cycle is complete (about 10 minutes in stand mixer) take dough out and place onto benchtop,  kneading into a ball. Leave to rest, 10-15 minutes until dough relaxes.

Roll dough out into a long oblong shape. Mine was approximately 40cm in length and 20cm wide. It was about 2cm thick. The thinner the roll, the thiner crispier the roll.  I like mine big and plump.

Spread dough with most of the softened butter, saving some to spread over scrolls once they have been cut. Sprinkle evenly with brown sugar and cinnamon.  Roll the dough up from the SHORT end, swiss-roll style, to make a log.

Cut the log into 2 ½ – 3 cm slices and arrange on a baking tray which has been lined with baking paper. Leave a slight gap between each scroll. Spread scrolls with remaining butter. Some will be bigger some smaller, due to the oblong shape.

Cover loosely and leave until they have doubled in size (mine took about 20 minutes).

Bake in a moderate oven for 20-30 minutes (mine took about 20 mins). I used fan-forced on about 170.  Remove from oven and cool for a few minutes on a rack.


Beat cream cheese and butter until soft.  Gradually add icing sugar and continue beating until well combined and soft. Add milk until icing is desired consistency. (Mine turned out really soft and fluffy.)

Spread icing on scrolls