Ceylon Cinnamon Scrolls

Makes: 10 – 12 pieces
Prep time + cook time: 6 hrs

Ingredients

• 3 teaspoons Ceylon cinnamon
• ​1 cup Whole Milk, Warm
• 1 ½ Tablespoons Sugar
• 1 heaped teaspoon Instant Or Active Dry Yeast
• 2 Large Eggs (room temperature) lightly Beaten
• 1 stick Unsalted Butter, melted
• 4 cups All-purpose Flour
• 1/4 teaspoon Salt
• ½ cup melted butter for glazing
• 4 tablespoons brown sugar

For the glaze

• 1 cup powdered sugar
• 3 tablespoons melted butter

Method

1. Warm the milk slightly, should be blood temperature, (if you put your finger into it) you should feel neither cold nor hot, just right!
2. In a small bowl add milk to the sugar and stir to dissolve. 
3. Add yeast and stir gently, then let sit in a warm place for 10 minutes. 

4. In a large mixing bowl add the melted butter and lightly beaten eggs. 
5. Tip in the flour and salt, followed by the milk mixture. 
6. Using a wooden spoon mix till dough starts to pull together.
7. At this point you can put your hand in and knead the dough till it resembles a smooth and homogeneous ball.
8. Allow the dough to sit in the bowl covered and undisturbed for 2 - 3 hours or until it has double in volume.
9. Roll the dough out into a large rectangular shape approximately ¼ inch in thickness, brush with butter, scatter over as evenly as possible the sugar, followed by the Ceylon Cinnamon.
10. Roll up the dough into a firm long sausage shape, cut roll into 1.5 inch pieces
11. Place into a baking pan lined with parchment paper allowing for a ½ inch gape between each scroll. Prove for 30 minutes to an hour in a warm place (they should double in size.
12. Set to cook at 175C for 25 minutes, once cooked allow to rest for 5 minutes before inverting onto a cake rack.
13. Mix glaze ingredients together, if a little thick add a couple of drops of milk.
14. Glaze the scrolls, by drizzling mixture over the top.

Recipe: @chefjasonroberts