Cinnamon Scrolls
Comfort food at its finest. Super soft and oh so cosy, this is my take on the infamous cinnamon scroll using coconut yoghurt instead of cream cheese for the glaze.
Ingredients
¾ cup warm milk (whole milk preferred)
1 packet dry yeast (7g)
¼ cup granulated sugar
1 egg (room temperature)
¼ cup melted butter
3 cups bread flour
¾ tsp table salt
50g butter (room temperature)
60g brown sugar
1 tbsp cinnamon
1 tbsp coconut yogurt
2 tbsps milk
½ cup icing sugar
¼ tsp vanilla essence
Method
In a bowl, add warm milk and then sprinkle the dry yeast. Add granulated sugar, egg and melted butter. Whisk until well-combined.
Stir in flour and salt, then mix until dough starts to form.
Next, either knead the dough by hand for 8-10 minutes or use the dough hook on an electric mixer to knead the dough for 8 minutes. The dough should form into a ball and be slightly sticky.
Place dough in a greased bowl (I use olive oil) and cover to allow the dough to rise for 1 hour.
While the dough is rising, prepare your filling by mixing the room temperature butter, cinnamon and brown sugar together in a bowl until a whipped paste forms.
After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle. Spread the cinnamon filling evenly over the dough.
From the longest side, start rolling up the dough tightly to form a log. Trim the ends and then cut the rest of the dough into even pieces (approximately 8).
Place the scrolls into a greased pan (I use butter). Cover and let the dough rise for 45 minutes.
Preheat oven to 180°C at least 15 minutes before you’re ready to bake.
Remove the cover then bake the scrolls for 15-20 minutes. Monitor the scrolls as they can easily over-bake. They should be only slightly golden brown.
While the scrolls bake, combine coconut yoghurt, milk, icing sugar and vanilla essence in a bowl. Whisk until a glaze forms - set aside.
Once baked, allow the scrolls to cool for 5 minutes then drizzle the glaze over the scrolls. Serve when warm.
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