Lets make a cinnamon rolls with a TWIST! These cinnamon twist rolls are a cinnamon roll but with a fairly even dough to cinnamon ratio. Who doesn't love that?! They will seriously wow anyone who eats one, not only because they are pretty but they also taste amazing!
Some tips and tricks before you get started
The milk needs to be the right temperature for the yeast to activate. it should be between 40°C and 45°C. If it is too hot the yeast will likely be killed and the dough won't rise. The best way to check the milk is by dipping your finger in and it should be slightly warm.
The butter of the filling should be room temperature. Some recipes call for melted butter, this will just leak out of the scrolls before baking.
Make sure the eggs are room temperature too, if they are too cold, it could mess with the yeast in the dough and it might not rise as well.
Lining the baking tray with baking paper will let the sticky goodness stay stuck to the scrolls instead of the tray. YUM!
For a quick little how to video on how to cut and roll the cinnamon twist rolls, click here.
Cinnamon Twist Rolls
Makes 12
Time: 2.5hrs
Ingredients
For the Scrolls
150ml warm, full cream milk
7g dried yeast
45g caster sugar
1 egg
40g unsalted butter melted
325g plain flour
1/2 tsp salt
Extra milk to brush the rolls
Extra icing sugar for dusting
Cinnamon filling
110g brown sugar
1.5 tbsp ground cinnamon
50g softened unsalted butter
Instructions
Place the milk, yeast and 1tsp of sugar in a small jug. Stir until combined. Set aside for 5 mins until the mixture becomes frothy
Add the eggs and butter to the milk mixture. Whisk to combine.
Combine the flour, salt and remaining sugar in a bowl add in the milk mixture. Using the dough hook on your stand mixer, knead the dough on medium/high for approx 10 minutes until the dough is soft and springs back slowly when pressed. Cover the dough in a lightly oiled bowl with cling wrap or a damp tea towel, place in a warm area until doubled in size, approx 1 hr.
Meanwhile to make the cinnamon paste, combine cinnamon, brown sugar and butter until a paste forms.
Grease and line a 23cm x 33cm (9"x13") pan with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough to 25cm x 40cm rectangle.
Click here if you are a visual learner and want to see a quick how to video on the rolling and shaping process. Spread the cinnamon paste evenly over 2 thirds of the dough long ways. Fold the third of the dough without any paste, over on to the middle third of the dough. Fold the other third of the dough over on top, leaving you with approximately a long piece of dough that is 9cm x 40cm.
Using a knife cut 12 strips out of the dough approximately 3.5cm wide. I like to use a ruler and measure the dough first and put some light markings with the knife in the dough before making the final cut.
With each strip of dough, using a knife cut, 2 straight lines long ways but leave approximately 1 cm at the top. ( You don't want to completely cut it into 3 separate strips.
To plait the dough, take the right strip over the middle strip making the right the middle strip. Then take the left strip and bring it over the middle strip making that one the middle strip. Repeat until you have reached the bottom and pinch the bottom so it doesn't unravel.
Take the top and bottom of the plait and tuck it under meeting them at the middle underneath.
Repeat steps 8-10 with the remaining 11 strips.
Arrange all rolls on the prepared pan spacing them 2-3 cm apart.
Pre-heat oven to 180°C. Cover the tray with cling wrap or a damp clean tea towel and set aside in a warm area for 30 mins to rise.
Brush the rolls with milk and place into the oven and bake for 12-15 mins or until golden brown.
Set aside to cool in the pan
Once the scrolls are cool, dust with icing sugar
*** Scrolls are best consumed the same day, however will last 3 days in the fridge or 3 months frozen. If eating from the fridge, wait until the scroll comes to room temperature before eating or zap it in the microwave for 10 seconds.... trust me on this one!!!!
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