Nothing beats a soft, sweet cinnamon scroll with a sticky bottom and cream cheese frosting. These are literally the best cinnamon scrolls you will eat! The filling has a bit of a twist with biscoff added to the brown sugar/ cinnamon paste. It elevates the flavour and takes these scrolls to the next level.
I have always favoured the dough to filling ratio to be pretty similar, so with the scrolls you will get lots of swirls of delicious cinnamon and fluffy, sweet dough.
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!
The longer the frosting is beating on low the silkier and lighter it will get
Wait until the scrolls are fully cooled until icing them.
Homestyle Cinnamon Scrolls with Cream Cheese Frosting
Makes 16
Time: 2.5hrs
Ingredients
For the Scrolls
280ml warm, full cream milk
11g dried yeast
85g caster sugar
2 large eggs
75g unsalted butter melted
675g plain flour
3/4 tsp salt
extra milk to brush the scrolls
Cinnamon filling
225g brown sugar
40g biscoff spread
3 tbsp ground cinnamon
90g softened unsalted butter
Cream cheese frosting
200g pure icing sugar (sifted)
50g cream cheese
60g 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 butter and 1 tbsp of water 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, butter and biscoff until a paste forms.
Pre heat oven to 200°C, grease and line a 30cm x 30cm pan with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. roll out the dough to 30cm x 60cm rectangle.
Spread the cinnamon paste evenly over the dough leaving a 2cm border at one long end. Starting from the other long end roll the dough to enclose the filling. Gently roll the dough to approx 80cm in length. Using a serrated knife cut 16 even scrolls (approx 5cm thick)
Arrange the scrolls cut side up in the tray, spacing them 2-3cm apart to allow for the dough to expand. 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 scrolls with milk and place into the oven and bake for 10 mins.
Reduce the oven temp to 180°C for a further 15 mins or until golden brown and the dough sounds hollow when tapped.
Set aside to cool in the pan
While the scrolls are baking, make the frosting, place the cream cheese in a mixing bowl in a stand mixer fitted with the paddle attachment. Beat the cream cheese on high until smooth. Add the butter and beat on high until combined.
Drop the speed to low and then add the icing sugar a tablespoon at a time, until all is incorporated. Beat on high for 2 mins and then low for 5 mins. The slow beating helps knock out big air bubbles and will turn the frosting super creamy and fluffy.
Once the scrolls are cool spread the frosting all over with a spoon or palette knife.
*** 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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