Recipe

Chewy Cinnamon Scrolls Recipe

Add Step-by-Step Photos	Sqpixels / All my dishes 2 years, 9 months ago These little buttery cinnamon scrolls in pretty paper cups fresh from the oven really hits the spot. Comfort food. Warm rolled up chewiness in cinnamon and hazelnut butter, the aromatic wafts of cinnamon on a monsoon afternoon makes it all okay. Prep:180m Cook:25m Servings:24	Sqpixels
	comfort food

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Ingredients

Dough

3½ Cups Bread Flour, sifted

6½ Tbsp Brown Sugar

2 Tsp Instant Dry Yeast

5½ Tbsp Shortening, Butter or Margarine

1 Tsp Salt

1 Egg

1 Cup Milk

Cinnamon Butter

100g Butter, softened

1 Cup Ground Hazelnuts

½ Cup Brown Sugar

Directions

In your mixer, cream together shortening, sugar and salt until smooth. Add egg until well combined. Change to a dough hook or kneading attachment at this point and add flour, yeast and milk. Mix for about 10 minutes until smooth and everything is thoroughly combined. Transfer to a lightly oiled bowl, cover with plastic wrap. Let the dough sit in room temp for 2 hours or until it doubles. (After 2 hours you can put it in your fridge and allow the flavours to develop further, this is optional and entirely up to you. When you are ready to use the dough again, take it out and let it adjust to room temp for about an hour before rolling it out.)

While the dough is resting. Cream together butter, hazelnuts a brown sugar until light and fluffy. Set aside.

Preheat oven at 160C.

Divide the dough into 3. Roll dough out onto a floured surface to a 45 x 25 cm rectangle. With the long side facing you, evenly spread the Cinnamon butter out with a spatula leaving about 3 cm at the top (do not generously slather away because this will cause an over flow while baking and your scrolls will be sitting in a sea of butter). Roll the dough up, beginning at the side closest to you, shaping it into an even roll. Cut the roll up into 8 equal pieces and place them in the individual baking cups or on a baking parchment lined baking tray (leaving about 3 cm spacing to the next). Continue with the rest of the dough.

Bake for 25 mints, after 12 minutes rotate tray 180° do the browning is even. Cool on cooling racks.

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