Sticky Glazed Cinnamon Scrolls

Being an apprentice baker I thought it was about time I made something from a dough! Immediately I thought of warm delicious sticky glazed cinnamon scrolls. Straight from the oven these make the perfect afternoon tea snack.

Making dough can be tricky business, but as long as you mix it until its soft and leave it to rest you should be right. Using a bench mixer with a dough hook is the best way to go. If you don't have one, you are probably better off kneading the dough by hand.

Sticky Glazed Cinnamon Scrolls

What you need

300g plain flour
3g salt
30g sugar
20ml oil
20g yeast
150ml water
10g butter, melted
¼ cup cinnamon
¼ cup sugar
½ cup icing sugar
1tbsp hot water

What you need to do

Place flour, salt, sugar, oil and yeast into a mixing bowl. Add the water and using a dough hook mix on slow for a minute or until ingredients are just combined. Increase the speed and mix for about 5 minutes. Mixing time will vary so after the 5 minutes check your dough, it should be soft and pliable without being sticky. When you are happy with the consistency remove the dough and roll into a ball. Place back into the mixing bowl and cover with plastic. Leave to sit until dough doubles in size.

Punch down the dough in the bowl and place on a floured surface. Using a rolling pin roll the dough into a rectangle shape approximately .5-1cm thick. Brush the melted butter onto the dough. Sprinkle the cinnamon and sugar evenly over the dough. Roll the dough tightly from the long side to form a log shape. Pinch the seam so the dough does not unwrap. Cut the roll into approximately 4cm thick pieces. Turn the pieces on their side and squash down with your hand. Place pieces on a baking tray lined with baking paper.

Set the tray in a warm place and cover with a tea towel for approximately 30minutes. The dough needs to prove and increase in size. Preheat the oven to 200*C. Bake for 15minutes or until golden on top. Remove from oven and place on cooling rack.

Make up the icing glaze by mixing the icing sugar and hot water together until smooth. Spoon icing over scrolls. Serve warm.