The satisfying cinnamon scroll recipe that’s better than the rest

Surely the scent of cinnamon scrolls is worth minutes of meditation, calming appetites and anxiety with its comforting aromas and promise of sweet tastes. With extra hours on our hands, the need for daily food rewards is growing, making it the perfect time to commit to this recipe from Liv Glazebrook of Kitchen of Treats. With spiced caramel and a decadent brioche, adapted from a Little & Friday favourite, this treat is worth the time, energy and effort. By the end you will well and truly deserve an extra piece.

NB: Before you get started, both the dough and caramel need to be made the day before.

Dough (Adapted from Little & Friday)
225ml Lewis Road Creamery full-fat milk
1 ½ tsp instant dried yeast
3 cups flour
1 tsp salt
¼ cup caster sugar
2 small eggs, whisked
75g Lewis Road Creamery lightly salted butter, softened

Spiced Caramel
1 cup Caster sugar
90g lightly Salted butter, cubed into small squares
½ cup Lewis Road Creamery cream
1 tsp Salt
3 tsp Cinnamon (add more to taste)

To finish
1 cup Walnuts, chopped
Egg wash (1 egg mixed with 1 tbsp milk)

1. Warm milk over stovetop/in microwave until lukewarm.
2. Add yeast and stir well.
3. Place flour, salt and sugar in a bread maker and add the milk/yeast mix, whisked eggs and butter.
4. Start bread maker on dough setting.
5. Once finished, tip into a floured bowl, cover with cling film and place in the fridge overnight.

Spiced Caramel Filling
1. Heat sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and melt into a thick, brown liquid as you continue to stir.
3. Once sugar is melted, immediately add the butter. Be careful as the caramel will bubble and steam.
4. Stir butter into the caramel until is it completely melted — be patient, this can take a few minutes.
5. Whilst stirring, add the cream in a very slow drizzle.
6. Allow the mixture to boil for 30 seconds without stirring.
7. Remove from heat and stir in salt and cinnamon. Allow to cool completely.

To make
1. Line a large round baking tin or rectangular tin with baking paper.
2. Remove brioche dough from fridge and allow it to reach room temperature.
3. Empty the brioche dough onto a floured bench and gently roll it out into a large rectangle so the longer side is facing you (continue to sprinkle with flour if it is too sticky!)
4. Spread with salted caramel then sprinkle with additional cinnamon, brown sugar (optional) and chopped walnuts.
5. Roll up the dough into a log, starting from the longest side closest to you. Slice it into even pieces with a serrated knife, about 4cm wide.
6. Gently place the scrolls in the baking tin. Leave in a warm place for 20 minutes. Meanwhile, preheat the oven to 180°C.
7. Make the egg wash by beating together 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops and sides of each scroll with the egg wash.
8. Bake for 15-20 minutes or until golden brown. Best served warm.

NB: Both the dough and caramel need to be made the day before.


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