BILL GRANGER'S CINNAMON SNAIL ROLLS - Makes 12
Dough1 tblsp dried yeast
¼ cup lukewarm water
1 cup milk
125g unsalted butter, cubed
570g plain flour (I used baker’s flour)
pinch of salt
60g sugar
2 eggs, lightly beaten
1/3 cup sultanas
1/3 cup currants (I used total of 2/3 cup sultanas)
80g unsalted butter, melted
150g brown sugar combined with 1 tblsp ground cinnamon
Dissolve the yeast in the warm water in a small jug.
Place milk and cubed butter in TM bowl. Heat on
37C/3 mins/speed 1-2, until butter has melted.
Add in the eggs and yeast mixture and combine on
speed 2 for 10 secs.
Add flour, salt and sugar. Mix on
speed 3/20 secs.
Set to
closed lid position, and knead on
Interval speed for 2 mins.
Add sultanas/currants and
knead for a further minute.
Allow to sit in the bowl for approx 30-60 mins to rise, until doubled in size. (I left for 60).
Knock down dough on
Interval speed for 1 min.
Empty out onto lightly floured bench. Will be quite sticky in the bowl, but once out it comes together easily.
Roll it into a 23 x 60cm rectangle.
Brush generously with the melted butter, reserving some for later. Sprinkle brown sugar and cinnamon mixture evenly over the surface.
Roll the dough up from the
short end, Swiss-roll style, to make a log.
Cut the roll, seam-side-down, into 2 cm thick slices and place onto a baking tray that has been lined with baking paper, leaving 1.5 cm between each slice.
Brush all the rolls with the melted butter.
Cover loosely and leave to rise until doubled.(about 20 mins). Preheat oven 180°C.
Bake rolls for 20-30 minutes. (mine took 20). Remove from the oven, allow to cool on a rack for 10 minutes,(If you can wait that long) and then drizzle with icing.
I only made a third of the icing as I was only icing 4 today.
Icing 1 cup icing sugar
1 tblsp warm water
½ tsp vanilla essence
Place icing sugar, warm water and vanilla in a mixing bowl and stir until smooth. Add extra water if the icing is too thick to drizzle.
Tips & HintsWhen I make cinnamon scrolls, I only bake as many as I want at that time, ie. one for each person. The rest of the scrolls get put into 2 or 3 separate square tins,(old cake tins) 4 in each tin, just before the second rise.
With these, I still brushed them with the melted butter, wrapped the tins in cling wrap, then each tin fitted into it's own zip lock bag and was put into the freezer.
To bake the frozen scrolls - take a tin out of freezer, remove any coverings and put straight into a cold oven, turn the oven on to 180C and set for 30 mins. 20 mins later I could smell cinnamon wafting throughout the house, so I went and checked them and they were coming along great. It gave me time to make up half the icing mixture, put the kettle on and by the time the tea was brewed, the rolls came out the oven and were drizzled with the icing. OMG, they are sooo nice.
This way I don't feel like we have to eat them all on the same day, because they are really the best not long out of the oven, and also on those days when you just feel like something like this, you have them in the freezer to freshly bake. I'll just make up some of the icing fresh to drizzle when they come out of the oven.
For anyone who may only want 1 or 2 at a time, I would buy some of the aluminium foil pie tins that are quite cheap and put one in each of these, which can then be put in a container in the freezer, so they can be taken out individually whenever you want one.
Members' commentssue h - I made these as for the family for Sunday breakfast. General consensus - yummmmyyyyy - much better than store bought ones. They were so moist and soft in texture, not at all like one's I'd made using conventional methods. I did reduce the amount of sugar and butter for the filling and they still turned out great. The dough was a little sweet for me, but I guess they are sweet scrolls.
KatieV - DH and I just made these and they were DIVINE!!!!! The only thing different we did was to halve the icing mixture. We are going to freeze the extras - although it is very temping to eat the whole lot. I guarantee we'll get comments at work tomorrow when we reheat them for morning tea.
Chookie - made these for a bread demo for consultants. They loved them. I made them 2 weeks ago and froze them. Let them re rise and baked them. 9 people ate 15 rolls. I made some with your basic dough recipe, but rolled Xmas mince in them. Why they ate so many was they were trying to decide which they liked best. The cinnamon ones won. Thank you again for this terrific recipe.
JulieO - Yesterday I played around with the recipe to incorporate coffee and pecans and discarded the sultanas. I also reduced the butter in the filling which I wouldn't do again as they were more dry than the original lot. Also the coffee flavour wasn't strong enough for me. So will add a bit more next time to see if I can get the balance right.
Frozzie - ok they are all done and just tasted one...yummmmmmmmmmmmmmmmmmy will definitely be making this again..my batch made 15. Will definitely be making again soon but freezing 10 or so...fantastic recipe. Thanks for posting. They were a huge hit at my girlfriends this afternoon!
MJ - Oh, divine, delish! I just ate TWO of these for lunch (and mine were large as the batch made 12). I reckon if you crush the pecans in the sugar/cinnamon mix and use coffee icing, that would work. These are now my Hot Cross Buns. I'm not going to bother with any other recipe. Even my DH was impressed with what they looked like when they came out of the oven! I put the 12 scrolls on a baking tray and when they rose, they were all joined together, bar one. They actually rose higher that one that didn't quite join the others.
joynatalie - I have been resisting but gave in and omg they are amazing, I should hand in my iPad at weight watchers.
dede - OMG Made these today and they are so nice. Everyone loves them. Definitely will be making them again. I stopped at one, but that is the bonus of having a large family cause there is never enough for 2 each lol.
Made these again today and thanks to Faffa's tip elsewhere of using cotton to cut through the dough roll I got beautiful even and un squashed scrolls. Thanks Faffa for the tip. It makes a much neater job of it. You just place the cotton under the roll where you want to cut and cross the cotton over at top and pull both ends ( hope you know what I mean). I will be using this tip all the time now.
maddy - Just gorgeous Julie. There was much anticipation, as the aroma came wafting from the oven.
passionflower - I have made these today and OMG!! they are delicious, I only had half of one (trying to cut down a bit) but I could have easily had three or more. Gave the rest away to me neighbour and a friend in the next village who had a an operation recently so that I won't be tempted. Thank you Julie for a very successful conversion.
chocymoose - everyone was right, they're delicious!! And ooh so fattening.
Lellyj - I was so delighted with my effort in making these scrolls! I can't quite believe I made something so beautiful and delicious!!
Although my rolls were a little more random and rustic than some photographed here, they tasted divine and were a hit at breakfast this Easter Sunday. Read the thread more carefully and next time will cut with cotton thread as Dede explains above--that is, if there is a next time . . . OMG the butter, the sugar, the kilojoules!! But so worth the indulgence, especially at Easter! Thank you, thank you, thank you Julie O for sharing this beautiful recipe.
Chookie - Based on Julie's recipe I've made 24 cupcake size Lemon Scrolls with Philly icing, recipe on
my blog.
Suzanne - These are absolutely delicious and didn't last long in my house.
cookie - I have sort of just made these. It is very hot here today and they seemed to be rising before my eyes.
I didn't put cinnamon etc, I used thick custard and left over fruit mince. Even when I was rolling the dough out it was rising, bubbles appeared everywhere. I am really pleased with the scrolls though. Next time I will put the aircon on before I start.
fstt - Made these today for my mums group and we all loved them, I made them a lot smaller to fit in toddler hands and I've got a few left for after dinner and will have to make another batch tomorrow to put in the freezer!
Cuddle cook - Thanks for the recipe, these were beautiful and so much lighter than what you can buy in the bakeries. I got 16 fairly large scrolls. Next time I might try rolling from the long end to get more smaller scrolls. Custard, apple or adding flaked almonds sounds delicious too.
Rara1 - Oh my Julie these are just divine!!! Made them tonight and hubby has already eaten two....I stopped at one. I ended up with 18. Made sure that they were small but they did puff up quite a bit. I used my plastic lettuce knife to cut the scrolls. Didn't damage my silicone mat. Thank you so much for converting and sharing this recipe.
matmob - These are AMAZING! My husband thought they were from the bakery - that's a huge compliment from him! I was going to make the Cinnamon Scrolls from Tenina's For Food Sake book, but on reading the reviews I stumbled across this recipe - glad I did! Will be making again most definitely! Thanks. I mixed the melted butter, brown sugar, cinnamon and added a teaspoon of vanilla bean paste - then spread this mixture onto the rolled out rectangle.
kyton - Made these today. They were nice but I think I prefer a combo of Quirky / Cinnamon clone.
INAID - I should have halved the recipe. I made them in the slow cooker and much like a pull apart. Delicious though. They certainly are tasty! And I got to nap while they were cooking. Love the slow cooker for that reason.
