Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: JulieO on March 22, 2010, 01:48:14 pm
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BILL GRANGER'S CINNAMON SNAIL ROLLS - Makes 12
Dough
1 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.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/IMG_3813.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/IMG_3822.jpg)
Tips & Hints
When 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' comments
sue 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 (http://achookwoman.blogspot.com.au/2012/10/bill-grangers-cinnamon-snail-rolls.html).
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.
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OMG JulieO- My hips enlarged a size just looking at these. They look sensational & I just have to try them. Great Photo :D :D
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Yumo :)
I haven't read the recipe yet lol I usually just scroll to the pictures first ;D they look lovely JO
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These look sooo good Julie.....I can't wait to make them ;)
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Thank you, thank you. These look divine. Now I need an excuse to try them.
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Thanks girls :D
Just a thought; when 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 ones, 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 ones, 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 - done.
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.
I've frozen 7 of this batch and I'm presumming they will be as good as others that I've done.
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. :)
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Thank you JulieO - great little escargot. Thanks for the freezing tip.
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Hi Julie!
This one is on my list - just wait and see...........
regards :-* :-*
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These look just delicious! (http://www.thedishforum.com/smilies/food-and-drink/yummy.gif)
I always look at the picture first too! But I like the idea of freezing and using only what you need at the time. Another great Easter treat! Thanks JulieO
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Oh yummo.... :o this forum is bad for my hips!! ;D
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LOL - maybe MM should add a pop-up warning - This site will supersize you if used indiscriminately without concurrent use of a suitable exercise program
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LOL - maybe MM should add a pop-up warning - This site will supersize you if used indiscriminately without concurrent use of a suitable exercise program
Definitely need some warning that you use this forum at your own peril! :D
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Because we'd had an early tea today (soup), a little while ago I thought I'd put one of the tins of frozen rolls in the oven for us to have with a cuppa.
I turned the oven on to 180C, took the tin out of the freezer, removed from plastic and put straight into the oven and set timer 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. Luckily there's still one more tin containing 3 in the freezer, but I'm going to make up some more this week to freeze, so if we get any unexpected visitors over Easter, I can just take some out and bake fresh.
Can you tell I'm so pleased with this recipe? :D
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*fingers in ears*
La la la lalalalalalalalala! :D
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:D :D
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*fingers in ears*
La la la lalalalalalalalala! :D
You need this smilie:(http://www.thedishforum.com/smilies/misc/lalala.gif)
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You need this smilie:(http://www.thedishforum.com/smilies/misc/lalala.gif)
Ah thanks MJ... I was too lazy to find it! ;)
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Yummmmmmmmmmmmm. I really don't like the idea of putting them into the little foil pie dishes to keep in the freezer. I would be for ever getting one out and baking it. Bigger hips still!!!!
Julie I hope to make these over Easter, thanks, they look beautiful.
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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.
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Julie O, grandmother to be , these look so delicious. I am doing another bread demo soon, so would you mind if I made these for morning tea, with credit to you , of course. I would also like to give all a copy of the recipe. Would this be OK with you.?
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It's great when someone comes along and bumps up an old thread.
I'm making these right now, they're on their first rise.
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me too foodipep.
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Chookie, of course it's okay. Good luck with the demo, your kitchen will smell divine! ;D
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oh so have to make these...my dietician will kill me..lol oh well!! :)
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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.... :D
I guarantee we'll get comments at work tomorrow when we reheat them for morning tea.
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JulieO, made these for bread demo, for consultants. They loved them. I made them 2 weeks ago and froze them. Let them re rise a d 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 manta was they were trying to decide which they liked best. The cinnamon ones won. Thank you again for this terrific recipe.
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Chookie, I'm glad that they were a hit. :D
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. All in all we enjoyed having one each and the rest have gone in the freezer, so I won't get to try and perfect them for a little while yet. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/scrolls004-1.jpg)
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JulieO, mine didn't look nearly as good as yours. But love the sound of coffee ones. was tempted to have ago, but will probably wait to see how you go.
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mmm coffee and pecans ..... where's that cloth for my keyboard!!!
Waiting REALLY IMPATIENTLY for the recipe quietly in the wings for you to eat the frozen ones and make more and let us know how you went :-* :-*
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LOL Faffa, I will report back, I promise. ;D
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I'll also be waiting!
Love the bumped threads. I'm going to make these tomorrow.
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im making these now...on their first rise! cant wait..hope they are as yummy as they look!! :) :)
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ok they are all done and just tasted one...yummmmmmmmmmmmmmmmmmy will definately be making this again..my batch made 15 and im taking some to a friends house this afternoon..will be definatley be making again soon but freezing 10 or so...fantastic recipe..thanks for posting :)
a few photos of making them..
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and the last two photos!!
JulieO thanks so much for hte conversion and posting..they were a huge hit at my girlfriends this afternoon! :-*
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Wonderful set of photos Frozzie,they look so good.How could you only have one,I wouldn't be able to leave them alone. :-))
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Frozzie they look fantastic! Thanks for posting all the extra photos too. So glad you all liked them, it's great having a batch in the freezer to bake fresh. :D
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Thanks guys I was so pleased with how they turned out..cc didnt end up only having one but a couple which is not going to help my ever expanding waistline..and julieO will be definately putting hte next batch in the freezer and I will try not to eat more than one lol!
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Lovely photos Frozzie, nice avatar too - I didn't recognise you at first! Waiting now for the coffee & pecan instructions Julie :-*
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THanks JD and yes thought Id better change my avatar considering it didnt really look like me anymore..and julieO im so waiting for the pecan and coffee ones ....mmmmmm..i would keep the sultanas maybe but put the crushed pecans on top of the ground coffee and brown sugar mix??? mayb that way it would seem less dry but still yummy with some sort of coffee icing?
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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. My camera has died, otherwise I would have posted a brag photo. Even my DH was impressed with what they looked like when they came out of the oven!
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oh non mj so disappointing that your camera died...oh well you and DH know how great they were!! Im sure there will be a next time though so get that camera sorted :) :)
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I really will have another go at these maybe next week. ;D
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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.
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I am a big Bill Granger fan so was very happy to see these converted. I made them on the weekend and they were beautiful. Will deffinately be making them again.
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Yes they are a favourite of mine too. ;D
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I have been resisting but gave in and omg they are amazing, I should hand in my iPad at weight watchers
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go the whole hog and hand in your TM I dare you... :-*
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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.
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Cream puff not a chance!
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Just gorgeous Julie! :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5448.jpg)
There was much anticipation, as the aroma came wafting from the oven :D
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I see that "pink" icing was used Maddy :D :D You are sneaking your signature colour into your cooking as well 8)
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Yes, they look delish Maddy! :D
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I see that "pink" icing was used Maddy :D :D You are sneaking your signature colour into your cooking as well 8)
LOL :D I'm so predictable, aren't I CC ;D
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I am going to delete this forum forever!!!!!! Between the scrolls, isi and her brewed, chocolate pudding etc there is more of me than ever!!!
Who am I kidding I love you guys :D
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:D :D :D
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Made these again today and thanks to Faffa's tip of using cotton to cut through the dough roll I got beautiful even and un squashed scrolls. Thanks Faffa for the tip.
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Ooo, I haven't heard of that tip before, will have to try it, thanks. :D
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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.
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oh goodie...wanted to hear back from someone about that tip as in my head it would squash the roll at that point?? anyway will try it out..thanks for the feedback and oh how these are yummy ;D
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Thanks dede for explaining, I too will try it out next time I make something like this. ;D
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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 xx
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You're quite welcome Passionflower, glad you liked them. :D
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This is one of my all time fav. TMX recipes. When I had a bread making day for TMX consultants they certainly enjoyed these. Thanks again Julie O
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Thanks Chookie. :-*
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Ooh these are DHs favourite. Cant wait to try these!!!
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Ooh these are DHs favourite. Cant wait to try these!!!
Trust me chocymoose they are really yummy and really easy to make.
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Thanks for bumping this. I searched and searched for the recipe a while back and couldn't find it. I will copy it to Evernote now.
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Don't you hate that cookie when you can't find what your looking for. Every now and then I see a recipe that I would like to try but don't copy it there and then and end up forgetting about it or can't find it.
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Sure do dede. I honestly spent ages looking for this. I think I spelled Granger wrong, I used an 'i'. I have now put this in Evernote to make.
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everyone was right, they're delicious!! And ooh so fattening ;D
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These are divine.. I avoid making them though as they are so delish and its hard to avoid eating them 😄😄
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I was so delighted with my effort in making these scrolls! I can't quite believe I made something so beautiful and delcious!!
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.
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Aren't they just divine? Yours look fab, lelly.
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Thanks Megan! Was very chuffed with the result. :D
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I do so want to make these again but as you said the food at Easter takes until Christmas to get off the hips. :'(
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Oh Lelly, they look so delicious. I wish I could take one off the screen. :D
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Thanks Julie, I was very pleased and I'm now trying to resist the temptation to show off by making more tomorrow when friends drop by for afternoon tea. Twice in one week could be a bit deadly, eh?!
thanks again for sharing :)
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Lelly they look fantastic. I was going to make some of these on Monday but it just didn't happen. Might make some next weekend. They are delicious.
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(http://img.tapatalk.com/90891791-4af1-f5d3.jpg)
I am so glad I have a large family to help me eat these, I just ate the smallest one (still warm) oh they are so so good. :)
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Yum, they look beautiful, Dede :-)
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They look lovely Dede :)
These are on my "to-do" list, but I keep thinking no I can't make them as I would want to eat them all in one day.
Seeing your picture I know they wouldn't last long around me :)
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wow dede they sure do look mighty good. i stay well away with anything that needs rolling :-))
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One day I will make these, they look great Mandi.
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They look superb Dede :) I'm so afraid to make these as I know I will eat tool many. :-X
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I'm going to keep making these while I have kids at home. Once they leave and it's only DH and me they will only be made when I'm having visitors.
I made 11 scrolls, divided by 7 that's less than 2 each (thank goodness) ;D
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They look fantastic dede, well done! ;D
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Thanks guys. Oh I forgot to mention that I had no sultanas when I went to check so didn't add any. Still really yummy.
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As I have said many times , these are just the best. I have solved the problem of eating the whole batch in one sitting, by freezing 1/2 the uncooked rolls. I place each roll into a foil pie dish and freeze them. When needed, remove from freezer and bring to room temp and bake. Then ice. Judy you must try these.
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Yes I know Chookie, there are so many lovely recipes on this forum and now with the latest books - it is so hard to get to everything. I can't remember the last time I converted a recipe although I think it might be today as GD is coming and if she feels like baking I do have something in mind for her. With all the other things I have planned for today, I doubt we will have the time to do 2 sweet things.
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Will have to try and make these on the weekend. They look so lovely. Good treat for lunchboxes. So I might bake them and then freeze them individually in zip lock bags.
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Judy, I didn't mean to say cook them tomorrow or even this week. Just keep them on your list. ;D ;D ;D
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Make them when you are expecting a few visitors, and make them take home the left overs then there is much less temptation. Cause they are so so good.
I pinched another one today (the second smallest one) better keep away from the rest ;D
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I really want to make these but I know who will eat most of them. :'( My will power is the weakest in the family.
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I'm going to make these tomorrow. My Dad lives in Ladysmith BC. They are famous for their cinnamon scrolls and all the different flavours! Can't wait to experiment!
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JulieO's recipe conversion of this recipe, would have to be one of my all time favorites.
Today, at Bakers Delight they were promoting a snail roll, with a lemon butter filling, and a blob of cream cheese on top as a soft icing. I bought one, not quite $2, to try. I was a medium cup cake size. Julie's recipe would make 24 of these.
I intend to make some of these for Xmas. I will follow this recipe but will do the following.
leave out the fruit and brown sugar
Brush the dough with butter, before applying the filling
Use Tenina's Lemon curd for filling
Place cupcake paper cups into a cupcake tin, before placing uncooked scrolls into tin.
The scrolls will need to be 1/2 size
Mix some icing sugar with Philly Cream Cheese, and a little lemon juice. Spread over cooled scrolls.
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I love julieo conversion too but the lemon curd ones sound tasty.. Thc chookie 😊
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In the brioche thread chookie and Frozzie, we made lemon curd and blueberry - in one massive scroll but you could cut up into the smaller scrolls.
The blueberrys go wonderfully with the lemon curd
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Thanks Snappy, will have to be next time as i made these today. Very nice. Will have to post in another thread.
Also developed another recipe for Lemon butter made with Meyer lemons.
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(http://img.tapatalk.com/d/12/10/31/y9edume7.jpg)
Lemon Scroll with Philly Cheese icing.
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(http://img.tapatalk.com/d/12/10/31/vy4yvyru.jpg)
Made 24 like this. Easy to manage.
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I saw these a Bakers Delight the other day Chookie, and had a try of the one they had cut up for tasting. It tasted nice, but I remember thinking that it wouldnt be hard to make one better than they had using the TMX. So thanks for doing the conversion - I must try this out now!
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Look tasty chookie ..
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Karen, I have to say that there were much better than the BD. Ha. 24 of these cost about the same as 2 BD.
julieO's method is just right. I have changed the recipe a bit so will post it.
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Where are you posting it chookie? I have oodles of eggs and oodles of lemons, and love scrolls....... :)
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Where are you posting it chookie? I have oodles of eggs and oodles of lemons, and love scrolls....... :)
Astarra, I have posted how I have adapted the original recipe. It is on here and on my Blog.
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Thanx. :D
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These are absolutely delicious and didn't last long in my house
(http://img.tapatalk.com/d/12/11/20/2anujy8y.jpg)
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I made a batch of these today for a test run for our Xmas breaky and omg they are sooooo yummy and would be delicious with some cooked apple too.
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The apple sounds like a great idea. Please report back if you do try it. :D
They look delicious Suzanne. Glad you enjoyed them. ;D
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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.
(http://img.tapatalk.com/d/12/12/27/3eny9azy.jpg)
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they look lovely cookie, I'm going to try the custard next time
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Wow that's impressive cookie.
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I love that combination Cookie, they look lovely. Glad you liked them. :D
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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! ;D (picture only shows half of them)
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They look so nice I think it is time to make some more. ;)
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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.
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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 the 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 :-*
Rara x
PS I cant seem to upload my photos. Photobucket have changed :(
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Hope this works (needed my husband to do it ;D)
(http://i293.photobucket.com/albums/mm57/rara6014/photo_zpsde3d8adf.jpg)
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Rara they look amazing.
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Lovely pics everyone. ;D
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Yes have to agree, lovely pics Rara and fstt. Must make some again for the freezer, it's been a while. :D
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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
PS forgot to say 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.
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Hope you're having visitors matmob - they look super.
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Yes we had visitors, but luckily there are some left to freeze for packed lunches :)
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Yum! Looks great matmob :)
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They do look great matmob. Lucky visitors! ;D
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They look delicious. I'm glad the visitors left you some. I love this recipe.
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Wonderful rolls matmob. 8)
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Great scrolls matmob.
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Made these today. They were nice but I think I prefer a combo of Quirky / Cinnabon clone.
(http://img.tapatalk.com/d/14/02/14/7eratysa.jpg)
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I think I will make these for lunches this week but halve the recipe!
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Don't halve the recipe itsnotartitsdinner! - They freeze beautifully. You can wrap them up individually then just pop into lunchboxes as required. (Unfortunately the ones I froze for lunchboxes are getting fewer and fewer before they get into the lunchboxes...................... ;D
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Problem is there is literally no room in my freezer :/
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I usually make Chookie's Fruit and Walnut loaf to put in DH's lunch when he goes to car club. I may give these a try.
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I should have halved. I made them in the slow cooker and much like a pull apart. Delicious though. (http://img.tapatalk.com/d/14/02/23/y5u6amu7.jpg)
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Wow, they look great INAID :D
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They look perfect to me. So tasty. Well done.
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They certainly are tasty! And I got to nap while they were cooking. Love the slow cooker for that reason :)
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Yum INAID :)
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INAID, looks good. I froze most of mine. Some baked and some unbaked. The one I cooked in the mini SC was frozen and I took it to a friend yesterday. She was very happy to have it. 2 of the frozen and iced ones I put in the microwave for a few seconds to refresh. They were still pretty good although not as good as freshly baked.