fbpx
Bakers' Flour, Specialty Cake, Biscuit & Pastry Flour

Cinnamon Scroll with a Twist

Another of our highly requested recipes during our Sourdough Challenge was Cinnamon Scrolls! Check it out here:

Ingredients

INGREDIENTSWEIGHT%
Dough
Flour1.000kg100
Salt0.015kg1.5
Sugar0.010kg1
Oil0.010kg1
Starter0.100kg1
Hydration0.580-0.600kg58-60
Optional: Water Roux/TangZhong5% replacement
Filling Ratios
Make up filling to the desired amount using 2 parts brown sugar to 1 part butter, add cinnamon to taste.
Butter0.050kg
Brown Sugar0.100kg
CinnamonTo taste
Lemon Glaze
Lemon Juice0.015kg
Icing Sugar0.060kg

Method

STEP 01

Mix all ingredients and develop dough as usual. Ensure dough is cold ~26°C.

STEP 02

Let dough rest for 10mins.

STEP 03

Roll the dough out into a rectangular shape as this will need to be letter folded.

STEP 04

Spread butter then rub in cinnamon and brown sugar. Go generous as you roll it out later and it will thin out. Leave the ends from the filling as this is needed to seal the letter fold.

STEP 05

Letter fold. At this point, you want the aspect ration to be 3:2. With ‘open’ end longer than the ‘closed’ end. See here for guide:

STEP 06

Rest for 20mins.

STEP 07

Roll dough out slightly. You only need to extend the dough dimension 2cm, as this is to seal off the letter fold. Then slice the dough into 2cm strips parallel to the ‘open’ end. This will be the longest strip.

STEP 08

With the strip, you want to curl the dough by pushing left hand downwards while pushing right hand in an upwards motion.

STEP 09

Once you’re happy with the curl wrap, form a loop by forming a fist while holding the left side, wrapping with right hand around the left fist in clockwise direction. Then tuck the right end into the loop.

STEP 10

Once all done, proof the dough at ambient for 45mins to an hour before baking at 200°C.

STEP 11

Sprinkle with icing sugar or dip it in lemon glaze.

These instructions may vary depending on manufacturer’s premises and equipment used.

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers! With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for […]

20.May.2020

The ‘Autolyse method’: a different way to bake

With Australians spending more time at home than usual right now, many are finding sanctuary in the kitchen. This includes thousands of professional and home […]

28.April.2020

Sourdough challenge - Sourdough Donuts Recipe

Our team have been working from home and have been very busy playing with their own starters and mother doughs to create some fun recipes […]

21.April.2020

Baking better with BARLEYmax™

Taking gut and heart health to the MAX MAURI to distribute BARLEYmax™ Did you know? 50% of all Australians have some form of gut health […]

2.February.2020

National Cookie Day

To celebrate National Cookie Day, try this recipe for our Choc Chip & Cashew Nut Spelt Cookies!    INGREDIENTS CHOC CHIP & CASHEW NUT SPELT […]

28.November.2019

Stay up-to-date with our FREE 'Baking Better' eNewsletter