You're probably thinking 'I've seen these before' .... yep you got me, I made ANOTHER batch of cinnamon scrolls... but how could I not - they are amazing! (Plus I think these ones are prettier)
I made the full recipe this time and may not have been watching as the dough was rising... oops.
The key is to roll them as tightly are possible to get a lovely swirl. I made that mistake the first time. You can see that post here.
The oven temp may have even been a little high or I left them in too long as they are probably browner than expected. These are of course best enjoyed on the day they are baked. But not to be feared, if your scrolls are too hard when serving pop them in the oven at a low temperature for 5 minutes, or if serving a few only, pop them in the microwave on high for 20 seconds and increase by increments of 10 seconds as necessary.
This recipe may have made ALOT more than I expected.
I still dream about this icing...
Recipe for cinnamon scrolls with maple-coffee icing
- 4 cups Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast,7g packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter (I substituted margarine)
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
MAPLE-COFFEE ICING (FROSTING):
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring (I used syrup)
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 200C (180C Fan forced) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.