Photo by Julie O’Malley
I made some Coffee, Pecan and Cinnamon scrolls this morning. Based on the Bill Granger Cinnamon snail rolls, I just tweaked the recipe a little to incorporate coffee and pecans.
Bill Granger Cinnamon Snail Scrolls
14g dried yeast
1/4 cup lukewarm water
1 cup milk
125g unsalted butter, cubed
4 cups plain flour
1 pinch of salt
1/4 cup white sugar
2 eggs, lightly beaten
1/3 cup currants
1/3 cup sultanas
80g unsalted butter, melted
3/4 cup brown sugar, firmly packed
1 Tablespoon ground cinnamon
1. Dissolve the yeast in the warm water in a small bowl, and set aside until frothy.
2. Place milk and cubed butter in a saucepan over medium heat until butter is melted, leave to cool slightly.
3. Combine flour, salt and white sugar in a mixing bowl.
4. Make a well in the centre, add eggs, milk and yeast mixtures, and stir until combined.
5. Turn the dough out onto a lightly floured surface and kneed for 6-8 minutes, adding flour if dough is too sticky. Add the currants and sultanas during the last 2 minutes of kneading.
6. Place the dough into a lightly greased bowl and cover loosely with plastic wrap. Leave in a warm place until doubled in size, about 30 minutes.
7.Punch the dough down and turn out onto a lightly floured surface. Press out into a 23 x 60 cm rectangle.
8. Brush generously with the melted butter (saving some for later). Sprinkle brown sugar and cinnamon evenly over the dough.
9. Roll the dough up lengthwise to make a log. Cut into 2 cm thick slices and place on a greased baking tray. Brush the tops with the remaining butter and cover loosely to rise again, until doubled.
10. While the rolls are rising pre-heat oven to 180 C.
11. Bake the rolls for 20 – 30 minutes or until nicely golden.