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Iced Cinnamon Scrolls

Photo by Julie O’Malley

Iced Cinnamon Scrolls

1/4 cup lukewarm water
1 cup milk, slightly warmed
125g butter, softened
2 eggs, lightly beaten
1/4 cup sugar
5 cups plain flour
pinch of salt
2 x 7g sachets dried yeast

1/3 cup currants
1/3 cup sultanas

80g butter, softened
3/4 cup firmly packed brown sugar
1 tbsp ground cinnamon

  • To make dough, place ingredients in breadmaker in following order: water, milk, butter, eggs, sugar, flour, salt, yeast. Start bread maker on dough setting, and add currants and sultanas during last few minutes of kneading time. (Some breadmakers beep when time to add extra ingredients.) When dough cycle is finished, take dough out of breadmaker onto benchtop and knead into a ball. Leave to rest for 10-15 minutes until dough relaxes.
  • Alternatively, to make dough by hand: Dissolve yeast in warm water in a small bowl. Place milk and butter in a medium saucepan and heat until butter is melted. Sift flour and salt into a large mixing bowl. Add sugar and stir to combine. Make a well in the centre and add eggs, and milk and yeast mixtures. Stir until a dough forms. Turn dough out onto a lightly floured surface and knead for 6-8 minutes, working in extra flour if dough is too sticky. Add the currants and sultanas during the last 2 minutes of kneading. Turn the dough into a large, lightly greased bowl and cover loosely with plastic wrap. Keep the bowl in a warm place and let the dough rise for 30 minutes to an hour, or until the dough has doubled in size.
  • Roll dough out into an oblong approximately 40cm in length and 20cm wide. Spread dough with most of the softened butter, saving some to spread over scrolls once they have been cut. Sprinkle evenly with brown sugar and cinnamon. Roll the dough up from the SHORT end, swiss-roll style, to make a log.
  • Cut the log into 2 1/2 – 3 cm slices and arrange on a baking tray which has been lined with baking paper. Leave a slight gap between each scroll. Spread scrolls with remaining butter. Cover loosely and leave until they have doubled in size.
  • Bake in a moderate oven for 20-30 minutes (mine took about 20 mins). Remove from oven and cool for a few minutes on a rack.
  • Spread with icing.

125g cream cheese, at room temperature
50g butter, softened
1 1/2 cups icing sugar
1-2 tsp milk

  • Beat cream cheese and butter until soft. Gradually add icing sugar and continue beating until well combined and soft. Add milk until icing is desired consistency.

Photo by Julie O’Malley

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