With Easter looming it’s the inevitable time to get a little naughty in the kitchen… am I right? It’s also a bloody good time to try out a new recipe and we think we’ve found a killer choice with this Cinnamon Scroll Recipe, with a zest of difference. During such a social time with family & friends popping in and dropping by after the beach or on their way for a walk, these Cinnamon scrolls are the perfect item to have on tap. Not only do they taste EPIC but make your house smell next level delicious….it’s like a 2 for 1 kinda deal.
It’s also nice to treat yourself (and the lucky visitors) with something other than chocolate laden crème eggs during the binge-worthy month that seems to be ‘Easter’. The chocolate infestation of Easter comes on QUICK and these cinny scrolls with a hint of delicious fresh orange are a fresh and equally delicious snack to have on tap sans cocoa. Hey, it doesn’t even have to be Easter to make these bad boys – screen shot this recipe and whip ‘em up at Christmas, Kids Birthdays or a casual Saturday morning Tea!
For a killer cinnamon scroll, step this way friends…. Give it a whirl and let us know how you go either in the comments or over at @luna.androse x Happy Easter friends!
100g Castor Sugar
40g fresh yeast, crumbled
600g standard flour
200gm Cold butter, diced (Not melted!)
2 large free-range eggs
1 Tbsp ground cardamom
300gm Butter, softened (Not melted!)
zest of 1 orange
3 Tbsp ground Cinnamon
2 cups icing Sugar
Zest & juice of 1 orange
Heat Milk & Sugar together in the microwave for 1 minute. Add the yeast & allow it to dissolve for 5 minutes.
In a bowl of a standard mixer, combine the flour & cold butter using the paddle attachment, gently mixing until the mixture becomes crumbly and the butter worked into the flour. You can also do this without a mixer with your hands and rubbing the butter through the flour – again, until it is a crumbly mixture.
Add the yeast mixture & remaining ingredients and change to the dough hook. (if using a mixer). Beat on low for 1 minute and then gradually increase the speed until the dough climbs the hook / forms a ball.
Place the dough in a large bowl and cover and allow to rise for at least 2 hours. Alternatively, refrigerate overnight.
To make the Cinnamon butter, combine all ingredients together and beat until smooth.
To make the scrolls, roll the dough into a rectangle ¾ of a cm thick. Using a palette knife, spread the cinnamon butter evenly over the dough right to the edges. Beginning at a long side, gently curl the top edge over and roll the rectangle towards you to create a long log. Press in the ends to form an even sized log and cut into 12 even rounds.
Arrange swirl side up on a baking tray or round dish - lined with baking paper. Be sure to leave a little space between them to rise but close enough to be able to pull apart. Cover with a tea towel and leave them to rise for 30 minutes in a warm area. If the dough was refrigerated, leave them for at least 60 minutes.
Pre-heat the oven to 200degrees
When the buns rise, bake for an extra 10 minutes or until Golden Brown
To make the icing, combine all ingredients and drizzle over the buns once they are cooled.
Pull apart & enjoy every. Single. Mouthful.
Let us know / send us a photo of your fresh scrolls over at @luna.androse or via email, we’d love to hear your thoughts!
P.S Looking for something else & perhaps... a little more naughty? How about this killer CREME EGG ROCKY ROAD we wrote about last Easter....Beware: This one comes with an addiction warning! Click HERE for the recipe.
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