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Method
Step 1
Combine the milk, yeast and 1 tsp of the sugar in a jug. Set aside for 5 mins or until just frothy. Add the butter and egg and whisk to combine.
Step 2
Combine the flour, sultanas, currants, mixed peel, choc chips, mixed spice and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 3
Meanwhile, to make the cinnamon filling, combine the butter, sugar and cinnamon in a small bowl.
Step 4
Preheat oven to 200°C. Line a baking tray with baking paper. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough. Starting from 1 long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, on the lined tray. Set aside for 30 mins to rise.
Step 5
Bake for 10 mins. Reduce oven to 180°C. Bake for a further 30 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside to cool completely.
Step 6
To make the glaze, combine sugar and gelatine in a saucepan. Stir in the water. Place over low heat. Cook, stirring, for 1-2 mins or until sugar and gelatine dissolve. Set aside for 2 mins to cool slightly. Brush the scrolls with the glaze. Set aside for 10 mins to set.
Step 7
To make the glacé icing, combine the icing sugar and enough milk in a bowl to make a runny paste.
Step 8
Place the glacé icing in a sealable plastic bag and cut off 1 small corner. Pipe crosses over the scrolls. Set aside until set.
Whip up a batch of these homemade hot cross bun inspired cinnamon scrolls. Best served warm, this recipe is a must-try this Easter.
Method
Step 1
Combine the milk, yeast and 1 tsp of the sugar in a jug. Set aside for 5 mins or until just frothy. Add the butter and egg and whisk to combine.
Step 2
Combine the flour, sultanas, currants, mixed peel, choc chips, mixed spice and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 3
Meanwhile, to make the cinnamon filling, combine the butter, sugar and cinnamon in a small bowl.
Step 4
Preheat oven to 200°C. Line a baking tray with baking paper. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough. Starting from 1 long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, on the lined tray. Set aside for 30 mins to rise.
Step 5
Bake for 10 mins. Reduce oven to 180°C. Bake for a further 30 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside to cool completely.
Step 6
To make the glaze, combine sugar and gelatine in a saucepan. Stir in the water. Place over low heat. Cook, stirring, for 1-2 mins or until sugar and gelatine dissolve. Set aside for 2 mins to cool slightly. Brush the scrolls with the glaze. Set aside for 10 mins to set.
Step 7
To make the glacé icing, combine the icing sugar and enough milk in a bowl to make a runny paste.
Step 8
Place the glacé icing in a sealable plastic bag and cut off 1 small corner. Pipe crosses over the scrolls. Set aside until set.
