Thursday, February 17, 2011
When our baby girl was born last November we were blessed with so many gifts of meals which well and truly saw us through those early weeks. In particular my sister gave us two bags full of delicious freezer meals for us, along with these extremely yummy cinnamon scrolls. The best thing was being able to pop the containers straight into the oven and have delicious yumminess half an hour later without even worrying about any washing up! Perfect for anyone (like me) with a heavy duty sweet tooth!
The pic above shows them before they've risen again (I popped these straight in the freezer, putting them in a cold oven means they rise as they bake). They will fill the container when they're done. And I will gobble them all up, yum!! If the hubster is being lovely I might even let him have one too.
ICED CINNAMON SCROLLS
¼ cup lukewarm water
1 cup milk, slightly warmed
125g butter, softened
2 eggs, lightly beaten
¼ 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
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon
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 about 1cm thickness.
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 ½ - 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.
This is the point where you can either place the scrolls in the freezer (they will expand as the oven warms up) or leave on the tray to rise (about 20 mins) if you are cooking them now.
Bake in a moderate (170) oven for 20-30 minutes.
Remove from oven and cool for a few minutes on a rack.
From frozen- place in cold oven, set temp to 180 and bake 30 mins
125g cream cheese, at room temperature
50g butter, softened
1 ½ 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.
Labels: yummy stuff