Plus, the sweet smells of cinnamon, brown sugar, and dough will make your house super cozy this winter.
For the dough:
- ¾ cup warm milk (tepid 43C)
- 2 teaspoons dry/quick rise yeast
- ¼ cup caster sugar
- 1 egg plus 1 egg yolk, at room temperature
- 65g butter, melted
- 3 cups (450g) bread flour, plus more for dusting
- 3/4 teaspoon salt
For the filling:
- 2/3 cup brown sugar
- 1 ½ tablespoon ground cinnamon
- 60g butter, softened
Heat oven to 180C.
Warm the milk to a tepid temperature, or until your index finger dipped in the milk feels just warm. Add the yeast and stir until combined. Stir through the sugar, eggs, and butter. Add the flour and salt.
Knead the dough gently using a stand mixer and dough hook attachment. Add tablespoons of flour one at a time if the mixture is too wet to form a dough ball. Knead for 10 minutes or until smooth.
Place the dough in a lightly oiled bowl and cover, setting aside to double in size for 1 hour.
Knock the dough ball back to remove excess gas, and roll it to a 30cm x 20cm rectangle. Scatter the filling; softened butter, sugar, and cinnamon evenly on the dough, leaving a 2cm clear border. Rub the sugar mix and butter together to blend. Tightly roll the dough, starting from 20cm wide, and place it seam side down.
Slice the rolled dough into 3cm pieces using a serrated knife. Place the scrolls flat side down onto a lined baking tray about 2cm apart. Cover with cling wrap and a clean tea towel for 45 minutes. Remove cling wrap and place in the oven for 20 minutes.
Remove from oven, wait until cooled and serve.