Pete’s cousin Andrew and his wife Rachel were in town today, so I was up early baking scrolls for morning tea. It was a fun thing to do on an otherwise wet and gloomy Sunday!
I began with sourdough cheese and olive scrolls – Small Man’s lunches for the coming week. They were made from a batch of dough mixed yesterday evening and left on the bench to prove overnight. The same dough also made two 750g loaves, which will be eaten over the next couple of days.
For morning tea, I made nutella scrolls (recipe here)…
…and these caramel and cinnamon ones. They’re quite easy to make, and Big Boy absolutely loves them.
- 1 batch of bread #101 dough or sweet bread dough, proved
- ½ cup unsalted butter, softened
- ¼ cup brown sugar
- 1/3 cup white or caster (superfine) sugar
- 1 teaspoon ground cinnamon
1. Preheat oven to 220C with fan. Blend together half (¼ cup) of the unsalted butter and brown sugar in a small bowl. Spread this over the base of a parchment lined rectangular baking pan.
2. Oil a clean bench, then press the dough into a large rectangle. Mix together the remaining butter, white sugar and cinnamon, and spread over the dough, then roll up tightly.
3. Slice the dough into twelve rolls, and position them over the butter and sugar paste in the baking pan. Cover and allow to rise for about 30 minutes.
4. Spritz the top of the scrolls with a little water, then reduce the oven temperature to 200C with fan, and bake for 20 – 25 minutes, rotating the pan once during the baking time. Be careful not to burn the tops of the buns.
5. Allow to cool for a few minutes in the pan before turning out (carefully, as the caramel will be hot!) onto a wire rack over a sheet of greaseproof paper to catch any drips.
When cool, these can also be frozen – they’re a nice treat to have on standby!
Fig Jam and Lime Cordial 
What a fabulous tea time treat you made for your family. Bet they wish they could visit more often. I also thoroughly enjoy baking for family and friends.
:-) Mandy
Ooh, caramel and cinnamon please. Celia, I so wished you lived next door :)
Mouthwateringly beautiful, Celia!
These would make a great addition to Sunday brunch!
Or anytime at all, actually… tea, coffee break, afternoon snack. Yum!
Thank you! They were great fun to make – most recipes for caramel cinnamon rolls are very heavy on butter, but I only used about half as much butter in these ones and it was more than enough!
Oh wow! Do you deliver?
I’ll bet your kitchen smelt wonderful when your guests came in! Scrolls look delicious Celia.
Wow those caramel ones look divine. I’m putting them on the baking list. Yum!
What yummy rolls…when using Nutella, do you just spread it right from the jar? I was debating whether to make cinnamon buns tomorrow….you helped seal the deal now! Yum!
Lee, thanks! Only deliver in the Sydney metro area, sorry.. ;-)
Brydie, Sue, thank you!
Cindy, thanks! Yes, I just spread nutella on straight from the jar, and then scatter Belgian chocolate baking bits over the top before rolling up. You need to watch the chocolate ones a bit more carefully, as they’re inclined to burn.
They all look really tasty, but I’m most tempted by the sticky caramel and cinnamon scrolls. :)
Delicieux! Encore ! dit le petit éléphant.
These look amazing! I’ve been meaning to give something like this a go for a while now but I’m a little scared of anything bread-like as I’ve had a few disasters.
After seeing how good yours look I’ll have to have a go!
I love Cinnamon & Caramel scrolls….., yep. Absolutely love em’
Reminds me of my grandmother’s cinnamon rolls. Must try!
Yummers!
Maz
Celia, these look absolutely amazing and remind me that I haven’t made cinnamon scrolls in ages.
No time today – but I can’t wait too much longer, now that I have seen these!
Celia – you must have read my mind. I actually wanted to make these yesterday, but got distracted by the lemon curd. Will put them on the list for this weekend.
YUM!!!
Hi Celia, the rain yesterday must have sent a message out to us all to get baking….. i made my first batch of your delicious Nutella Scrolls which my boys loved & there were even some left over for their lunch boxes this morning. Then this today when I collected the mail there was a little package for me with two beautiful bags in it …! Thanks so much, they will come in so handy! A big teeny weeny happiness for me……
We call them Chelsea buns in England and they have raisins in them. I like the idea of baking them on the butter and sugar paste and doing savoury versions.
Yum! I’ve also had success using a scone dough with these kind of variations – you don’t have to get up quite so early to have them ready for morning tea!
Ooh my kingdom for a caramel and cinnamon roll please Celia! :D They look stickily gorgeous!
Thank you all! Yesterday’s batch has been eaten, and Big Boy has just asked me to make some more!
Claire, even if they look wonky, they’ll still taste wonderful! :)
Keri, thanks for letting me know the parcel arrived – that was quick! :)
Vita, thanks for trying the lemon curd. Glad you liked it! :)
Librarian, that’s good to know they’ll work with scone dough, thank you!
I’m not looking, I’m not looking….. I really don’t miss gluten at all, but when I see pretty pictures like that I can’t help remembering! Yumm…
Did they actually get a chance to cool down after they came out of the oven?
The 2 different Sunday’s rolls look amazing & mighty pretty too, Celia!
I prefer the one with the caramel & cinnamon in them! MMMMMM,..!!!
That glossy sticky topping in the first picture is soooo appealing! Wow I love the look of these. I have an ‘issue’ with nutella (a sad incident of getting sick the first time I ever ate it as a child) and so really can’t eat hazlenut chocolate. I wonder if you could do a version with peanut butter and add little chocolate bits in as you describe?
That’s funny, Celia – my daughter made cinnamon scrolls yesterday for ‘the game of life’ (don’t ask!!) at their school – she is in the bakery – the only ‘shop’ that has to actually bring something real in, ugh! They all went into the freezer ready for tomorrow, although we did leave a few out for a treat that night! Yours look very mouthwatering indeed! :)
Hi Celia,
I was recently in the U.S (for some baking) and almost every cafes/bakery had cinnamon scrolls (morning buns) but none looked half as good as yours. I’ll bet those sourdough cheese-olive ones were yummy.
Craig
Cosmo, they were still warm as we were eating them! :)
Chef and Sophie, I’ve promised my friend Pete A that I’d try to make a gf version – if it works, I’ll blog about it for you (no promises though, as I’m not confident)! Edit: first pass of gf scrolls was so-so – nice flavour, but quite hard and crunchy. Must hunt for a better recipe…
Sarah, I’ve never tried cooking a peanut butter version, but you could easily do the cinnamon rolls and just stud them with choc chips? If not, I think pb should work – it seems to be fine in things like cookies and slices…
Chris, I had to laugh at your comment, I’ll bet the teachers at school were discussing it and saying, “hmm…now the student in the bakery is going to have to bring in something…oooh, let’s give it to Chris’ daughter, ‘cos then we know it will be delicious..”. Much the same way as they probably say, “oooh, who should we get to play the octopus? It needs to be someone whose mother can sew an eight-legged costume..hmm..” ;-)
Craig, going to the US for baking is very exciting! Thank you for the compliment! :)
Celia
The more I read your posts the more I have grown to enjoy them. The thought of being so efficient with your baking has made me rethink the way I do things. I have never been a great planner of meals etc. but I can see that it would save a lot of time and money. And you did all this in the AM with guests…They look amazing and remind me of my mom. So I’m off to do some baking. B
Thank you very much, Beth! It’s funny, but the more I bake, the less actual hands-on time I find I need – now, if someone is coming over, it’s much easier in my mind to make something quickly in the kitchen than to get in the car and drive to the shops!
And it really does save a fortune – I once crunched numbers on how much we save (post is here) and figured out that over the first three years of baking our own bread at home, we saved more than $6,000 compared to buying sourdough artisan loaves, and $4,000 compared to supermarket loaves (our boys eat a LOT of bread). A friend commented recently that $6,000 is three airfares to the UK! :)
WOW!! I think that was just the push I needed. And on the plus side I’ll become a better baker.B
They look delicious Celia. I love the idea of making a paste caramel to bake them on – yum!
My goodness Celia, these look so light and airy and sweet and sticky and tasty. I’m drooling!
Beth, have fun! :)
C and Liza, thank you! Big Boy has just defrosted one from the freezer and eaten it, very happily!
Mmm those look delicious. I love cinnamon scrolls. I remember having them for the first time in america, from Cinnabon and they were so addictive!
oh celia! that last picture just made my mouth water! i am definitely making this soon!
ooh – i want to try Nutella ones! these look great. my 7 year old son adores Nutella, but the rest of us are a bit lukewarm about it!
our children adore cinnamon rolls – i use the recipe here:http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm
i put less cinnamon and butter and it still works out fine! used my home made vanilla extract in the cream cheese spread too – YUM.
I have only frozen the dough – not cooked rolls – so will try that too. thanks Celia!
Thank you all!
Anne, I defrosted the rolls yesterday, and they were delicious! :)
Ok these are ridiculous!!!! Amazing. I’m so happy I found your blog – via InTolerant Chef :)
Heidi xo
Heidi, thanks for stopping by! I love the InTolerant Chef’s blog as well! :)
I made these a coupla weeks ago. They were the bestest ever. I couldn’t believe how light and soft the crumb was, almost like a sponge cake (but bread-like). They were amazingly delicious on the day they were made, but as I was having people in for brunch the next day I kept them out. On Sunday morning I misted them lightly and put them back in the oven for 15 mins. I haveta say they were nowhere near as nice! I should have frozen them I think and reheated them after that. Or baked them on Sunday morning!!! But this recipe is so easy and so delicious everyone should give it a try!!
Hooray, so glad you liked them! I find yeasted breads don’t keep that well, but they do freeze brilliantly…