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 