Recipe: Glazed cinnamon scrolls

Recipe: Glazed cinnamon scrolls

2.5h prep | 30m cook

Last updated

The life of a food enthusiast is filled with moments of bliss- seeing the skin of a roast chicken brown, torching a brûlée crust into golden, glassy perfection, watching a souffle rise evenly – but few experiences share the blissful high of spreading a sticky glaze over a tray of hot-from-the-oven cinnamon scrolls.

As well as that melty white cream cheese frosting, these buns are given an irresistible crunch courtesy of a few scattered pearl sugar crystals; craggy orbs of crunchy sugar that don’t melt when heated. An essential ingredient in Belgian waffles, pearl sugar (also known as nib sugar or hail sugar) can also be used to add sweetness and crunch to pancakes, donuts, French toast, biscuits, truffles, and a host of other desserts and baked goods.

This recipe is inspired by Danielle Alvarez’s cinnamon scroll recipe as published in Good Food.

Ingredients (Serves 12)

  • 1 cup lukewarm milk
  • 2 tsp dried yeast
  • 2 eggs
  • 75g white sugar
  • 4 cups plain flour (550g)
  • 75g unsalted butter, softened
  • 1 tsp salt
  • Milk to glaze
  • 90g unsalted butter, softened
  • 1 cup (180g) brown or light muscovado sugar
  • 2 tbsp ground cinnamon
  • 55g unsalted butter, softened
  • 110g cream cheese
  • 100g icing sugar, sifted
  • Seeds from 2 vanilla beans
  • Pearl sugar

Combine the warm milk and yeast in a small bowl or measuring cup until it starts to bubble (around 5 minutes).

Transfer yeast-milk mixture to the bowl of a stand mixer and add the sugar and eggs. Using the dough hook attachment, mix until just combined.

Add the flour and knead on medium speed for around 5 minutes, or until the dough comes together into a ball. Add the butter and knead for another 5 minutes (add more flour if the dough still looks sticky after 3 minutes of mixing).

Grease a large bowl with butter or oil, place the dough into it and cover. Leave the dough somewhere still and warm to prove for an hour, or until doubled in size.

Combine the filling ingredients well in a bowl.

Roll the dough out onto a floured surface into a 1cm thick rectangle (it should be around 45-50cm x 30cm) and spread roughly with the cinnamon sugar.

Roll the dough into a cylinder from the longer edge and cut into 12 pieces. Grease a deep roasting pan and place the scrolls neatly into the tray with the swirl facing up.

Cover and prove again for another hour (or until doubled in size).

Preheat oven to 180. Brush the scrolls with milk then bake for 30 minutes or until browned.

Using the whisk attachment of stand mixer, a whisk, or a handheld beater, combine the cream cheese and butter for the frosting, then add the icing sugar and vanilla. Mix again until smooth.

Use a knife to spread the icing over the warm scrolls, then scatter with pearl sugar. Serve immediately.

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