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Cinnamon Scrolls Ingredients - 80g butter - 90g sugar - 1/2 tsp salt - 450g plain flour - 1 egg - Lemon zest - 1 packet yeast - 230ml buttermilk - 1.5 tbsp cinnamon - 1/2 cup sugar - 1/4 brown sugar Icing - 1 cup soft icing sugar - 30ml warm milk Method 1. Mix together the first lot of sugar, butter and salt in a stand mixer on medium until combined and the colour is lighter. 2. Add the egg and lemon zest and mix on high for another 2 minutes. 3. Add the flour, buttermilk and yeast and mix on a low speed until combined. Swap to the dough attachment and mix for 8-10 minutes. 4. Oil a bowl, place in your dough, cover with cling wrap and proof for 2 hours. 5. After 2 hours, it should have doubled in size. Oil the bench and rolling pin and knead the dough before rolling out into a rectangle (roughly 40cm x 30cm in size). 6. Mix together the sugar, cinnamon and brown sugar and then sprinkle it all over your dough, making sure it’s all covered. 7. Roll it up, cut off the edges and slice it evenly into 12. 8. Oil a baking dish and add the cinnamon scrolls, making sure they have a bit of space in between each one. Cover in cling wrap and let them proof for 60-90 minutes, depending on how warm the temperate is. 9. Again, they should have almost doubled in size. Brush them with melted butter and place in a 190**°**c oven for 20 minutes. 10. Once cooked, set aside to cool and make your icing 11. Warm up the milk. Add the icing sugar to a bowl. Slowly pour in your milk and whisk at the same time. 12. Pour the icing over the cinnamon scrolls and use a brush to make sure they are evenly covered. Enjoy!

2022-09-19

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Andy Cooks

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