Sweet, doughnut like, cinnamon scrolls with a drizzle of cream cheese icing.
|5||cups||plain flour, sifted, plus extra to dust|
Cream cheese drizzle:
|100||grams||cream cheese, softened|
|1/4||cup||icing sugar mixture|
|2||tbs||milk (optional, to thin mixture)|
Place yeast, milk, butter and sugar in the bowl of an electric mixer. Stir to combine, then stand for 10 minutes or until bubbles form and yeast has dissolved.
Preheat oven to 200°c / 180°c if fan-forced. Grease and line a 30 x 40cm baking tray with baking paper.
Add flour, baking powder and salt flakes to yeast mixture. Using a dough hook, knead for 10 minutes or until a smooth dough forms. Cover with a clean tea towel, then set aside in a warm place for 1 hour or until doubled in size. Work it by hand for a minimal amount of time if you wish to achieve a doughnut like consistency.
For the cinnamon butter, place all the ingredients in a bowl and stir until combined.
Turn dough out onto a lightly floured surface. Add remaining flour and knead for 5 minutes or until smooth. Using a lightly floured rolling pin, roll out dough to a 1cm-thick, 37 x 45cm rectangle. Spread with cinnamon butter. Starting from one long end, roll up to form a log. Cut into 3cm-thick slices. Arrange slices, cut-sides up, on tray. Cover with a clean towel and stand for 30 minutes or until slightly risen.
Make the cream cheese drizzle. Beat all the ingredients together in a bowl until smooth and creamy. Set aside.
Bake scrolls for 20 minutes or until risen and golden. Drizzle cream cheese mixture over scrolls, then serve.
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