I’ve baked a lot of things in my life, and I will say a lot of those things have been superb (especially my cookies), but when I say these scrolls take it to the next level and are the best things I’ve baked so far I truly mean it.
I don’t think I’ve ever gotten such compliments from these things; they’re light, fluffy, flavoursome, and it’s beyond easy to eat your daily calories worth.
Now I’ve done some tweaking to this recipe to make it accessible, creating the simplest version of this recipe for you that still lives up to all the expectations. Just trust me with this one, whilst they take time to proof, it’s the one time I’ll say the weight is worthwhile.
Gingerbread Scrolls
I’ve baked a lot of things in my life, and I will say a lot of those things have been superb (especially my cookies), but when I say these scrolls take it to the next level and are the best things I’ve baked so far I truly mean it.
24
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minutesKeep the screen of your device on
Ingredients
- Dough
2 cups 2 milk of choice, warmed
1/4 cup 1/4 butter, melted
3 TBS 3 sugar
2 1/4 tsp 2 1/4 active dry yeast
4 1/2 cups 4 1/2 plain flour, plus extra
2 tsps 2 salt
- Filling
1/2 cup 1/2 brown sugar
2 tsp 2 ground cinnamon
1 tsp 1 ground ginger (optional)
1/2 tsp 1/2 ground nutmeg (optional)
1/4 cup 1/4 butter, softened
- Frosting
150 grams 150 cream cheese, room temperature
1 cup 1 icing sugar
2 TBS 2 butter, room temperature
Gingerbread, to top (optional)
Directions
- In a large bowl, combine the milk, melted butter, and sugar and whisk to combine. Sprinkle the yeast over the top and set aside for 3 to 5 minutes, until the yeast blooms on the surface of the liquid. Add 4 cups of flour and sprinkle the salt on top. Using a wooden spoon, stir until the ingredients are well combined and a sticky ball of dough forms. Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
- Sprinkle the remaining 1/2 cup flour on your work surface. Turn the dough out onto the surface and lightly knead for about 3 minutes to make it less sticky, adding a little more flour as needed. Lightly cover the dough in plastic wrap and rest for 10 minutes.
- In the meantime to make the filling, stir together the brown sugar, cinnamon, ginger, & nutmeg in a small bowl.
- Roll the dough into an 18 x 15 inch rectangle. If starting to stick, sprinkle with more flour. Brush the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the dough, leaving a 1cm border around the edges.
- Tightly roll the dough starting on the long side into a log. Place the log seam side down, then cut into 12 even pieces.
- Place the cinnamon scrolls on the baking tray, cut-side up, leaving a 3-centimetre gap (this will ensure they bake into each other and get that nice, soft edge). Cover with a clean tea towel and allow to prove for 1 hour or until doubled in size and the scrolls are touching each other.
- Preheat the oven to 180°C while the scrolls finish proving. Bake the scrolls for 30 minutes, turning halfway, or until the scrolls are light-golden brown.
- Whilst the rolls are baking, beat the add cream cheese, sugar and butter in a bowl until smooth.
- Allow the rolls to cool for 10 minutes, then top with the cream cheese icing and crumbled gingerbread. Enjoy!
Recipe Video
Tips & Tricks
- These can be made into 12 or 24 scrolls depending on how big you like them.
- If wanting to prepare these overnight, place them in the fridge after their second proof, then add 5 mins to the cook time in the morning.
