Cinnamon Scrolls

Soft, easy and delicious cinnamon scrolls without having to wait for yeast to proof.

I must admit that I am hopeless when working with yeast.  But I am really good at finding cheat alternatives to some of my favourite sweet recipes.

Before I begin, I think we need to have a debate about the definition of scrolls and pinwheels. What makes something a pinwheel and what is a scroll? Is it geographical thing? Or perhaps a phrase from different eras?

What ever you refer to them as, these scrolls are super soft and super easy!

I think it would be one of the most cooked items from my book ‘A High Country Life – tales and recipes from a high country station”.

Here are some tips and tricks to consider when making these;

• If you don’t have a soda stream you can easily use store bought soda water or lemonade – although I ask you consider purchasing cans that can easily be recycled, rather than plastic bottles.
  
• If you use lemonade then you will not need to add sugar.
  
• Keep a stash of UHT cream in your pantry to use for scones for when you don’t have any fresh cream.
  
• If you don’t have any self raising flour, then use regular flour and 1 1/2 teaspoons of baking powder for each cup of flour.
  

I do apologise for my terrible photography skills, and I also apologise for how many your may consume, as you may not be able to stop at just one. But one thing I will not apologise for is how many times you will make this recipe. It is that quick and easy that it will be a regular in your house.

Before you make the dough, prepare the filling.
Leave the mixture to cream in your cake mixer while you prepare the dough.

Sprinkle flour on both your hands and the bench before tipping the mixture out onto your bench. It is a wet and sticky mixture.
After a few attempts at these scrolls you will find the consistency that works best for you.

Using a rolling pin gently roll the dough into a flat rectangular shape until it is about 3-4cm high in height

Once you have rolled the dough in to a rectangle, retrieve your creamed cinnamon filling from the cake mixer.

Using a palette knife to smooth the filling mixture over the dough. Spread right to the edges.To roll the dough up tight – begin at the longest side closest to you.

Begin to fold up the edge and work your way along the length. Use floured hands to roll up the rest of the dough.
To cut twelve even pieces; cut the rolled up dough in half, and then in half again. Then cut each quarter into thirds.

Arrange the pieces in an array of 3×4 with a little space between each piece. I like to use a dish with sides to help avoid the scrolls spreading. Alternatively you could use a muffin tray to place in the twelve pieces.

Once cooked you could choose to drizzle white icing over the top in a dribbly pattern. Do not use too much as these are already quite sweet.

If you would like more cinnamon recipes try these;

Laura’s Christmas wreath https://www.thekiwicountrygirl.com/cinnamon-roll-wreath/
Anna’s glazed apple cinnamon scrolls https://justamumnz.com/2020/03/27/glazed-apple-cinnamon-soft-rolls/