Cinnamon Snail Scrolls

I have finally managed to get some sleep and am starting to feel a bit more motivated to get things done. Although the weather isn't really co-operating with me at the moment. I had planned on gardening this afternoon but it is very cold and miserable outside although we haven't really had that much rain. However a day doing the stuff inside is a much better option and hopefully tomorrow will be a better day. 

Bill's Cinnamon Snail Scrolls looked really good but this recipe had a lot to live up to for me. My Gramma made the best cinnamon buns that I have ever had and I have her recipe and have made it numerous times. So having what I already considered the ultimate cinnamon bun recipe so I was a little bit apprehensive about what these would be like. Well, they were fine, but not as good as my Gramma's recipe. They weren't nearly as light a fluffy as hers, although looking at the picture in Sydney Food I am not sure they were supposed to be but I much prefer a lighter fluffier bun. I didn't put in the currants or sultanas as I am not overly keen on them. I also didn't ice them as I thought that it would be overly sweet. These were fine but I will be continuing to stick with making my Gramma's recipe. 

Cinnamon Snail Scrolls

Ingredients: 

• 14 g dried yeast
• 1/4 cup lukewarm water
• 1 cup milk
• 125 g unsalted butter, cubed
• 4 cups plain flour
• 1 pinch of salt
• 1/4 cup white sugar
• 2 eggs, lightly beaten
• 1/3 cup currants
• 1/3 cup sultanas
• 80 g unsalted butter, melted
• 3/4 cup brown sugar, firmly packed
• 1 tablespoon ground cinnamon

Method: 

• Dissolve the yeast in the warm water in a small bowl, and set aside until frothy. 
• Place milk and cubed butter in a saucepan over medium heat until butter is melted, leave to cool slightly.
• Combine flour, salt and white sugar in a mixing bowl. 
• Make a well in the centre, add eggs, milk and yeast mixtures, and stir until combined.
• Turn the dough out onto a lightly floured surface and kneed for 6-8 minutes, adding flour if dough is too sticky. Add the currants and sultanas during the last 2 minutes of kneading. 
• Place the dough into a lightly greased bowl and cover loosely with plastic wrap. Leave in a warm place until doubled in size, about 30 minutes. 
• Punch the dough down and turn out onto a lightly floured surface. Press out into a 23 x 60 cm rectangle. 
• Brush generously with the melted butter (saving some for later). Sprinkle brown sugar and cinnamon evenly over the dough.
• Roll the dough up lengthwise to make a log. Cut into 2 cm thick slices and place on a greased baking tray. Brush the tops with the remaining butter and cover loosely to rise again, until doubled.
• While the rolls are rising pre-heat oven to 180 C. 
• Bake the rolls for 20 - 30 minutes or until nicely golden.