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
- 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
- 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.