Cinnamon Scrolls

For the Dough:


- 1 x 600g sachet Lighthouse Crusty White Vienna Bread Mix
- 1 x 7g yeast sachet
- 220ml warm milk
- 110g caster sugar
- 70g butter
- 2 eggs

For the Filling:


- 1 cup (200g) brown sugar
- 2½ tbsp ground cinnamon
- 70g butter, melted

Dissolve the yeast, sugar and warm milk in a bowl. Combine butter, salt, eggs and flour and yeast mixture in a bowl. Turn out dough onto a floured surface and knead well. Place dough into a bowl and cover. Leave in a warm place for 1 hour or until doubled in size. While dough is rising, prepare the filling by combining the brown sugar and cinnamon in a bowl and mixing well. Turn out the dough onto a floured surface and roll into a rectangle approximately 50cm long, 40cm wide and ½ cm thick. Preheat oven to 200°C (180°C fan forced) and line a large baking tray. Spread the melted butter evenly over the dough and sprinkle generously with sugar mixture. Carefully roll the dough long side to long side. Cut into 3cm thick slices and place on prepared tray. Bake for 10-13 minutes or until light golden brown. Allow to cool before serving. Notes: Prepare a simple sugar icing to serve with scrolls.

@2019 LIGHTHOUSE BAKING

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