It dawned on me recently that I’ve been home from my holiday for nearly a month.
And I haven’t posted ONCE. I’m a bad blogger, I apologise.
I’ve been super productive in the kitchen working on various bits and pieces, I just haven’t had the chance to put it all down. So to kickstart my blogging once more I’m putting a twist on an old favourite.
Simple Sunday cinnamon scrolls are always a hit. I’ve literally never met a person who couldn’t be tempted with one – they’re a sugary, cinnamony, warm scroll of happiness. Coincidentally, they’re also a perfect Father’s Day treat.
Having been overseas and over-indulging slightly, however, I tried to make a slightly healthier version. I cut out all the sugar from the cinnamon filling and replaced it with dates (which I adore, if you hadn’t read before) to make a slightly healthier version. Yay!
They’re delightfully soft and pack a deliciously sweet cinnamon punch – with none of the added sugar. I’m not promising that these are super healthy, but they’re slightly better than the regular cinnamon scroll.
And then you can drizzle them in melted chocolate, like I did.
- 3/4 cup milk
- 40g butter, softened
- 3 cups plain flour
- 7g package instant yeast
- 1/4 cup white sugar
- 1/4 cup water
- 1 egg
- 150g dates
- 4 tbsp boiling water
- 1 1/2 tsp cinnamon
- 55g butter
- 2 tbsp caster sugar
- 2 tbsp water
Heat the milk in a small saucepan until it comes to a boil and starts to bubble up the sides, then remove from heat. Mix in your butter, stirring until it’s melted. Set aside to allow it to cool.
In a large mixing bowl, combine 2 cups of the flour with your yeast and sugar. Add the water and egg, then the warm milk/butter mixture. Give it a good mix to ensure it’s well combined. Add in your remaining cup of flour (do it 1/3 of a cup at a time) until you have a cohesive ball of dough – you may not need all of the final cup of flour. When it pulls away from the sides of the bowl easily, it’s ready.
Turn the dough out onto a lightly floured surface and knead until smooth (should take about 5 minutes.) I did this in my KitchenAid, so it only took a few rotations of the bread hook.
Cover the dough with a damp cloth and let rest for 60-75 minutes. Meanwhile, in a shallow bowl put your chopped dates and boiling water and let them sit for 10 minutes. After allowing the dates to soften, mash them with a fork a little. If your dates aren’t mashing, pop them in the microwave for 20 seconds. Transfer them into your mixing bowl with the butter, then whisk them until the mixture is a smoothish paste. Mix in the cinnamon and then set to one side.
Once you’ve made the date and cinnamon paste, roll out your dough into a 30cmx24cm (12×9 inches) rectangle – this doesn’t have to be precise, but you’ll need to cut about 12-15 scrolls out of this, and you don’t want to be serving scrolls that are too skinny!
Spread your dough with the date and cinnamon paste as evenly as you can. Try to spread it right to the edges of your dough. Roll the dough up by taking one of the longer edges and folding it in on itself, over and over. When you’ve got a cinnamon sausage, pinch the ends shut and cut into about 12 even pieces using a thin, sharp knife.
Grease a baking tray and assemble them so they’re cosying up against one another. Allow some gaps as they will expand. Cover with the damp cloth again and allow them to rise on a warm place for 15 minutes. The heater was on, so I set my scrolls next to the puppies to rise. The longer you leave them to rise, the puffier they will become.
While the scrolls rise preheat the oven to 190°C. Pop the scrolls in the oven for 20-25 minutes, until browned. I turned the fan in my oven on for the last five minutes of baking to encourage browning.
If you want super glossy scrolls, make a glaze to go over them. Once the scrolls are out of the oven, put the water and sugar in a small pan over a medium heat. Stir until all of the sugar has been dissolved and the water evaporates slightly.
Coat the scrolls with a layer of glaze using a pastry brush and then set them aside to cool for a minute or two, then serve while still warm.
If you want a little bit of extra indulgence, drizzle with 50g of milk chocolate.