Скачать с ютуб Traditional cinnamon scrolls в хорошем качестве

Traditional cinnamon scrolls

Looking for the perfect treat to satisfy your sweet tooth? Look no further than this mouth-watering cinnamon scroll recipe! Learn how to make cinnamon scrolls from scratch with this easy-to-follow tutorial. Indulge in the warm, gooey goodness of freshly baked cinnamon scrolls straight from your own kitchen. Find the full recipe here: https://www.coles.com.au/recipes-insp.... Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Visit here for more recipes and inspiration: https://www.coles.com.au/recipes-insp... Check out our Instagram here:   / colessupermarkets   Traditional cinnamon scrolls Serves 9 Cooking 35 mins Prep 20 mins + Cooling 5 mins standing & 1 1/2 hours rising time 3/4 cup (185ml) warm skim milk 2 tsp (1 sachet/7g) dried yeast 1/4 cup (55g) caster sugar 1 Coles Australian Free Range Egg, lightly whisked 50g butter, melted 3 cups (450g) plain flour 1/2 tsp salt Ground cinnamon, to sprinkle Cinnamon filling 2/3 cup (150g) brown sugar 1 1/2 tbs ground cinnamon 60g butter, softened Buttercream 50g butter, softened 3/4 cup (120g) icing sugar mixture 2 tsp milk 1. Place the milk, yeast and 1 tsp sugar in a small jug. Stir until well combined. Set aside for 5 mins or until the mixture is frothy. 2. Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine. 3. Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a clean damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size. 4. Meanwhile, to make the cinnamon filling, place the sugar, cinnamon and butter in a small bowl and stir until a smooth paste forms. 5. Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a clean damp tea towel and set aside for 20-30 mins or until the dough rises to the top of the pan. 6. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside in the pan to cool. 7. To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and beat until well combined. Add the milk and beat to combine. 8. Place the scrolls on a serving platter. Spread with the buttercream and sprinkle with cinnamon. Want more easy recipes? Check out our ‘Easy desserts’ playlist    • Easy dessert recipes  , which includes: Curtis Stone’s Spiced Pear Upside-Down Caramel Tart:    • Spiced Pear Upside-Down Caramel Tart ...   Chocolate Soufflés:    • Chocolate Soufflés   Gooey Snickers Brownie:    • Gooey Snickers Brownie   Ghostly Mud Cake:    • Ghostly Mud Cake