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Name: Mrs Rogers Cinnamon Scrolls
Prep time: 30 min
Total time: 3 h 30 min
Yield: 20
Cuisine: not set
Ingredients: 2.5 tsp Yeast active dry yeast; 1 Cup Warm milk; 1 tsp Sugar; 100 gms Sugar; 75 gms Butter softened; 1 tsp Salt; 2 Eggs; 500 gm Flour; good pinch Nutmeg; 1 cup Brown sugar; 3 Tbsp Cinnamon; 75 gm Butter softened

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INGREDIENTS

2.5 tsp Yeast active dry yeast
1 Cup Warm milk
1 tsp Sugar
100 gms Sugar
75 gms Butter ; softened
1 tsp Salt
2 Eggs
500 gm Flour
good pinch Nutmeg
1 cup Brown sugar
3 Tbsp Cinnamon
75 gm Butter ; softened

Servings

INSTRUCTIONS

After the first rise, use lightly oiled hands to fold the dough onto itself, grab a side & fold it over to the other side, turn the bowl a quarter turn & fold the dough over again, do this 4 times to help stretch the dough. Cover & let it double in size a second time, again around 1 hour.

While the dough is rising, preheat the oven to bake 180degrees & line a 30cm baking pan with baking paper. Make cinnamon filling by combining butter, brown sugar & cinnamon in a bowl.

Roll the dough our on a lightly floured surface into a rectangle, until approx 50cm x 30cm x 1cm thick. Crumble the cinnamon filling mixture evenly over the surface of the dough then gently roll the dough from the long edgeinto a firm roll. Using a sharp knife cut the roll into 4cm slices.

Place the cut rolls into the prepared baking pan & cover with plastic wrap, letting them rise again until doubled in size, around 45 minutes. Do not skip this step or it will result in a denser scroll.

Bake for 20-25 minutes or until lightly browned.

NOTES

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Mrs Rogers Cinnamon Scrolls

2.5 tsp Yeast active dry yeast 
1 Cup Warm milk 
1  tsp Sugar 
100 gms Sugar 
75 gms Butter softened
1 tsp Salt 
2  Eggs 
500 gm Flour 
 good pinch Nutmeg 
1 cup Brown sugar 
3 Tbsp Cinnamon 
75 gm Butter softened

For the dough, warm the milk with the 1 tsp sugar and dissolve yeast.  Add remaining sugar, plus salt, nutmeg, butter, eggs & flour to the bowl of a mixer & beat on a low speed to combine well. Pour in the milk & yeast mixture and using the dough hook beat until well incorporated. The dough will be soft & sticky. Oil a large bowl & add the dough mixture. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, around one hour.
After the first rise, use lightly oiled hands to fold the dough onto itself, grab a side & fold it over to the other side, turn the bowl a quarter turn & fold the dough over again, do this 4 times to help stretch the dough. Cover & let it double in size a second time, again around 1 hour.
While the dough is rising, preheat the oven to bake 180degrees & line a 30cm baking pan with baking paper. Make cinnamon filling by combining butter, brown sugar & cinnamon in a bowl.
Roll the dough our on a lightly floured surface into a rectangle, until approx 50cm x 30cm x 1cm thick. Crumble the cinnamon filling mixture evenly over the surface of the dough then gently roll the dough from the long edgeinto a firm roll. Using a sharp knife cut the roll into 4cm slices.
Place the cut rolls into the prepared baking pan & cover with plastic wrap, letting them rise again until doubled in size, around 45 minutes. Do not skip this step or it will result in a denser scroll.
Bake for 20-25 minutes or until lightly browned.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 20 Servings

Calories: 612
Calories from Fat: 424 (69%)

Amt Per Serving		% DV

	Total Fat 47.1g	63 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 1.8g
Cholesterol 125.3mg		39 %
Sodium 414.9mg		14 %
Potassium 109.5mg		3 %
Total Carbohydrate 49.4g		15 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 48.6g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 612

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