Everyone always likes a different take on an old recipe and this one is no different. My Christmas Cinnamon Scrolls are a delight to eat and easy to make... let me know how you like them!
100g Organic Butter
3/4 cup warmed Organic Milk (think baby bottle temperature)
1 Tbsp Organic Brown Sugar
3 Cups Organic Bleach Free Self Raising Flour
2 Tsp of Dry Yeast (approx 7g)
1/4 Tsp Himalayan Ground Pink Salt (Can use other Sea Salt if you wish)
2 ripe bananas peeled
40g Organic Butter Melted
1/4 cup Raw Organic Sugar or Brown Sugar
1 Tbsp Organic Garam Masala
4 Tbsp Cranberries (dried but soaked in a little Brandy overnight)
1 Tbsp Lemon Juice (fresh squeezed)
1/2 cup sifted Icing Sugar
80g Organic Butter, diced
1/2 cup Organic Brown Sugar
1 Tsp Vanilla Bean Paste
1 Tbsp Organic Milk
For Dough: Melt Butter and add to the warmed milk. Stir in yeast and sugar immediately to activate the yeast, then cover with a clean cloth in a warm place for around 10 minutes. The mix should be frothy when ready.
Mash the bananas and place in a bowl, pour over the yeast mix, flour and salt then combine until the dough is soft. Turn the dough out onto a lightly floured surface then knead for at least 5 -8 minutes or until the dough is springy when touched. Place a little spray of Olive Oil in the bowl your dough was mixed in and return the dough into the bowl. Place a clean damp tea towel over the top and leave in a warm place for approx 1 hour or until your dough has doubled in size. Preheat oven to 180C 10 minutes before the dough has finished rising.
Christmas Filling: Combine Ingredients and mix well until smooth and easy to spread. Set aside but do not refrigerate.
Grease a 23cm Cake Tin or Lamington Tin lightly with butter.
Remove the dough from the bowl and turn onto a lightly floured surface. Knead the dough again for a couple of minutes to knock out the air. Roll out onto the bench to a 2cm thickness, try to keep the dough in a rectangel as this will help with the rolling and keep your scrolls even.
Spread the dough evenly with your Christmas Filling then firmly roll your dough from the bottom up to meet the top edges.
Cut into 8 even pieces and place the scroll so the Christmas filling smiles at you from the top... into your cake tin. Bake in the oven for 35-40 minutes. (your scrolls should be golden brown when ready). Allow to cool in the in then transfer to a cake cooling rack and allow to cool down completely.
Icing: Place all ingredients in a small saucepan and slowly heat on a low setting until everything is combined. (Do not overheat). Spread scrolls with the warm icing then serve.
Scrolls will keep up to 2 days in an airtight container. Or freeze in container and defrost on a cooling rack on the day required.