- 585g plain flour
- 2 1/2 tsp instant yeast
- 185 ml milk
- 80g honey
- 4 large eggs
- 140g butter - cubed into small pieces
- 30g melted butter
- 1 cup brown sugar
- 2 tsp cinnamon myrtle
- 2 tsp cinnamon
1 cup muntrie berries (if unavailable omit or can replace with diced apple)
- 250 g cream cheese - softened
- 125 g butter - softened
- 1tsp vanilla
- 2 tsp lemon myrtle
- 2 cups icing sugar
Start this recipe the day before for best results.
- Place flour and yeast into a mixer bowl with a regular beater attached (no need for a dough hook)
- Warm milk and honey either in the microwave for 1 minute or on stove top - don’t boil - just warm through to activate the yeast in dough.
- Add eggs to warm milk mixture and mix together. Pour into flour and start the mixer on low to combine.
- Add in cubed butter and continue mixing until all incorporated. Turn off mixer and rest dough covered in a warm place covered with a tea towel.
- Every 30 minutes ‘turn’ the dough in the mixing bowl - 4 times - 2 hours elapsed. Cover the bowl with glad wrap and refrigerate overnight.
- Next morning on a clear benchtop, spray some cooking oil in a large rectangle shape. Turn dough out onto oiled surface. Knead lightly and shape roughly into a rectangle. Using a rolling pin, roll the dough into a rectangle around 60 cm wide x 25 cm high.
- Spread the melted butter all over the flattened dough. Sprinkle over the brown sugar, cinnamon and cinnamon myrtle stopping before an inch at the top of the dough. Scatter over the muntrie berries. Roll the dough as tightly as you can from closest to you all the way to the top and aim to have the seam at the bottom of the dough roll.
- Cut into 12 equal pieces and placed into a lined 30 cm x 20 cm deep tray. Preheat oven to 180 degrees. Cover loosely with plastic wrap and leave for around an hour in a warm place to rise - until filled out and puffy. Place in oven for 20 minutes.
- While scrolls are cooking, place all icing mixture ingredients in a food processor and process until smoothly incorporated.
- When scrolls are finished cooking - turn out into a large flat tray or chopping board, and using a spatula or pastry brush spread the icing liberally over the warm scrolls.
When slightly cooled I like to add another spoonful of icing onto the tips of each scroll - cos it’s soooooo good!
- by Sarah Kittely from Kittely's