We were at a shopping mall on the other day and were thinking of buying a cinnamon scroll because we were feeling peckish but we retracted instantly when we saw that the price of one little scroll was actually more than AUD$8! Plus, they were even smaller than half of my palm-size.
Wow! I can't help to think that I can bake MANY scrolls with AUD$8 worth of ingredients even after considering the recent price rise of these ingredients.
Am I stingy? Definitely YES! Or you can call me frugal, thrifty or penny-pinching... LOL! I'm not defending myself... but why should I spend $8 to buy one cinnamon scroll if I can bake many yummy scrolls easily.
In fact, there are two fundamental Cinnamon Scrolls / Rolls that I know:1) The Typical / Traditional Cinnamon Scrolls / Rolls with White Icing Topping or Drizzle2) The Sticky Gooey Cinnamon Scrolls / Rolls
For this post, I will show you how to bake Typical / Traditional Cinnamon Scrolls / Rolls with White Icing Topping or Drizzle. And I'm going to make mine with a really good reduced sugar icing topping.
Why spend $8 to buy a scroll? ... if you can bake theseSuper Soft Brown Sugar Cinnamon ScrollsThey are PERFECT! Not too sweet...Very delicious with this reduced sugar icing glaze!
When I was planning to bake these cinnamon scrolls, I asked myself...
1) Should I bake these cinnamon scrolls with icing or not?2) Can I make the icing with the least amount of sugar?Hmmm... It's true that I can bake these cinnamon scrolls with no icing. I must admit that this is the ultimate less-sugar option but don't you think that the plain cinnamon rolls are lacking of the sexy eat-me appeal? LOL!Alternatively, I can opt for sugar-free or keto icing (recipe at HERE or HERE or HERE) but they are made with powdered erythritol or other sugar-free alternatives. I don't really like the idea of consuming too much sugar-free alternatives and so I opt to explore making low-sugar icing.When I was searching for "low sugar icing" via Google, I have found a Eating Well recipe at HERE containing 100g (3/4 cup) icing sugar and 2 tbsp (30g) milk or lemon juice and this amount can serve 15. If I reduce the amount proportionally into a recipe that makes 9 serves, it contains 60g icing sugar and 18g milk or lemon juice. However, 60g icing sugar is still a lot of sugar to me! So, I cut it further again to 35g and added 15g light corn syrup to improve the consistency of the icing. FYI, 15g light corn syrup contains 5g sugar and so the total amount of sugar in the icing is 40g if you use all of icing to drizzle onto your scrolls. It will contain even lesser sugar if you choose to drizzle only some (not all) of the icing onto your scrolls. The choice is really up to you.
You can make these plain cinnamon scrolls with no icing...but don't you think that they look a little too plain to be appealing?
See what I mean...These super soft cinnamon scrolls are the best with drizzle of icing.And they are not too sweet. Simply PERFECT!!! Isn't it?
Please watch my video to see how I baked these yummy cinnamon scrolls. You will see that they are super soft and nice but you won't see that they were gone very quickly :pMusic: Bensound
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my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe.Makes 9 buns in one 23 cm (9 inches) square pan
For the bread dough:
160g water, lukewarm
50g egg, weight without the shell, at room temperature (about 1 extra-large eggs but please use the exact weight)
1 tbsp vanilla paste or extract
300g bread flour with 12% protein
20g caster sugar
2g salt
20g milk powder - Do not replace milk powder and water with milk!
45g unsalted butter, softened at room temperature
1 tsp instant yeast
For the brown sugar cinnamon filling:
30g dark muscovado sugar or dark brown sugar
1 tbsp ground cinnamon
40g unsalted butter, melted and cooled slightly - for brushing
For egg wash:
1 egg yolk
1 tsp milk
For the low sugar icing glaze:
35g icing sugar, sifted
5g hot water
15g light corn syrup
extra butter or vegetable oil spray to grease baking pan
extra bread flour for dusting and shaping
For the bread dough:
If you are using a breadmaker to knead and prove the dough, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. Allow the dough prove for 1 hr or until doubled in size.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Grease one 23cm (9 inches) square pan with butter or vegetable oil spray.For the brown sugar cinnamon filling, combine dark muscovado sugar and ground cinnamon.
Using your lightly floured hands, divide dough into 9 equal portions (about 67-68g each) on well-floured surfaces. Pull, stretch and shape all portions into smooth balls and allow them to rest for about 10 mins.
Use a rolling pin to roll each dough into long narrow strip as thin as possible. Brush one side of the rolled dough with melted butter, then sprinkle about 1-2g dark muscovado sugar-cinnamon mixture evenly on the brushed side. Fold the top one-third of dough along its lengthwise, then fold the bottom one-third of dough along its lengthwise too. Brush one side of the dough with melted butter again, then sprinkle about 1-2g dark muscovado sugar-cinnamon mixture evenly on the brushed side.
Pick one shorter side of the dough and roll it tightly like a Swiss roll. Repeat this shaping step for the remaining portions of the dough and arrange them in the prepared pan with its nicely folded rolled side facing up. Press the top of the dough lightly to form an even surface.
Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.
Preheat the oven 350°F or 180°C.
For the egg wash, combine egg yolk and milk. Brush bread with egg wash.
Bake for 15-20 mins or until golden brown and thoroughly baked inside. If the top of the breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 5-10 mins of bake and continue to bake until thoroughly baked. Remove from the oven and transfer onto a wire rack to cool completely.
While baking or cooling the scrolls, prepare icing glaze. Combine icing sugar and water until the sugar is completely dissolved. Then, combine the sugar mixture with light corn syrup to form a thick runny mixture. Cover and set aside for it to cool to room temperature.
When the scrolls are completely cooled to room temperature, drizzle the glaze evenly on the scrolls. It's ok to drizzle the amount of glaze that you want without using all. Allow the glaze to set or serve or enjoy them immediately - It's really up to you.
Store any leftover in an airtight container at room temperature when they are completely cooled so that they will remain soft and moist even on the next day. Alternatively, you can store the scrolls in zip-lock bags, then in a freezer for up to 2 weeks. If you are consuming the scrolls on the next day or so, I suggest that you should warm the scrolls using a microwave with high power for 20 secs. If the scrolls are frozen, thaw them in a fridge overnight then microwave with high power for 20 secs for each scroll just before consumption. I promise. The scrolls will be super soft and moist just like they have been freshly baked.
Happy Baking!Please support me and like me at Facebook...
