What better way to wake up than with some warm, sweet and soft Cinnamon Scrolls? Here is how to make some deliciously easy bakery-style homemade Cinnamon Rolls from scratch!
Whisk the lukewarm Milk with the Instant Dried Yeast. Set aside until foamy/bubbly (see note 1 if bubbles dont appear).Melt the butter and set aside to cool down. When cool, whisk in the Eggs.
Place the Flour & Sugar in the large bowl of your mixer. Stir until combined, then add the Milk/Yeast and Butter/Eggs. Knead on medium speed for 5 minutes, making sure to stop often to scrap the edges of the bowl if needed.
Add the Salt, then keep kneading on higher speed for another 5 to 8 minutes, or when the dough stops sticking to the edges of the bowl (see note 2) Cover with a tea towel for 1,5 to 2 hours, or until the dough has doubled in size.
Punch the dough to remove the air, then transfer onto a generously floured surface. With a rolling pin, spread the dough into a large rectangle. Use more Flour if required, or if the dough sticks to the surface and/or rolling pin.
Cinnamon Filling
Line a large baking dish with baking paper or grease it well with butter. Set aside.
Brush the soft butter all over the rectangle scroll dough.Mix the Brown Sugar and Cinnamon Powder in a small bowl, then evenly sprinkle all over the soft butter. Roll the dough as tighlty as possible on its longer side to create a thick roll.Slice the roll in 12 even parts, then place the individual cinnamon scrolls into the baking dish - leaving some space between each scrolls for them to prove.
Leave the cinnamon scrolls to prove for about 1 hour. They should have almost doubled in size again.
Preheat your oven on 180'C / 350'F.
Whisk the Egg for the Egg Wash, then brush it all over the scrolls. Bake for 20 to 30 minutes, or until golden brown.
Yogurt Icing
Leave to cool down once out of the oven. When ready to serve, prepare the Yogurt Icing by mixing the Greek Yogurt, Icing Sugar, Cinnamon Powder (optional) and Lemon Juice (optional). Drizzle the Yogurt Icing over the Cinnamon Scrolls.Note that it is better to drizzle the icing on the scrolls you will eat straight away - otherwise, leave the scrolls un-iced until ready to be eaten.
Notes
If no bubbles or foam appear after 10 to 15 minutes, it may mean that your Yeast is dead and will not activate in the milk, or that the Milk is not warm enough. The Milk should be lukewarm (20-25'C - 66-77'F) or it won't activate the Yeast.
You might need a little bit flour, depending on the type/brand of flour you use. If after kneading the dough for the instructed time, the dough is still very sticky and does not come off the edges of the bowl, add a little bit more flour, about 1 to 2 tablespoons at the time until the dough is soft but does not stick to the bowl.