MINI CINNAMON BREAD SCROLLS

Ingredients

300g Water
1 sachet Tandaco dry yeast
15g Olive oil
Pinch of salt
500g Bakers flour

For Cinnamon butter
70g Butter (room temperature)
50g Brown sugar
1 heaped tbsp Cinnamon Ground

For icing
150g Icing sugar
3 tbsp Hot water

Method

To make the Bread:

1. Add to your Thermomix^TM bowl the water and yeast
2. 2mins 37° speed 1
3. Add to the bowl olive oil, salt and flour
4. 6 seconds, speed 6
5. Change to dough mode for 2mins
6. Remove dough and roll into a ball
7. Place into a lightly oiled bowl and cover with cling wrap
8. Leave to double in size (about 30mins)

To make the Cinnamon Butter:

1. Add to your Thermomix bowl butter, brown sugar and Cinnamon Ground
2. 20 seconds, speed 4
3. Scrape down the bowl
4. 20 seconds, speed 4

 
Assembly:

1. Roll dough out into a large rectangle about 1/2cm thick
2. Spread the cinnamon butter onto the dough (tip: use the back of a teaspoon so as not to break the dough while spreading)
3. Roll the dough into a long sausage so the cinnamon butter is rolled inside
4. Slice the dough into your desired thickness and place on baking sheets
5. Bake for 10-15mins at 200°
6. Allow to cool before moving to cooling rack

 
To make the Icing:

1. Combine all icing sugar and hot water (1tbsp at a time) and mix well until desired consistency
2. Spoon / drizzle over the scrolls