Ingredients

Amount	Measure	Name
250	g	Flour (Dough)
15	g	Caster Sugar (Dough)
2.5	g	Salt (Dough)
60	mL	Water (Dough)
60	mL	Milk (Dough)
1	each	Egg (Dough)
5	g	Yeast, instant (Dough)
75	g	Butter (Dough)
80	g	Brown Sugar (Cinnamon Butter)
50	g	Butter (Cinnamon Butter)
7	g	Cinnamon (Cinnamon Butter)
200	g	Cream Cheese (Cream Cheese Icing)
200	g	Caster Sugar (Cream Cheese Icing)
100	g	Butter (Cream Cheese Icing)

Method

TO MAKE THE SCROLL

STEP 1 – Mix all ingredients except butter into a mixing bowl with a dough hook

STEP 2 – Mix for 10-15 minutes until not so sticky.

STEP 3 – Add butter in 2 lots.

STEP 4 – Pack into a large bowl and allow to double in size.

STEP 5 – Refrigerate for 6 hours or overnight.

STEP 6 – Allow 60-80g per portion. Bake at 180°C until golden. Approximately 10-15 minutes.

TO MAKE THE CREAM CHEESE ICING

Cream with mixer until smooth and light.

These scrolls are super soft, just about melting in your mouth, and the sweet cream cheese icing covering the surface is the perfect amount: just enough to feel like a treat without being sickly.