Allow to automatically continue onto prove function
Speed 2 / 1 min / stopper maxi
Remove CC lid and turn bowl upside down onto a floured or oiled silicone mat
Remove locking nut and lift bowl off dough
Scrape dough off the blade, being careful not to stretch dough
Roll the dough into a rectangle 35cm by 40cm
Light spread butter on dough, leaving 2 cm along one long side bare
Sprinkle sugar and cinnamon evenly over butter
Starting at the long side that has the topping, roll dough to create a long scroll
Using dental floss(!), straighten the ends and carefully slice the log into 12 scrolls
Place into a lightly oiled 20*30cm slice tin, leaving room around the edges
Prove the dough in a warm humid environment, until they have doubled in size (40-55mins)
Steam bake 180C 20-25 minutes
Allow to cool on a wire rack
Place icing sugar in a small mixing bowl and gradually add the milk, until a thick but drizzly consistency is reached
Drizzle icing over the scrolls
Eat within 24 hours or freeze immediately
You can bake the scrolls on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to pull apart and of course, they look nicer too!
Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
I find these sweet enough without icing and prefer not to ice them so I can store them in the freezer
Freezing immediately, once cooled is important as there are no preservatives used. The rolls defrost perfectly, especially in a packed lunch box in the Australian summer!