Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 3 1/4 cups plain flour
- 7grams dry yeast
- 1/4 cup caster sugar
- 2/3 cup Woolworths milk, warmed
- 75grams unsalted butter, melted
- 50grams unsalted butter, softened
- 1/2 cup strawberry jam
- 125grams Woolworths cream cheese, softened
- 1 cup icing sugar mixture
- 2 drops pink food colouring
- 2tablespoons shredded coconut
Description
A delightful twist on the classic cinnamon bun, these easy-to-make finger bun scrolls make a perfect treat for any occasion.
Instruction tip
Cooking tip:Bake cupcakes up to a day ahead. Store in an airtight container in a cool, dry place. Continue from step 3 just before serving.
Method
Step 1 of 3
Combine flour, yeast, sugar, milk and melted butter in a large bowl until a dough is formed. Turn out onto a lightly floured surface and knead for 5 minutes. Place in a clean bowl. Cover and set aside in a warm area for 45 minutes or until doubled in size.
Step 2 of 3
Preheat oven to 180°C/160°C fan-forced. Line a large oven tray with baking paper. Punch down dough and on a clean work surface roll out dough to a 30x40cm rectangle. Spread jam over dough, leaving a 1cm border. Roll the dough up from the long side. Cut into 12 equal pieces and place on prepared tray. Cover and set aside in a warm area for 25-30 minutes until risen. Bake scrolls for 25 minutes or until golden. Cool.
Step 3 of 3
Combine softened butter, cream cheese and icing sugar in a large bowl. Tint with pink food colouring. Spread scrolls with glaze. Serve sprinkled with coconut.
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