Day 39 - Cinnamon Scrolls

These are a Kim signature dish. Originally a Donna Hay recipe, I have modified it slightly by adding sultanas and nuts to the filling. I always roll it so I get more than 8 too as really, they are sooooo filling, particularly as part of a brunch spread. I made these a few weeks back and got 24 mini ones out of this batch.

The scrolls
3 cups plain flour
1/4 cup sugar
3/4 tsp salt
1 1/2 tsp dry yeast
1/3 cup lukewarm milk
2 tblsp lukewarm water
2 eggs
120g butter, softened

Filling
100g butter, softened
1/2 cup brown sugar
3 tsp ground cinnamon
3/4 cup ground hazelnuts
generous handful each of sultanas and walnuts or chopped almonds

Preheat oven to 170C

For the scrolls
Place flour, sugar, salt, yeast, milk, water and eggs in either a food processor or with the dough hook on your KitchenAid. Process until it comes together
With motor running, add pieces of the butter one at a time until it's all incorporated. Beat for approx 7 minutes.
Place in a well oiled bowl and proof for 1 1/2 hours.

For the filling
Mix everything together.

To make
Roll dough out on a floured surface to 45cm x 25cm.
With long side facing you, cover with the filling
Roll up
Cut into 8 pieces, or alternatively, make two smaller rectangles, and make mini ones
Bake for 25 minutes or until golden.

If for a fancy brekkie, you can glaze them as well:
2 tblsp sugar
1tsp gelatine
2 tblsp water
Combine over heat and cook until the gelatine dissolves.