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Ingredients
- 1 tsp dried yeast
- 160 ml milk warmed to around 37°C
- 30 g unsalted butter melted
- 60 g caster sugar
- 260 g plain flour plus extra
- Pinch of sea salt
Cinnamon Filling
- 50 g caster sugar
- 1 tbs ground cinnamon
- 50 g unsalted butter softened
Butter Glaze
- 50 g unsalted butter softened
- 120 g icing sugar sifted
- 1 tbs milk
Instructions
- Place the milk and yeast in a small bowl and stir well until combined. Set aside for 5 minutes.
- In a large bowl, combine the flour, sugar, salt. Add the milk mixture and melted butter, stir until a soft, sticky dough forms. Bring together with your hands then tip out onto a lightly floured surface and knead for 1-2 minutes. Shape into a ball and place into a clean bowl and cover with a tea towel. Set aside to rest in a warm place for 1 hour.
- To make the cinnamon filling, place the sugar, cinnamon and butter in small bowl and stir together until a smooth paste forms.
- Turn the dough out onto a lightly floured surface and roll out the dough to a 30 x 30cm square. Spread the cinnamon filling evenly over the dough, leaving a 3cm border at one end. Starting at the opposite end, roll up the dough to enclose the filling. Place seam side down making sure to seal the edges of the dough as best you can. Cut the log into 6 even pieces.
- Place a piece of baking paper in the inner pan. Arrange the scrolls in the pan and close the lid.
- Select the 'Soup/Slow Cook' setting and dial in 1 hour. Press start.
- Whilst the scrolls are cooking, make the butter glaze. Place the butter, icing sugar and milk into a small bowl and stir until a smooth glaze forms.
- When ready, remove the scrolls from the rice cooker and place on a serving platter. Spread with buttercream and enjoy warm.
