Recipe Cinnamon scrolls
Ingredients
- Macphie Cinnamon Fine Non-Hydrogenated Sweet Snow®
- 325g Macphie Superdough®
- 1kg strong bread flour
- 75g yeast
- 200g water
- Bake stable cinnamon filling.
Method
Add Macphie Superdough, strong bread flour, yeast and water into a mixing bowl and mix on a slow speed for 8-10 minutes until the gluten is formed.
Allow the dough to rest for 5 minutes before rolling out.
Spread on the bake stable cinnamon filling, roll and cut to desired size.
Place into a muffin tray and allow to prove at 40°C / 85% RH.
Bake on 200°C for 15-18 minutes until baked.
Once baked and cool, top with a dusting of Macphie Cinnamon Fine Non-Hydrogenated Sweet Snow®.
