Cinnamon scrolls are variable in taste and recipes.

It has been my holy grail to find the best recipe for the best cinnamon scroll. I realise that it is all subjective and a matter of taste. But this recipe wins for me.

I use my bread machine to mix the dough.

Scroll

Dried Yeas		1 tsp heaped
Milk		1/2 cup
Caster Sugar		1/4 cup
Butter		60g melted
Salt		1 tsp
Eggs		2 beaten
Bread Flour		4 cups

Filling/Topping

Butter		180g melted
Brown Sugar		3/4 Brown Sugar
Cinnamon		1 tbsp heaped
Walnuts		1 cup chopped

Method:

Place Scroll ingredients in your bread machine
Set to Brioche dough program or dough program of about 70 minutes
Meanwhile mix the brown sugar and cinnamon
When complete removed from machine and roll out into a large rectangle about 3mm thick
Melt butter
Sprinkle 3/4 of the brown sugar/cinnamon mix over the dough rectangle ensuring you don’t go right to the edges
Pour 3/4 of the melted butter over the dough rectangle
Mix remaining butter and brown sugar/cinnamon mix together
Gently roll the rectangle starting from the long side
Cut the roll into 15cm scrolls
Gently place in a large slab tin
Pour remaining butter and brown sugar/cinnamon mix over the top
Sprinkle with walnuts
Leave for up to 60 minutes in a warm place until doubled in size
Bake for 40 minutes at 180 °C
Leave to call in tin