Mini Cinnamon Scolls

One of my oldest friends is having a baby shower next week.. So this week I had to test drive a recipe for the mini cinnamon scrolls I have said I will bring!! It was the perfect activity for a rainy long weekend.

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I had a look on Pinterest for the perfect recipe, but wasn’t won over. Too much premade pasty, too sugary, too sticky, too involved.. And then when I wasn’t even looking, I stumbled across the perfect article on the Guardian website – Ruby Tandoh’s best bakes from the past year, all gathered together. Ruby, I hadn’t heard of you earlier, but you are a genius!!

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I really liked how Ruby used olive oil instead of butter, and I found the whole process very enjoyable. My main alterations were making them mini, not using a spring pan, leaving them to rise extra long (because the oven had a yummy baked dinner in it!), and leaving off the sugar syrup for a lighter sweet.

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Stage One
300g strong white flour
1½ tsp instant dried yeast
½ tsp salt
1 tbsp brown sugar
140ml water, lukewarm
60ml olive oil

Mix dry ingredients, then add the water and olive oil and mix. Knead the dough on the bench for 5 minutes or more – you don’t even need to put flour down, because of that lovely olive oil. Put the dough back in the bowl for at least one hour – it should really rise a lot!!

Stage Two
4 tbsp olive oil
75g brown sugar
1 tsp vanilla
2 tsp cinnamon
A pinch of salt

Mix up the ingredient for the filling, dust a surface lightly with flour and divide the dough in two (just to make the rolling more manageable!). Roll the dough into a long thin piece, spread the sugar mix on top with a brush, and roll up the dough from the long edge. Use a knife to cut little wheels, and arrange them in a lined greased cake tin. Let it rise again, and bake at 180C for about 20 minutes.

Stage Three
Devour.

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These taste lighter than your regular cinnamon scroll, but are very yummy in my opinion! Just what I was after!

Also, I made this dress! I must take proper photos and give it it’s own post!