Name: The secret ingredient that makes these cinnamon scrolls next level
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 12
Ingredients: 200ml lukewarm milk; 7g sachet instant dried yeast; 1 Tbsp caster sugar, plus 2 tsp extra; 2 3/4 cups bakers flour; 1 1/2 tsp fine sea salt; 1 egg; 50g unsalted butter, cubed, at room temperature; 1/2 cup thickened cream, plus extra whipped cream, to serve; 2 Tbsp maple syrup, to glaze (optional); FILLING; 1 1/2 cups pitted dried dates; 50g butter, softened; 1/4 cup brown sugar; 1 Tbsp ground cinnamon

If you thought a classic cinnamon scroll couldn’t get any better, wait until you try this sticky date twist. Soft, fluffy dough swirled with cinnamon sugar and filled with gooey caramelised dates takes this bakery favourite to a whole new level. Each scroll bakes into a golden masterpiece, dripping with sticky sweetness and warming spice. It’s the ultimate comfort treat for sharing (or not!). Perfect for weekend baking, a cosy afternoon tea, or impressing friends with something a little unexpected, these scrolls are guaranteed to disappear fast.

Ingredients

200ml lukewarm milk

7g sachet instant dried yeast

1 Tbsp caster sugar, plus 2 tsp extra

2 3/4 cups bakers flour

1 1/2 tsp fine sea salt

1 egg

50g unsalted butter, cubed, at room temperature

1/2 cup thickened cream, plus extra whipped cream, to serve

2 Tbsp maple syrup, to glaze (optional)

FILLING

1 1/2 cups pitted dried dates

50g butter, softened

1/4 cup brown sugar

1 Tbsp ground cinnamon

Method

Step 1

Combine milk, yeast and sugar in a jug. Set aside in a warm place for 5–10 minutes or until frothy. Meanwhile, add flour, salt and remaining sugar to the bowl of an electric mixer fitted with a dough hook. On a low speed, slowly add milk mixture and egg. Increase to medium speed until a rough dough forms, about 2–3 minutes.

Step 2

Add butter, a few cubes at a time, mixing to incorporate before adding the next cubes. Increase speed to medium-high and knead dough for 4–5 minutes, until smooth. Transfer to a large oiled bowl, cover with a damp tea towel, then leave in a warm place for about 1 hour, until dough doubles.

Step 3

Meanwhile, make filling. Place dates in a heatproof bowl and cover with boiling water. Set aside for 10 minutes, then drain. Add the dates, remaining filling ingredients and a pinch of salt to a food processor and pulse to a rough paste. Transfer to a bowl. Set aside at room temperature.

Step 4

Grease and line a 20 x 30cm baking tray with baking paper. Roll out dough to a 50 x 30cm rectangle. Leaving a 1cm border, spread filling over dough. Starting with a long side, tightly roll into a sausage shape.

Step 5

Using a knife or unflavoured dental floss (see Cook’s Tips), cut into 12 even scrolls (about 4cm wide) and arrange in a 3 x 4 pattern in pan. Cover with a damp tea towel and set aside to prove for 45 minutes or until nearly doubled in size. Meanwhile, preheat oven to 200°C/180°C fan-forced.

Step 6

Pour cream over rolls (see Cook’s Tips). Bake scrolls for 25 minutes or until puffed and golden brown. Brush with maple syrup (if you like). Leave to cool in pan for 10 minutes before transferring to a cooling rack. Serve warm with whipped cream.

Cook’s tip

Using unflavoured dental floss to cut the scrolls lets you make a clean, even cut without squishing the dough.
Pouring cream over the rolls makes them moist and rich, as the cream is absorbed into the dough during baking.