Cinnamon and Cherry Scroll

This is a new design of my cinnamon scroll. The cherries give a slight tang taste to it.

The dough recipe is the same as the “Bukta” - please check the earlier post.

Roll out the dough to 5mm thickness.

Brush the top with melted butter.

Sprinkle with icing sugar and cinnamon mixture.

Add the cherries - I used Morello cherry compote.

Roll up the dough.

Slice 2cm thick slices and place them on a high side baking tray.

Brush the top with melted butter and 1 egg yolk.

Sprinkle each with brown sugar.

Bake on 200c for 20minutes.

Let it cool down.

Enjoy.