Cinnamon Scrolls (Fahelyas Csiga)

Buttery and soft with a lovely cinnamon taste and smell inside and a slight crunch on the top as you bite into it. I think this turned out to be one of my best.

Lets put this together.

500g (3 cups) Plain Flour

2 Tablespoon of Sugar

15g Instant Dry Yeast

30g Butter

1 Whole Egg

1 Egg Yolk

1 Teaspoon of Vanilla extract

Pinch of Nutmeg

250ml Warm Milk

Combine the above ingredients in a bowl, and knead it till smooth. Use a bit of flour for dusting surface if need to. Let it sit for about 2 hours till doubles in size.

Meanwhile make the filling:

170g Butter

100g Brown Sugar

1/4 cup of Almond Meal

1 Tablespoon of Cinnamon

Melt the butter, and mix all ingredients.

Roll out the dough to a 50mm square, fold in sides and let it rest for 10minutes.

Roll it out again, and then spread the filling on the dough. Roll up dough to a roll, then cut 2cm slices with a sharp knife. Place cut pieces on a silicon mat covered baking tray, and let it rest for 10-15minutes. Brush top of scrolls with egg yolk.

Bake in a 180-200c oven for 20minutes.

When done, let it rest for 10 minutes before serving. Dusting with icing sugar is optional, I have left it out.

Cinnamon Scrolls before baking..

Cinnamon Scrolls just out of the oven...