Salted Maple Cinnamon Scrolls

This recipe was brought to you by Lake Deborah Salt

Makes 6

Dough

180ml milk 

7g dry yeast

40g caster sugar 

1 egg + 1 egg yolk 

60g unsalted butter, melted 

370g plain flour, plus extra as needed

½ tsp Lake Deborah Salt

Filling

100g brown sugar 

1 tbsp maple syrup 

1.5 tbsp ground cinnamon 

60g unsalted butter, softened 

¼ tsp Lake Deborah Salt

To Bake

65ml thickened cream 

Frosting

115g cream cheese, softened

50g unsalted butter, softened 

100g icing sugar

¼ tsp Lake Deborah Salt 

1 tsp vanilla extract

Method

Making the dough: 

1. Gently heat the milk in the microwave for about 30 seconds, or until lukewarm. Pour the warm milk into the bowl of a stand mixer, then sprinkle the yeast on top. Stir to dissolve. 

2. Add the sugar, melted butter, egg, egg yolk, flour and Lake Deborah Salt to the bowl. Using the stand mixer with a dough hook attachment, mix on medium speed for 5-6 minutes, until the dough becomes smooth, elastic and slightly tacky. If the dough sticks to the bottom of the bowl, add another 1-2 tablespoons of flour. Alternatively, if you’re mixing by hand, use a wooden spoon to combine the ingredients, then turn the dough out onto a floured surface and knead by hand for about 10 minutes.

3. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp tea towel and set aside in a warm spot to rise for about 1 hour, or until the dough has doubled in size. If your oven has a "proof" function, make use of it here. 

Rolling the Dough:

1. Once the dough has risen, transfer it to a lightly floured surface. Roll into a rectangle, roughly 35x20cm. Spread the softened butter over the dough, leaving a 5mm border on the far long side. 

2. Combine the brown sugar, Lake Deborah Salt and cinnamon in a small bowl, then use your hands to scatter it over the butter. Carefully roll the dough up from the longer side, forming a tight log. Using a serrated knife, slice into 6 even portions.

3. Line a large baking dish with parchment paper and place the scrolls inside. Cover the dish with plastic wrap or a clean towel and let the scrolls rest in a warm place for 45 minutes.

4. Preheat the oven to 175°C. Warm the thickened cream in the microwave for 15-30 seconds, or until lukewarm. Pour the cream evenly over the scrolls, then bake for 20-25 minutes, or until the scrolls are just slightly golden.

Making the Frosting:

1. Beat together the softened cream cheese, butter, icing sugar, maple syrup, Lake Deborah Salt and vanilla extract until smooth. Once the scrolls have cooled for 5-10 minutes, spread the frosting generously over the warm scrolls and serve.