Mixed Berry Cinnamon Scrolls | Date-Sweetened
Mixed Berry Cinnamon Scrolls by Grace Martin (@glowbygrace__)
✨ Dough:
½ cup milk, warmed
1⅛ tsp active dry yeast
Pinch of @spotty.baking sugar
1 large egg, room temperature
2¼ cups self raising flour
½ tsp salt
5 tbsp unsalted butter, softened
✨ Mixed Berry Chia Jam
½ cup mixed berries
½ cup hot water
1 tbsp @spotty.baking date sugar
1½ tbsp chia seeds
✨ Cream Cheese Icing
3 tbsp cream cheese, softened
1½ tbsp honey
½ tsp vanilla extract
Directions:
✨ Warm the milk until just warm (not hot). Stir in the yeast and a pinch of sugar. Leave for 10 minutes until foamy.
✨ In a large bowl, combine the flour, sugar and salt. Add the egg, butter and yeast mixture.
✨ Mix until a dough forms, then knead for 5 minutes until smooth and elastic.
✨ Place the dough in a lightly greased bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size.
✨ Meanwhile, make the jam by adding the berries, hot water, date sugar and chia seeds to a saucepan. Cook over medium heat, stirring and mashing the berries until the mixture bubbles and thickens. Allow to cool.
✨ Mix the cream cheese, honey and vanilla together until smooth. Set aside.
✨ Roll the dough into a large rectangle about ½ cm thick.
✨ Spread the cooled berry jam evenly over the dough.
✨ Roll the dough tightly into a log, starting from the shorter side. Cut into 4 equal scrolls.
✨ Place the scrolls into a greased baking dish, cover and let them rise for another 20 minutes.
✨ Bake at 190°C for 25–30 minutes, or until lightly golden.
✨ Allow the scrolls to cool slightly, then spread over the cream cheese icing and serve.
