Cinnamon rolls for Christmas!

Updated: Feb 14

200g Hungry Scarecrow Rustic bread mix with quinoa

50g sugar

7g yeast

50g butter

1 egg

1 tsp cinnamon

1 tsp mix spice

¼ tsp salt

100g milk

For the cinnamon filling

100g soft light brown sugar

75g soft unsalted butter

1 tsp cinnamon

1tsp plain flour

Put the bread mix, sugar, salt and yeast in a bowl and stir. Add milk and egg and mix gently and thoroughly. Add the butter in small quantities one lump at a time, you can use a mixer or mix by hand. Form into a ball and cover the bowl, leave in a warm place for an hour or till risen.

Turn out onto a lightly oiled greased proof paper, press and lightly roll into a square

Make the filling by mixing the ingredients together and spread evenly over the dough. Roll up the dough into a tight sausage and cut into 8 pieces.

Cover with a damp tea towel and leave for an hour to rise.

Pre-heat oven to 180C/170C Fan/Gas 5. Bake the buns for 18-25 mins 'til golden brown. Place on a wire rack to cool.


88 views0 comments

Recent Posts

See All

Amazon Prime

It's just a thought, but - ironically - it may be cheaper for Prime subscribers to source your Hungry Scarecrow products directly from Amazon. Amazon customers who pay £7.99 a month gain access to a n

New baking tutorial videos

We've uploaded to our embryonic YouTube channel three videos to show how you can easily use our products to make satisfying, tasty and healthy gluten and additive free breads. Check them out here.....