Christmas Breakfast Scrolls
Soft, fluffy and full of holiday flavour, these amazing Christmas Breakfast Scrolls are quite possibly the best scrolls you'll ever taste! Big call, I know, but these are next level deliciousness. Topped with a vanilla cream cheese glaze and served all warm and gooey, they're perfect for your Christmas breakfast!
Servings: 12
Ingredients
Dough
- 180 ml Full fat milk
- 1 tablespoon Instant yeast
- 50 g Caster sugar
- 1 Whole egg room temperature
- 1 Egg yolk room temperature
- 60 g Unsalted butter melted and cooled
- ¾ teaspoon Salt
- 400 g Bread flour (baker's flour)
Filling
- 150 g Unsalted butter very soft, room temperature
- 150 g Brown sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Mixed spices
- ½ teaspoon Nutmeg
- 100 g Pecans toasted and chopped
Game Changer Ingredient
- ½ cup Cream warmed to lukewarm
Vanilla Bean Glaze
- 185 g Pure icing sugar
- 60 g Cream cheese either spreadable cream cheese, or room temp block cream cheese works.
- 30 g Butter room temp
- ½ teaspoon Vanilla bean paste
- 2 tablespoon Milk
Instructions
Dough
- Warm milk over low heat until it reaches 40°C (this takes about 45 seconds). Pour into the bowl of a stand mixer and attach a dough hook
- Sprinkle the yeast over the milk, then add the sugar, egg and yolk, as well as the cooled melted butter. Stir to combine.
- Add the flour and salt, then mix until combined.
- Continue to knead the dough with the mixer on medium speed, for another 8 minutes. The dough will now be a smooth, slightly sticky ball.
- Place the dough into a very lightly greased bowl (I spray a glass bowl with canola oil). Cover with plastic wrap and a tea towel, then place in the oven (set on defrost) for 30 minutes. If you don't have a defrost setting, place the dough in a warm spot until it doubles in size (it may take up to an hour this way).
- Once risen, roll out the dough. Do this by lightly dusting your work area and rolling the dough into a large rectangle, 500mm x 400mm. Now make your filling.
Filling and Rolling
- Mix the butter, sugar and spices in a bowl
- Using an offset spatula, spread the mixture evenly over the dough, leaving a 15mm strip bare along one long edge.
- Scatter the chopped pecans over the filling
- Tightly roll the dough, starting from the long end. Once rolled into a neat sausage, trim the edges.
- Using a sharp serrated knife, gently saw the sausage in half. Cut each half into half again, leaving you with 4 pieces. Now cut each piece into thirds, giving you 12 scrolls. (You can also measure the sausage into 12 pieces, but I find this easier).
- Line a large baking dish (approx 32 x 22cm) with baking paper and arrange the cut scrolls.
- Cover with plastic wrap and a tea towel, then pop into the oven on defrost for 30 minutesOVERNIGHT OPTION:After covering with plastic wrap, place in the refrigerator overnight. In the morning, remove them from the fridge and bring back to room temperature. Cover the wrapped scrolls with a tea towel, then place in the oven on defrost for 30 minutes for their second rise (or in a warm place for about an hour).
- After the second rise, heat the oven to 170°C fan-forced
- Pour the lukewarm cream over the scrolls, then bake for 20 minutes, until lightly golden
Vanilla Bean Glaze
- Place the icing sugar, cream cheese, butter and vanilla bean paste in a small mixing bowl
- Using a hand held mixer, beat the ingredients until well combined.
- Add half of the milk and continue to beat, adding the rest of the milk until you reach your desired consistency.
- Once scrolls have baked and cooled slightly, pour or spread on the glaze and serve.
- These scrolls will last a few days, sealed in a container. Simply reheat in the microwave for 20-30 seconds.However, nothing beats eating them when they're fresh out of the oven!