Soft sourdough swirled with brown butter, cinnamon sugar and a tangy cream cheese glaze.
Method
Step by step
- 01
On a floured surface, roll thawed dough into a 30 × 40 cm rectangle.
- 02
Spread evenly with softened butter. Mix brown sugar, cinnamon and salt; sprinkle over.
- 03
Roll up tightly from the long edge into a log. Slice into 9 even rounds.
- 04
Place cut-side up in a greased 23 cm square dish, leaving a little space between.
- 05
Cover and prove 30 minutes until puffy. Preheat oven to 180 °C.
- 06
Bake 22–25 minutes until golden and the centres are just set.
- 07
Whisk glaze ingredients smooth and drizzle over warm scrolls.
Baker's tip: For overnight scrolls, prove in the fridge after slicing and bake straight from cold in the morning — add 5 minutes.
Keep baking
