A simpler way to make delicious cinnamon scrolls. I hope you enjoy them!
- Carbohydrate 45.8695013333333 g
- Cholesterol 21.15 mg
- Fat 0.859048 g
- Fiber 0.29011999206543 g
- Protein 0.717881333333333 g
- Saturated Fat 0.246745333333333 g
- Serving Size 1 1 Serving (75g)
- Sodium 9.376 mg
- Sugar 45.5793813412679 g
- Trans Fat 0.104720533333333 g
- Calories 188 calories
Step-by-step
- pre-heat oven to 180*C
- combined sugar and cinnamon in a small bowl.
- lay out the puff pastry sheets on a flat surface, then brush with egg.
- next, sprinkle the sugar mix evenly over the pastry.
- place one of the sheets ontop of the other and roll it up.
- slice the roll and place the scrolls on a baking tray.
- brush the tops with any leftover egg then dust with remaining sugar mixture.
- Bake in the oven for 20-25mins or untill golden brown (puff pastry should be puffed)
Puff pastry relies on the rapid evaporation of water trapped between hundreds of laminated butter layers to achieve its characteristic rise. When the oven is set to 180°C, that moisture converts to steam, forcing the dough sheets apart. Understanding the physical transformations of the dough prevents common baking failures.
Reading the Visual Cues
Visual indicators replace internal thermometers for baked pastries. The outer layers must turn a deep golden brown while the central spirals hold their structure without collapsing. Watch the pastry volume closely. Once the height peaks and the raw appearance of the dough vanishes, the internal structure is set. Pull the tray before the exposed sugar turns bitter from prolonged heat.
Managing Timing and Heat
Preparation requires keeping puff pastry cold until it enters the oven. Thaw the sheets gently so the fat does not melt prematurely on the counter. Brushing the beaten egg creates a thermal seal and promotes browning via the Maillard reaction. Bake the slices for twenty to twenty-five minutes on a lined baking tray to prevent sticking.
