Boysenberry Jam & Cinnamon Scrolls

Serves 12 people

30 min prep

30 min cook

Soft, fluffy cinnamon scrolls swirled with Anathoth Farm Boysenberry Jam and finished with a creamy vanilla cream cheese icing. These homemade scrolls are perfect for brunch, afternoon tea or a sweet weekend bake.

By Kirsten Bridge

Baking,

Spreads Recipes

Ingredients

Dough

610 g High grade flour
65 g Sugar
2&1/2 tsp Instant dry yeast
1/4 tsp Salt
350 ml Milk
80 g Butter
1 Large eggs

Filling

50 g Butter, room temperature
1 Tbsp Ground cinnamon
1/3 cup Anathoth Farm Boysenberry Jam

Cream Cheese Icing

80 g Cream cheese, softened
40 g Butter, softened
1/2 tsp Vanilla extract
130 g Icing sugar
2 Tbsp Milk

Optional Topping

2 Tbsp Pistachios, lightly toasted and chopped

Method

In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the sugar, yeast, and salt on a low speed until just combined.
In a microwave-safe bowl, heat the milk and butter for 60-80 seconds in the microwave, until the butter is mostly melted but the milk is not steaming.
Pour the milk mixture into the flour mixture and add the egg. Beat everything together on low speed until combined. Increase the speed to high and beat for 2 minutes.
Change to the dough hook attachment. Add in an additional 1 ½ cups of the flour and knead on low speed until combined. Add the remaining cup of flour and knead on a low speed until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook.
Knead the dough for another 10 minutes on a low speed.
Transfer the dough to a large lightly-oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm place until the dough has doubled in size, about 1 hour.
In a small bowl, add the softened butter and cinnamon. Mix together until it makes a paste. Set aside.
Turn the dough onto a well floured surface. Use a rolling pin to roll it into 45x30cm rectangle, with the wider side closest to you. Spread the butter mixture all the way to the edges of the dough.
Spread the Boysenberry jam over the dough, leaving a 2cm border.
Using a pizza slice, cut 12 even strips along the shorter edge and formulate roll each strip. Line 9 x 13 inch dish and place the rolls evenly inside. Cover the dish with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 180°C. Remove the plastic wrap and bake the rolls until they are golden brown, about 30 minutes. Place the dish on a wire cooling rack to cool for about 10 minutes.
In a medium bowl, beat the cream cheese, butter, icing sugar, vanilla and milk. Beat on low speed until combined, then gradually increase the speed to medium-high and beat until light and fluffy, about 1 minute. Spread the icing evenly over the slightly warm rolls. Sprinkle with chopped pistachios for added texture (optional).