Cinnamon Scrolls

ScrollsAdapted the Hot Cross Bun Recipe to make Cinnamon Scrolls. Most had disappeared before I could arrange a photo of the finished product.

Day 1
About 40g sourdough leaven
250g spring water
400g bread flour
100g rolled oats
50g sugar
Pour water into leftover starter’s container. Stir to dissolve starter and any smears or scrapes sticking to the sides of the container. Combine flour, oats, and sugar in a large bowl. Make a well then stir dissolved starter into flour and oats to make a soft dough. Cover and leave to stand for an hour, then turn onto a lightly floured bench and knead briefly. Drizzle a little oil into the bowl, return dough, and turn to cover surface with a slick of oil. Cover and refrigerate overnight or until you are ready to shape the dough into scrolls.
Day 2
2 tablespoons dark muscovado sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Line a 24cm (9 inch) round cake tin with baking paper and dribble a little oil in the base. On a lightly floured surface, stretch dough into a rectangular shape with a 42cm edge, sprinkle with combined sugar and spice. Roll dough into a log, dusting off as much flour as possible. Slice log into 3cm disks, and each slice arrange in the prepared tin. As each scroll goes into the cake tin, flip it in the oil in the base of the pan so that the top of each scroll is covered with a thin film of oil. Cover cake tin and leave scrolls to raise at room temperature overnight. Buns Set to Raise
Day 3
1 egg whisked with a little water Preheat oven to 220°C. Brush scrolls with egg wash. Bake for 10 minutes, then reduce heat to 200°C and bake scrolls for a further 20 minutes until well browned. Buns Risen Overnight
2 tablespoons golden caster sugar
2 tablespoons maple syrup
Dissolve caster sugar and syrup in 1 tablespoon of hot water from a recently boiled kettle in a small bowl. Blast in a microwave for 60 second bursts to make a syrupy glaze. Brush glaze over scrolls after removing them from the oven and while still very hot. Remove from tin and cool on a rack. Enjoy warm. Cinnamon Buns
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