- 3 hours
- 15 minutes
- 9 Scrolls
|1 cup Liddells lactose free milk|
|2 ½ tsp active dry yeast|
|¼ cup sugar|
|1 egg plus 1 yolk|
|¼ cup Liddells lactose free butter blend melted|
|3 ¼ cups strong bread flour|
|¾ tsp salt|
|1/3 cup brown sugar|
|1 Tbsp cinnamon|
|250g Liddells lactose free cream cheese|
|150g pkt vegan chocolate chips|
|2 Tbsp Liddells lactose free milk|
|1 Tbsp glucose|
|2 cups icing sugar|
|1 tsp vanilla|
Warm milk in microwave 30 seconds high.
Transfer milk to the bowl of an electric stand mixer and sprinkle yeast on top.
Add sugar, egg, yolk and melted butter. Mix until combined.
Stir in flour and salt.
Place dough hook on stand mixer and knead on medium speed for 10-15 minutes. The dough should form a nice ball.
Transfer to a well oiled bowl, cover with clingfilm and allow to rise for 1 ½ hours until doubled in size.
Place on a well floured surface and roll into a 40cm x 22cm rectangle.
Mix softened cream cheese with sugar and cinnamon. Spread over the dough, sprinkle with chocolate chips.
Tightly roll up and place seam side down. Cut into 9 pieces.
Place rolls on a baking tray lined with baking paper. Cover with clean tea towel and allow to rise for 30-45 minutes.
Preheat oven to 175C fan forced. Remove tea towel and bake cinnamon scrolls for 15 minutes until lightly browned.
Cool for 10 minutes before frosting.
To make the frosting, combine icing sugar, milk, glucose and vanilla and drizzle over scrolls.