Chocolate cinnamon scroll

1 Item


Caramel icing


1.Lightly grease a 21cm baba pan. Combine yeast, sugar and milk in bowl. Cover and stand in a warm place for about 10 minutes or until mixture is frothy.
2.Sift dry ingredients into large bowl. Stir in yeast mixture and butter; mix to a soft dough. Turn dough onto floured surface. Knead for about 5 minutes or until smooth and elastic. Place dough in an oiled bowl. Cover and stand in a warm place for about 40 minutes or until doubled in size.
3.Turn dough onto a lightly floured surface. Knead until smooth. Roll dough into a 15cm x 50cm rectangle; spread with chocolate hazelnut spread leaving a 2cm border; lightly brush border with water. Roll up from long side like a swiss roll to enclose spread. Place roll, seam side towards centre, in base of prepared pan; pinch ends together to form a circle. Stand, covered, in a warm place for about 15 minutes or until well risen.
4.Preheat oven to 220°C for 15 minutes. Reduce heat to 180°C and bake about further 20 minutes. Stand in pan for 5 minutes before turning onto wire rack to cool. Drizzle with warm caramel icing; sprinkle with nuts.
5.CARAMEL ICING: Combine brown sugar and butter in pan; stir over heat until sugar is dissolved. Remove from heat and stir in sifted icing sugar and milk.

Recipe best made on day of serving.


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