Makes: 12 scrolls
Prep Time: 20 mins + 2 hours resting
Cook Time: 35 min

Ingredients 

Dough

4 ¼ cups (530g) bread flour or plain flour, plus more if needed

1 ¼ cups (315g) milk, warm

½ cup (115g) butter

3 tablespoons (40g) sugar

2 ½ teaspoons instant dry yeast

1 ½ teaspoons ground cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

¾ cup sultanas

Filling

⅔ cup (125g) packed brown sugar

⅓ cup (75g) butter, slightly melted and cooled

1 ½ tablespoons ground cinnamon

Cream cheese icing

⅔ cup (160g) cream cheese, room temperature

¼ cup (55g) butter, room temperature

1-2 cups (100g-200g) icing sugar, as needed

Method

1.  In a small bowl, cover the sultanas with boiling water. Set aside for 10 minutes, drain and let cool.
2.  To make the dough, add all ingredients except the sultanas to a stand mixer. Knead for 5-10 minutes until you get a soft and stretchy dough. Add more flour or milk if needed. Add the sultanas and knead until combined.
3. Place the dough in a clean bowl and cover with a tea towel. Let the dough rest in a warm spot for at least 1 hour or until doubled in size.
4. To make the filling, mix all ingredients in a small bowl and set aside to thicken.
5. Line a 23x33cm baking tin with baking paper.
6. On a lightly floured surface, roll out the dough into a large rectangle and spread the cinnamon mixture on top. Starting from the long side, roll the dough into a log shape.
7. Use un-flavoured tooth floss or a sharp knife to cut the log into 12 scrolls. Place the scrolls in the baking tin. Cover with a tea towel and set aside for at least 1 hour until they’re puffy again.
8. When the scrolls are puffy, preheat your oven to 180°C (or 160°C with a fan oven).
9. Bake the scrolls for 30-35 minutes or until they’re evenly golden brown on top.
10. To make the icing, mix all the ingredients in a bowl until smooth. Remove around ½ cup of the icing and mix in extra sugar to make a thicker icing for the cross.
11. When the scrolls have cooled, spread the runnier icing on top. Pipe the thicker icing on top in a cross shape.

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and check out all of her vegan recipes at her website here!