If you’re a home baker, being able to bake a wide variety of baked treats is a great skill to have. From freshly baked breads to muffins, cakes to focaccia – you should be able to do it all.
What about delightful mini scrolls? They are bite-sized treats that you’ll want to eat all day long. They are great for breakfast, as a snack, or for a cheeky afternoon tea. Next time you entertain, serve these mini scrolls and your guests will go crazy. You can also top them with any number of sweet of savoury toppings.
Here’s a simple recipe (and some tips at the end of the article) to help you bake mini scrolls at home with ease.
Mini scroll dough ingredients
For this dough recipe, you’ll need the same ingredients as most other basic sweet bread doughs.
Let’s get these ingredients together:
- 2 cups of plain flour
- 1/4 cup of sugar
- 1 packet of instant yeast (about 7g)
- 1/2 teaspoon of salt
- 3/4 cup of warm milk
- 1/4 cup of melted butter
- 1 egg
For the mini scroll filling:
- 1/2 cup of brown sugar
- 2 tablespoons of ground cinnamon
- 1/4 cup of melted butter
For the glaze:
- 1 cup of icing sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon of vanilla extract
Here’s how you prepare the dough.
Combine the flour, sugar, yeast, and salt and a large mixing bowl.
Separately, mix the warm milk, melted butter, and egg.
Slowly mix in the wet ingredients with the dry ingredients. Stir them together until a soft dough forms.
Now you knead the dough -this is the muscle building work! On a floured surface, roll out the dough and knead for 5-7 minutes, until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.
Now for the filling.
In a small bowl, combine the brown sugar and cinnamon.
Roll out the dough on a floured surface into a rectangle (about 12×8 inches).
Brush the dough with melted butter and evenly sprinkle the cinnamon sugar mixture over it.
Let’s shape the dough into gorgous little scrolls.
Starting from the longer side, tightly roll up the dough into a log.
Cut the log into 12-16 even pieces using a sharp knife or dental floss.
Place the mini scrolls on a greased or parchment-lined baking tray, spacing them slightly apart.
Cover the scrolls with a cloth and let them rise for another 30 minutes.
Now to bake the scrolls.
Preheat your oven to 180°C (350°F).
Bake the mini scrolls for 15-20 minutes or until they are golden brown.
How to prepare the glaze.
In a small bowl, mix the icing sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm mini scrolls.
Tips for perfect mini scrolls
Check the yeast. This is key. Old or expired yeast can result in dough that doesn’t rise properly. You don’t want this.
Knead the dough. Knead until it’s smooth and elastic. This ensures a light and fluffy texture.
Even filling distribution. Spread the filling evenly to ensure every bite is packed with flavour.
Here are some creative variations to ensure you can make fantastic and varied mini scrolls every time.
- Chocolate mini scrolls. Add chocolate chips to the filling for a sweet twist.
- Nutty mini scrolls. Sprinkle chopped nuts like pecans or walnuts in the filling for added crunch.
- Fruit-filled mini scrolls. Add dried fruits such as raisins or cranberries to the filling.
Pro tip. To save yourself time and money, why not think about buying premade mini scroll dough? The dough comes premade and all you have to do is bake it fresh.
FAQs about mini scrolls
Can I use whole wheat flour instead of plain flour?
Yes, whole wheat flour also works great in this recipe. Just be mindful that whole wheat flour can make the dough denser. As such, try a 50:50 mix of both flour types to ensure a light texture.
How do I know if my yeast is still good to use?
Having out of date yeast can ruin your baking efforts. The simplest way to check if your yeast is still good to use is to dissolve it in warm water. Add 1 teaspoon sugar. Wait for 5-10 minutes.
If the mixture becomes frothy, the yeast is active and ready to use.
Can I make the dough ahead of time?
Yes, this mini scroll dough is perfect to make ahead of time. What you can do is after kneading, wrap the dough in plastic wrap and keep in the fridge for up to one day. When you are ready to use it, let it come to room temperature.
My dough didn’t rise properly – why?
One of the most disappointing things about baking is baking that doesn’t rise.
Several things can stop your dough from rising. Use fresh yeast that hasn’t passed it’s expiry date. Make sure your wet ingredients are at room temperature and not too hot or cold. When proofing the dough, make sure it is placed in a warm spot and left for a few hours to double in size.
How to stop my mini scrolls from spreading apart too much during baking?
If you’re scroll dough expands or loose their scroll shape during baking, make sure the dough is rolled tightly and placed close together on the baking tray. Also, chill the scroll for about 10-15 minutes before baking can help to maintain their scroll shape.
What can I use instead of the glaze?
If you don’t want to use a glaze, there are many different ways you can top your scrolls instead.
You can use cream cheese frosting, a simple powdered sugar dusting, or a drizzle of melted chocolate.
My dough is too sticky – what can I do?
Sticky dough is a common problem that most home bakers run into at some point.
If your dough is too wet or sticky, try adding small amounts of flour while kneading. This helps to balance out the excess moisture, and your dough should knead into a smooth, elastic consistency. A word of caution: don’t add too much flour, as it can make the dough tough.
Can I use a different filling?
Yes, try whatever filling combinations you like! From classic sugar and cinnamon scrolls, to indulgent double chocolate scrolls, fruit jams, or a mixture of nuts and honey, it’s only limited by your imagination. The only point here is to make sure the filling isn’t too watery to prevent the dough from becoming soggy.
Best of luck in baking these delicious mini scrolls. Do let us know what flavour combinations you love to bake.
