FUNFETTI CINNAMON SCROLL CAKE
Prep time: 40 mins plus rising
Cooking time: 50 mins
300ml full cream milk
75g salted butter, softened to room temperature, plus extra to grease tin
675g strong bread flour, plus extra for dusting
11g sachet dry yeast
2 tsp ground cinnamon
110g caster sugar
2 eggs, lightly beaten
160g bag Dollar Sweets Brights
300g brown sugar
225g salted butter, softened to room temperature
3 tsp ground cinnamon
60g cream cheese, softened to room temperature
150g icing sugar
1 tsp Dollar Sweets Vanilla Bean Paste
40ml warmed milk
Grease and line the base and sides of a 20cm and 15cm round baking tins.
Combine milk and butter in a medium saucepan over low heat. Stir until the butter has just melted. Set aside to cool until the milk is just warm.
Combine flour yeast, cinnamon, sugar, and a pinch of salt in a large bowl. Then add warm butter, milk mixture and eggs and stir until the mixture comes together as a dough. Invert onto a clean, floured surface, and knead for about 10 mins until springy (You can also do this in an electric mixer fitted with dough hook, this will only take 3-4 mins). Roll the dough into a ball, grease a large bowl, and place the dough inside, cover with plastic wrap and leave somewhere warm for about an hour until doubled in size.
To make the filling, stir together all ingredients.
Once the dough has doubled, punch it down and divide into 3 equal portions. Combine 2 of the portions then roll out to a 30 x 50cm rectangle. Sprinkle the surface with Dollar Sweets Brights and use a rolling pin to gently press into the dough. Flip the dough over and spread over 2/3 of the filling. With the short side of the dough facing you, cut the dough into 4 long strips, all equal in width. Roll one strip in a tight coil, with the filling facing inside. Take another strip and start where the coil ends, continuing to wrap around. Repeat with the remaining strips then place the finished scroll into the centre of a prepared 20cm round tin.
Repeat this process with the smaller portion of dough, rolling the rectangle to a 20 x 30cm size. Put the finished scroll into a prepared 15cm round tin.
Cover the tins loosely with plastic wrap and place somewhere warm to prove. The dough should rise to fill the tins.
Preheat oven to 160ºC fan. Bake scrolls for 45 - 50 mins. Remove from oven and allow to cool. If your larger scroll has risen above the tin, place a baking tray and some heavy weights on top to create a flat surface for your cake.
Once the scrolls are cooled, invert tins to remove. Stack the smaller scroll on top of the larger scroll.
In a small bowl combine cream cheese, icing sugar and vanilla and whisk until smooth. Gradually add milk, whisking until the icing is a pourable consistency. Generously pour over the scrolls then sprinkle with extra Dollar Sweets Brights sprinkles to decorate.