To mark the Great British Bake-Off final on Tuesday 15th November, we held our very own baking session in our London showroom.
Frances Quinn, former bake-off winner and author of Quinntessential Baking led our baking workshop, expertly teaching everyone how to make delicious Cinnamon Scrolls. These are a cross between a cinnamon pastry and a traditional scone, and they make for the perfect Christmas treat (and smell delicious whilst baking).
The recipe is one of Frances’ own, is simple to follow and takes less than an hour to recreate, so they are a great option for anyone wanting to serve up a yummy treat over the busy festive period. Click here for the recipe.
Caesarstone surfaces are a great option for any keen (or novice!) bakers, something our baking workshop attendees can now attest to! In this case, the proof really was in the pudding, as the dough didn’t stick to the surface and the naturally cool temperature prevented the butter melting and anyone’s hands from getting too warm. The post bake clean-up was simple too, as the non-porous nature of Caesarstone surfaces meant they could be simply wiped clean with a cloth and warm soapy water; quite amazing really considering how much sugar, flour and butter was sprinkled over them.
“I love Caesarstone surfaces”, explained Frances Quinn. “They are the perfect blend of exquisite design and top durability - an important element for any baker’s kitchen. I personally love the fact you can work straight on to them, as they are cool to the touch which is perfect for rolling out pastry and dough and not least incredible for photographing your bakes against. The beautiful designs of the quartz and porcelain surfaces provide the perfect backdrop, as you can see from all the photos capturing the making, rolling and decorating of the cinnamon scrolls.”
Cinnamon Scrolls Recipe
Makes 9
Ingredients
- 300g self raising flour
- 100g salted butter
- 150ml milk
- 1 tsp vanilla extract
- 50g brown sugar
- 1tsp cinnamon
Glaze
- 50g icing sugar
- 50g cream cheese
- Pearl Sugar (Optional)
1. Preheat the oven to 180ºC fan.
2. Place the flour into a bowl and cut up the butter and rub into the flour with your fingertips to create a fine breadcrumb mixture.
3. Stir the vanilla extract into the milk and make a well in the dry mix and add the liquid, saving a little back to stick your cinnamon sugar to the dough. Fold through with a spoon to combine. Then use your hands to gently bring the mixture together into a ball, picking up any dry bits of flour from the base of the bowl.
4. Tip the dough out onto a clean surface and knead briefly to smooth out the dough. Roll out the dough with a rolling pin to a thickness of approx. 0.5cm. Trim the dough into a rectangle, around the size of an A4 piece of paper.
5. Stir the cinnamon into the brown sugar in a bowl to fully combine. Brush some of the set aside milk over the rolled out dough and spread the cinnamon sugar over the top, pressing into an even layer.
6. Tightly roll up the dough and trim the ends off to create a long neat scroll. Measure and slice into 9 x 3cm equal scrolls. Butter the insides of your muffin holes and place each scroll into each one.
7. Bake for approx 15 minutes, or until risen and golden brown. Whilst the scones are baking, make the glaze by sifting the icing sugar into a bowl and combining with the cream cheese to form a paste.
8. Remove the cinnamon scrolls from the tin and leave to cool slightly before using a spoon to drizzle over the scrolls, and sprinkle over the pearl sugar if using.
Baking expert: Frances Quinn
Catering: Building Feasts
Photography: James Mason
