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Neapolitan muffin pan scrolls recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Indulge in decadent chocolate and cinnamon scrolls, topped with strawberry cream cheese icing for a delightful neapolitan treat.
Ingredients:
  • 500g (3 1/3 cups) plain flour, plus extra, to dust
  • 70g (1/3 cup) caster sugar
  • 2 tsp (7g sachet) dried yeast
  • 60g unsalted butter, chopped
  • 1 tsp vanilla bean paste
  • 60g unsalted butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 20.00 gm cocoa powder
  • 2.50 gm ground cinnamon
  • 100g cream cheese, at room temperature
  • 90g unsalted butter, chopped, at room temperature
  • 195g (1 1/4 cups) icing sugar, sifted
  • 20.20 gm Strawb’ry & Cream flavouring
  • Pink liquid food colouring, to tint
Instructions:
  • In a stand mixer with a dough hook, combine flour, caster sugar, yeast, and salt. In a saucepan over low heat, mix milk, butter, and vanilla until butter melts, then let cool for 2-3 minutes. Whisk in an egg. Pour the milk mixture into the flour mixture and mix until a dough forms. Knead the dough in the bowl for 8-10 minutes until smooth and pulls away from the sides. Transfer to a greased bowl, cover with a tea towel, and let it sit in a warm place to double in size for about 1 hour.
  • For the filling, combine butter, brown sugar, cocoa, and cinnamon in a bowl. Stir until a thick paste forms. Set aside.
  • Preheat oven to 190C/170C fan forced and lightly grease two 12-hole muffin pans. Roll dough into a 30 x 45cm rectangle on a lightly floured surface. Top with filling, spread evenly. Roll dough tightly, trim ends, and slice into 2.5cm-wide pieces. Arrange cut side up in prepared pan holes. Cover and let rise for 15 minutes.
  • Bake the scrolls until they turn golden brown, then let them cool on a wire rack.
  • For the icing, blend cream cheese and butter with electric beaters until perfectly smooth. Mix in icing sugar, strawberry flavoring, and a touch of food color. Beat for 2-3 minutes until fully combined.
  • Pour the icing generously over the warm scrolls. Enjoy them either warm or at room temperature.

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