METHOD

1. Place the yeast, milk and 2 teaspoons of the caster sugar in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until foamy. Place the flour, salt, crème fraîche, eggs, butter, the remaining 2½ tablespoons of caster sugar and the yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 5 minutes or until the dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
   
2. Place the brown sugar and cinnamon in a small bowl. Mix to combine and set aside. Lightly grease 2 x 14cm round heavy-based ovenproof frying pans (skillets). 
   
3. Cut the dough in half. Roll out 1 half on a lightly floured surface to make a 20cm x 30cm rectangle. Brush with half the extra butter and sprinkle with half the cinnamon sugar. Cut into 5 x 4cm x 30cm strips. Roll up 1 strip tightly into a round. Place on top of the next strip and roll up again. Repeat until you have 1 large scroll. Place the scroll into a pan. Repeat with the remaining dough, butter, cinnamon sugar and pan. Cover both pans with plastic wrap. Set aside in a warm place for 25–30 minutes or until doubled in size. 
   
4. Preheat oven to 180°C (350°F). Place pans on an oven tray. Bake for 23–25 minutes or until golden and cooked through.
   
5. To make the crème fraîche glaze, place the sugar, crème fraîche and milk in a small bowl and mix for 1–2 minutes or until well combined and slightly thickened. 
   
6. While the scrolls are still warm, drizzle with the crème fraîche glaze and allow to set. Dust with extra cinnamon to serve. Serves 8
   

Photography: Chris Court