I finally started a bit of Christmas baking over the weekend, just a few classic treats – these cinnamon-sugar scuffles are one of our favourites! The combination of cinnamon + sugar + a sweet yeasted dough will always score highly on my baking list.
Have you ever eaten a Scuffle? I remember eating them when I was younger, but I don’t think I knew they were called Scuffles. It’s a Ukrainian dessert, and a good one at that! I know there’s yeast in the recipe, but don’t fear – it’s not like making bread – this recipe is uttely simple to make.
This recipe does require a bit of planning ahead, as the dough needs to hang out in the fridge for awhile in order to chill properly. The original recipe calls for refrigerating overnight, but I mixed the dough in the morning, then made the scuffles late afternoon, and they were just as good as always!
Once the dough has properly chilled, divide it into 6 equal portions, working with one piece at a time, while the rest is kept in the fridge. Scatter a mixture of cinnamon and sugar evenly onto your counter top and, using a rolling pin, roll a piece of dough into a circle on top of the sugar mixture. Cut the dough into 8 wedges and roll each wedge from thick end to thin end.
Place each crescent roll onto a parchment-lined tray, about 2.5 cm apart, and bake at 350°F for 15 to 18 minutes, or until they turn golden.
Transfer the scuffles to a cooling rack to cool completely. These freeze really well!
- Serves: 48
- Serving size: 1
- Calories: 70
- Fat: 4.1g
- Saturated fat: 2.5g
- Carbohydrates: 7g
- Sugar: 0.3g
- Sodium: 5.2mg
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 18mg
- 1 Tbsp. active dry yeast
- ¼ cup lukewarm water
- 3 cups all-purpose flour
- 3 Tbsp. sugar
- ½ tsp. salt
- 1 cup butter, softened
- ½ cup milk
- 2 eggs, beaten
- 2 tbsp cinnamon
- ¾ cup sugar
- In a small cup, dissolve yeast in warm water and let stand 10 minutes.
- In a large bowl, sift together the flour, sugar and salt. Add the butter, cutting it in with a fork or pastry cutter as if you were making pie crust. I used the dough hook of my stand mixer, and it worked really well.
- Add the milk, eggs, and yeast mixture to the dry ingredients. Mix well, then turn out onto a well-floured surface and knead a few times, until smooth. Note, the dough will be quite sticky, so make sure your counter is well-floured.
- Place the dough into a clean bowl, cover and refrigerate overnight (or at least several hours - the dough is very soft and must be chilled before use).
- When ready to bake, preheat the oven to 350°F and mix together the cinnamon and sugar topping. Divide the dough into 6 equal parts, keeping one part out and the rest in the fridge until ready for it. Scatter the countertop generously with the cinnamon sugar, place one portion of dough onto the sugar mixture, and roll into a circle, about ¼" thick. So one side of your dough circle should be covered in the cinnamon-sugar mixture.
- Cut into 8 wedges, and roll from the wide end to the narrow end.
- Place on a parchment-lined baking sheet about 2.5 cm apart and bake for 15 to 18 minutes, or until golden.
- Remove from baking sheet immediately and cool well.