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Cinnamon Scrolls

Prep Time25 minsCook Time12 minsTotal Time37 mins

What makes cinnamon scrolls one of the best desserts? It has to be its delicious middle. Straight out of the oven, it’s like a warm hug on a winter’s day. And if you’re having a bad day, a cinnamon scroll with a nice hot coffee makes everything feel right with the world again.

For the cinnamon scrolls
 2 cups self-raising flour
 pinch of salt
 90 g butter, chopped into squares
  cup milk
For the cinnamon scrolls filling
 120 g butter, softened
 4 tbsp soft brown sugar
 2 tsp cinnamon sugar
For the cinnamon scrolls filling
 1 cup icing sugar
 1 tbsp boiling water

Preheat oven to 210 degrees C.


Sift flour and salt into a bowl, then rub chopped butter into the flour using your fingertips.


Make a well in the centre then add nearly all the milk.


Mix gently with a flat-bladed knife to make a soft dough (add the rest of the milk if necessary.)


Knead dough briefly on a lightly floured surface until smooth.


Roll dough into a 25 x 40cm rectangle that is approximately 5mm thick.


To make the filling; beat the butter together with brown sugar and cinnamon using electric beaters, until the mixture is light and fluffy.


Spread filling evenly over the dough rectangle.


Roll the dough up from the long side, and using a sharp knife, slice the dough into 3cm pieces.


Place scroll pieces on the greased tray cut-side up.


Cook for 12 minutes, or until golden.


Drizzle with icing (to make the icing, combine the icing sugar and boiling water in a small bowl and beat until smooth).