Cinnamon Scrolls


January 3, 2021


Sweet, doughnut like, cinnamon scrolls with a drizzle of cream cheese icing.



5cupsplain flour, sifted, plus extra to dust
2cupsmilk, warmed
1/3cupcaster sugar
100gramsbutter, melted
2tspdried yeast
1tspbaking powder

Cinnamon butter:

150gramsbutter, softened
1/4cupbrown sugar
2tbsground cinnamon

Cream cheese drizzle:

100gramscream cheese, softened
1/4cupicing sugar mixture
2tbsmilk (optional, to thin mixture)


  • Place yeast, milk, butter and sugar in the bowl of an electric mixer. Stir to combine, then stand for 10 minutes or until bubbles form and yeast has dissolved.

  • Preheat oven to 200°c / 180°c if fan-forced. Grease and line a 30 x 40cm baking tray with baking paper.

  • Add flour, baking powder and salt flakes to yeast mixture. Using a dough hook, knead for 10 minutes or until a smooth dough forms. Cover with a clean tea towel, then set aside in a warm place for 1 hour or until doubled in size. Work it by hand for a minimal amount of time if you wish to achieve a doughnut like consistency.

  • For the cinnamon butter, place all the ingredients in a bowl and stir until combined.

  • Turn dough out onto a lightly floured surface. Add remaining flour and knead for 5 minutes or until smooth. Using a lightly floured rolling pin, roll out dough to a 1cm-thick, 37 x 45cm rectangle. Spread with cinnamon butter. Starting from one long end, roll up to form a log. Cut into 3cm-thick slices. Arrange slices, cut-sides up, on tray. Cover with a clean towel and stand for 30 minutes or until slightly risen.

  • Make the cream cheese drizzle. Beat all the ingredients together in a bowl until smooth and creamy. Set aside.

  • Bake scrolls for 20 minutes or until risen and golden. Drizzle cream cheese mixture over scrolls, then serve.

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