Cinnamon Scrolls (Edit recipe)

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Soft, fluffy, and perfectly golden, these cinnamon scrolls are layered with a rich, cinnamon-brown sugar filling that melts into every swirl. Baked until lightly caramelised on the edges, each scroll is irresistibly warm, gooey, and fragrant.

Finished with a velvety cream cheese glaze that slowly melts over the top, they strike the perfect balance between sweet, tangy, and indulgent. Every bite is soft & packed with comforting, bakery-style flavour. The ultimate treat for dessert, or anytime you want something a little extra special.

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Original Recipe

PREP TIME

40 minutes

COOK TIME

25 minutes

INGREDIENTS

19

Serves: 12

Ingredients

Dough

300 ml Milk, Full cream (preferably)
2 tsp Active Dry Yeast
1 tsp Sugar, Raw, For milk mixture, see instructions
50 grams Sugar, Raw, For dough mixture, see instructions
530 grams All Purpose Flour
1 tsp Salt
60 grams Butter, Unsalted, Melted & Cooled
1 whole Egg, Lightly whisked

Cinnamon Sugar Filling

90 grams Butter, Unsalted, Melted
130 grams Brown Sugar
3 tsp Cinnamon, Ground

Cream Cheese Glaze

200 grams Cream Cheese, Full Fat, Block, not spreadable, Room Temp
40 grams Butter, Unsalted
2 tsp Vanilla Extract
150 grams Powdered Sugar, Sifted
3 Tbsp Milk, Full cream (preferably)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a microwave safe jug, heat milk in increments of 20 seconds until milk reaches a lukewarm temperature. Add your Dried yeast and tsp of caster sugar and stir until just combined. Set aside for 3-5 mins.
In a separate bowl, add your flour, rest of your caster sugar and your salt, mix until combined. Make a well in the centre and add your milk & yeast mixture, the melted butter and egg and fold in with a wooden spoon until it is all combined.
Flour your surface and flip the dough onto the surface and knead for at least 5 mins. Once dough is smooth all over, pop it in to a lighly greased bowl and cover with glad wrap (ensure no gaps, i like to do 2 wraps of cling wrap top-bottom of the bowl so no air gets in). Set aside for an hour and let it rise (double in size).
In the meantime, make the cinnamon sugar filling by mixing your butter, brown sugar and cinnamon in a bowl with a spatula until all mixed through and smooth. Set aside, and grease a baking tray about 4cm in depth and 21x30cm, Then add baking paper to bottom of tray.
Once dough has doubled in size, use your knuckles to lightly punch the dough to ensure all air pockets are let out. Transfer to your floured surface and use a rolling pin to roll the dough into a rectangle shape (about 25x40cm).
Spread the filling all over the dough, to the very edges.
Starting at 1 shorter side of the rectangle, start to roll the dough up into a log. Once rolled, use a sharp knife to cut the log into 12 pieces. Place these pieces in the baking tray, slightly apart, making sure that the side that you cut each piece is facing upward.
Cover the baking tray with glad wrap and let it rise for another 20-30mins, preferably in a more heated place. In the mean time, preheat oven to 180 degrees celsius.
Once dough has risen, remove cling wrap and place in oven for 20-25 mins until scrolls are golden on the outside.
Once cooked, let scrolls cool for 5-10 mins and start on the cream cheese glaze.
Using an electric beater, add your cream cheese, butter and vanilla extract and beat until combined. Slowly add in your icicng sugar mixture in 2 parts and mix until all combined. Spread all over your scrolls and enjoy!

Notes

Make sure to not heat milk too hot as it can kill off the yeast and make your dough dry, hard and flat.
Once scrolls have cooled for at least 10 mins and before putting glaze on, cut each scroll and separate them with a butter knife so its easier to pull out.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	346
Fat:	17 g
Carbohydrates:	40 g
Protein:	10 g
Cholesterol:	36 g
Sodium:	201 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.