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Bread

Cinnamon Scrolls

Name: Cinnamon Scrolls
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Dough; 2 cups Edmonds Self Raising Flour (300g); ⅛ tsp salt; 90g butter, cubed; ⅔ cup Meadow Fresh Original Milk (160ml); Filling; 120g butter, softened; ¼ cup Chelsea Soft Brown Sugar (50g); 2 tsp Chelsea White Sugar; 1 ½ tsp ground cinnamon; Icing; 1 cup Chelsea Icing Sugar (150g); 1 ½ - 2 Tbsp boiling water

4.4

Preparation

25 mins

Bake

25 mins

Difficulty

Easy

Servings

Cinnamon scrolls are such a treat! If you thought you couldn't make good cinnamon scrolls without yeast, then this recipe will prove you wrong! They're SO good (not to mention, quick and easy)!

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Ingredients
Method

Ingredients

Dough

2 cups Edmonds Self Raising Flour (300g)
⅛ tsp salt
90g butter, cubed
⅔ cup Meadow Fresh Original Milk (160ml)

Filling

120g butter, softened
¼ cup Chelsea Soft Brown Sugar (50g)
2 tsp Chelsea White Sugar
1 ½ tsp ground cinnamon

Icing

1 cup Chelsea Icing Sugar (150g)
1 ½ - 2 Tbsp boiling water

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

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Reviews

233

What did you think of this recipe?

Maddie

These are very good I will keep making these, they taste so good.

Brenda

This is so Yummy

Anonymous person

These are really good, the icing tastes even better if you add a little bit of vanilla essence!

Charlotte

I made these scrolls, but I added currants pre-soaked in orange juice as well as chopped walnuts to the butter/sugar/cinnamon mixture. They were pretty fantastic. I'm going to print out the recipe so I remember to make them again.

Bob Smith

Tasted good but I accidentally put the icing on before I cooked it! :)It turned out okay

alex

easy yummy cool

riddle

really good make sure you dont put all the milk and roll out the pastery quite thin

Lisa

Absolutely delicious.....great for the kids to make as well

Fiona

Awesome if people know how to bake and follow the recipe these are easy I also added some just softened apple so easy love that they go in the muffin tin to stop them spreading look great to take to shared food venues taste good look good thank you.

riddle

really good make sure you dont put all the milk and roll out the pastery quite thin

Method

Preheat oven to 180°C bake / 160°C fan bake. Take 2 x 6-hole Texas muffin tins and grease 8 holes (the mixture should make 8 scrolls).

Dough
Sift flour and salt into a medium-large bowl. Add the butter and rub in using your fingertips.

Make a well in the centre and add most of the milk. Mix gently to form a soft dough, adding the rest of the milk if necessary.

Turn out onto a lightly floured surface and knead until smooth. Roll dough out to a 25cm x 40cm rectangle, approximately 0.5cm thick.

Filling
Using an electric mixer, beat butter, Chelsea Soft Brown Sugar, Chelsea White Sugar and ground cinnamon until light and fluffy. Spread evenly over the rolled out dough.

Roll dough up tightly from the long side. Use your hands to gently elongate the roll a little, if it needs evening out. Using a sharp knife, slice dough into 3cm rounds.

Place rounds in prepared tins. Cook for 25 minutes, until well risen and golden brown.

Icing
Place Chelsea Icing Sugar and 1 1/2 tablespoons boiling water in a small bowl. Mix until smooth, adding extra water if needed to form a drizzling consistency. Drizzle icing over hot scrolls.

Best served warm! Scrolls keep well for 2-3 days and can be reheated in the oven or microwave.