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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Reviews
233
What did you think of this recipe?
Anonymouus
amazing
5
Amanda King
This was a great recipe me and my 9 year old daughter made these and they were really easy to make if you wanna make cinnamon scrolls come here!!!!!
5
Anime_Fan
I love this reecipe!I would totally make this again.But the reason im giving it 4 stars is because its not really sweet{in my opinion}
4
Greta king
So good it is delicious very creamy and the icing went hard really fast It felt like was eating scrolls from a bakery !!! I am nine and these are so easy to bake and dad loves them thanks Chelsea !!!!!!
5
Fowler
So yum just made it! The dough was super nice and the entire batch went down well
5
Charlotte A
Yum, just what I was craving, soft and crunchy sweet and yummy, put in metal muffin pan, so had soft fluffy inner and yummy slightly crunchy outside.
5
Anastasia
I have made these scrolls twice, once using the original recipe and the muffin tray, and once with some variations to the filling and using a pan with the scrolls in it side by side. For the variation in filling ones I added desiccated coconut to the butter filling before rolling it up, and for a second variation I added chocolate chips to the butter filling before rolling and cutting, (for this I doubled the mixture so I could have different fillings).Both recipes turned out well.
5
Alice
These were super yummy and easy to make, but I found mine turned out a little on the dry side. How could I make them so that they turn out less dry??Chelsea Sugar:Hi Alice, it could be that your oven runs hot or the dough is over worked.
4
Anonymous
Doesn't make enough, out of the oven they come out hard and the filling spilled all over the paper
2
Aimee Palmer
Quite heavy, more cinnamon definitely needed asked it taste like a scone.
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.
This was a great recipe me and my 9 year old daughter made these and they were really easy to make if you wanna make cinnamon scrolls come here!!!!!
5
Anime_Fan
I love this reecipe!I would totally make this again.But the reason im giving it 4 stars is because its not really sweet{in my opinion}
4
Greta king
So good it is delicious very creamy and the icing went hard really fast It felt like was eating scrolls from a bakery !!! I am nine and these are so easy to bake and dad loves them thanks Chelsea !!!!!!
5
Fowler
So yum just made it! The dough was super nice and the entire batch went down well
5
Charlotte A
Yum, just what I was craving, soft and crunchy sweet and yummy, put in metal muffin pan, so had soft fluffy inner and yummy slightly crunchy outside.
5
Anastasia
I have made these scrolls twice, once using the original recipe and the muffin tray, and once with some variations to the filling and using a pan with the scrolls in it side by side. For the variation in filling ones I added desiccated coconut to the butter filling before rolling it up, and for a second variation I added chocolate chips to the butter filling before rolling and cutting, (for this I doubled the mixture so I could have different fillings).Both recipes turned out well.
5
Alice
These were super yummy and easy to make, but I found mine turned out a little on the dry side. How could I make them so that they turn out less dry??Chelsea Sugar:Hi Alice, it could be that your oven runs hot or the dough is over worked.
4
Anonymous
Doesn't make enough, out of the oven they come out hard and the filling spilled all over the paper
2
Aimee Palmer
Quite heavy, more cinnamon definitely needed asked it taste like a scone.