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Cinnamon Scrolls
Cinnamon Scrolls
Bread

Cinnamon Scrolls

4.4
25 mins
25 mins
Easy
8

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

Soft Brown Sugar

This popular sugar is used...
Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=240


{has_more=false, offset=249, total=249, results=[{comment_text=So yum just made it! The dough was super nice and the entire batch went down well, approved=true, user_name=Fowler, hs_createdate=1702249849290, rating_new__1_5_=5, id=11175442329}, {comment_text=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., approved=true, user_name=Charlotte A, hs_createdate=1702249849212, rating_new__1_5_=5, id=11175567141}, {comment_text=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., approved=true, user_name=Anastasia, hs_createdate=1702249849159, rating_new__1_5_=5, id=11175565914}, {comment_text=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., approved=true, user_name=Alice, hs_createdate=1702249849157, rating_new__1_5_=4, id=11175513523}, {comment_text=Doesn't make enough, out of the oven they come out hard and the filling spilled all over the paper, approved=true, user_name=Anonymous, hs_createdate=1702249848734, rating_new__1_5_=2, id=11175557419}, {comment_text=Quite heavy, more cinnamon definitely needed asked it taste like a scone., approved=true, user_name=Aimee Palmer, hs_createdate=1702249848703, rating_new__1_5_=3, id=11175518893}, {comment_text=Don't bake at 180C they get so dry, I tried 160C for 30-40 mins the second time I made these and it worked way better., approved=true, user_name=J, hs_createdate=1702249847973, rating_new__1_5_=3, id=11175505753}, {comment_text=This is a really awesome recipe! I make it all the time and all my family loves it!, approved=true, user_name=Anna, hs_createdate=1702249846779, rating_new__1_5_=4, id=11175604373}, {comment_text=I love them - I'm an 11-yr-old and found them so easy to make!, approved=true, user_name=1481500973, hs_createdate=1702249846778, rating_new__1_5_=5, id=11175356436}]}
Reviews
249

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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 SugarChelsea 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.

Reviews
249

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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