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?
Madi
Worked really well, only had to cook them for 20 minutes
5
:)
Yum!
5
Jackson the kissable kiiddo!
I love, love, love these. the taste is so good. i am 8 and i made these! my mummy said i am a great baker! so yummy i am 8. this was gone in under a day. HOLY MOLY!!!! #loveit #beatitbabe #soooooogooood #Kibbutznik #kettledrum #kieselguhr #kneckwurst #kookabura #lovemymummiesnighttimekisses #kindkiddo #amazing #scibidytoilet #tehehe #lol #Iamsofunny !!!!!!!
5
Old man
Yum
4
kimi
Wow this was absolutely delicious I added walnuts to the filling and that made it even better thank you I love your recipes
5
Z.C
I'm not sure what happened, but for some reason, the scrolls ended up sizzling in the butter instead of baking. I have made better cinnamon scrolls before, and I am 11.
3
Nicki
I substituted gluten free self-raising flour and baked the scrolls in a small dish lined with baking paper. The filling did ooze out a little but still plenty inside. Popped them onto a cooling rack and drizzled with the icing - delicious. Next time will roll dough slightly thinner as were a wee bit underdone in some of the centres.
5
Jack
I'm 17 years old and I found these very difficult to make. They are not cooked all the way through.
4
Greg
Yum yum, didn't last long. The whole family loved them. Muffin tray was a great idea.
5
Diana Hoeberigs
I was a bit dubious to begin with but I will never go back to using a cinnamon scroll recipe with yeast ever again. This recipe is by far the best I've ever used, so simple and easy to make. I most certainly recommend trying before attempting any other recipe. ❤️❤️❤️
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.
Worked really well, only had to cook them for 20 minutes
5
:)
Yum!
5
Jackson the kissable kiiddo!
I love, love, love these. the taste is so good. i am 8 and i made these! my mummy said i am a great baker! so yummy i am 8. this was gone in under a day. HOLY MOLY!!!! #loveit #beatitbabe #soooooogooood #Kibbutznik #kettledrum #kieselguhr #kneckwurst #kookabura #lovemymummiesnighttimekisses #kindkiddo #amazing #scibidytoilet #tehehe #lol #Iamsofunny !!!!!!!
5
Old man
Yum
4
kimi
Wow this was absolutely delicious I added walnuts to the filling and that made it even better thank you I love your recipes
5
Z.C
I'm not sure what happened, but for some reason, the scrolls ended up sizzling in the butter instead of baking. I have made better cinnamon scrolls before, and I am 11.
3
Nicki
I substituted gluten free self-raising flour and baked the scrolls in a small dish lined with baking paper. The filling did ooze out a little but still plenty inside. Popped them onto a cooling rack and drizzled with the icing - delicious. Next time will roll dough slightly thinner as were a wee bit underdone in some of the centres.
5
Jack
I'm 17 years old and I found these very difficult to make. They are not cooked all the way through.
4
Greg
Yum yum, didn't last long. The whole family loved them. Muffin tray was a great idea.
5
Diana Hoeberigs
I was a bit dubious to begin with but I will never go back to using a cinnamon scroll recipe with yeast ever again. This recipe is by far the best I've ever used, so simple and easy to make. I most certainly recommend trying before attempting any other recipe. ❤️❤️❤️