Traditional cinnamon scrolls
Filled with sugar and spice, these cinnamon scrolls are the perfect sweet treat. Try your hand at making a batch at home.

Serves
9
Prep
20m
Note: Cooling, 5 mins standing and 1 1/2 hours rising time
Cooking
35m
Ingredients
- 3/4 cup (185ml) warm skim milk
- 2 tsp (1 sachet/7g) dried yeast
- 1/4 cup (55g) caster sugar
- 1 Coles Australian Free Range Egg, lightly whisked
- 50g butter, melted
- 3 cups (450g) plain flour
- 1/2 tsp salt
- Ground cinnamon, to sprinkle
Cinnamon filling
- 2/3 cup (150g) brown sugar
- 1 1/2 tbs ground cinnamon
- 60g butter, softened
Buttercream
- 50g butter, softened
- 3/4 cup (120g) icing sugar mixture
- 2 tsp milk
Method
STEP 1
Place the milk, yeast and 1 tsp sugar in a small jug. Stir until well combined. Set aside for 5 mins or until the mixture is frothy.
STEP 2
Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.
STEP 3
Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a clean damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
STEP 4
Meanwhile, to make the cinnamon filling, place the sugar, cinnamon and butter in a small bowl and stir until a smooth paste forms.
STEP 5
Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a clean damp tea towel and set aside for 20-30 mins or until the dough rises to the top of the pan.
STEP 6
Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside in the pan to cool.
STEP 7
To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and beat until well combined. Add the milk and beat to combine.
STEP 8
Place the scrolls on a serving platter. Spread with the buttercream and sprinkle with cinnamon.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.