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.

Nine traditional cinnamon scrolls

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.