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Cinnamon Scrolls

Cinnamon scrolls (or cinnamon rolls, depending on what part of the world you are from) are one of my absolute favourite baked treats. Luckily, they are super easy to make at home.

Nothing beats freshly baked and still slightly warm scrolls, slathered in a sweet and sticky cream cheese icing. It really doesn’t get any better than this.

Iced cinnamon scrolls

More baked treats

 Want some more bakery style recipes you can make at home? Try the recipes below:

Un-iced cinnamon scrolls

What you need

To make cinnamon scrolls you need the following ingredients:

  • Bread flour – you can use plain flour, but bread flour will give a better result
  • Instant dried yeast
  • Lukewarm water – Cinnamon scrolls are typically made with lukewarm milk, but I find water gives just as good of a result. Feel free to use and equal amount of milk instead.
  • White sugar
  • Softened butter – I used salted, but unsalted butter will also work

For the cream cheese icing

  • Softened cream cheese
  • Icing sugar
  • Vanilla extract
Icing cinnamon scrolls

How to store them

Cinnamon scrolls are best eaten fresh on the day they are made. Any leftovers can be stored in an airtight container at room temperature for 2-3 days.

Hand holding a cinnamon scroll

Cinnamon scrolls recipe

Cinnamon scrolls on white marble bench

Cinnamon Scrolls

Yield: 12 scrolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes

These cinnamon scrolls (or cinnamon rolls) are a favourite that never gets old. These soft scrolls are topped with a delicious cream cheese icing.


  • 3 cups bread flour
  • 1 cup lukewarm water
  • 1/4 cup white sugar
  • 60g butter, softened
  • 2 teaspoons instant dried yeast
  • 45g butter, extra, softened
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar

Cream cheese icing

  • 80g cream cheese, softened
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla extract


  1. Add to the bowl of a stand mixer the bread flour, water, white sugar, butter and yeast. Knead using the dough hook attachment for 5 minutes, or until smooth and elastic.
  2. Cover the bowl with cling wrap and sit in a warm place for around 1 hour, or until the dough ahs doubled in size.
  3. Punch down the dough and turn onto a lightly floured surface. Roll out into a large rectangle.
  4. Spread the extra butter over the dough and sprinkle over the cinnamon and brown sugar. Rolls into a log.
  5. Cut the log into 12 equal pieces and place on a lined baking tray. Cover with clong wrap and sit in a warm spot for around 30 minutes or until risen to your desired size.
  6. Preheat the oven to 180c fan forced. Bake the scrolls for 15 minutes or until cooked through. Transfer to a wire cooling rack. Allow to cool slightly.
  7. To make the icing, beat the cream cheese in a stand mixer until pale and creamy. Add the icing sugar and vanilla extract and beat until fluffy.
  8. Spread the icing over the cinnamon scrolls while still slightly warm. Enjoy while still warm.


Cut the dough into scrolls using a serated knife, or try tooth floss for a clean cut.

Icing the scrolls while still slightly warm allows the icing get into all those crevices.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 80mgCarbohydrates: 43gFiber: 1gSugar: 17gProtein: 5g

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