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.
More baked treats
Want some more bakery style recipes you can make at home? Try the recipes below:
Ingredients and substitutions
- Bread flour – It’s always best to use a strong bread flour when baking any type of bread, but plain flour can be used if bread flour isn’t available.
- Instant dried yeast – Be sure to use yeast that is still active, otherwise your dough will not rise.
- 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.
- Ground cinnamon – The cinnamon is an essential ingredient in this recipe, giving the scrolls that delicious cinnamon taste.
- Brown sugar – Light, dark or ordinary brown sugar can be used.
- Cream cheese – For best results, use a full fat cream cheese. Ensure the cream cheese has softened to room temperature before using.
- Icing sugar – Use a regular soft icing mixture for this icing.
- Vanilla extract – The vanilla extract can be substituted for 1 teaspoon of vanilla essence.
How to store
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.
Cinnamon scrolls are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
- 600g bread flour
- 360g lukewarm water
- 1/4 cup white sugar
- 2 teaspoons bread improver
- 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
- 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.
- Cover the bowl with cling wrap and sit in a warm place for around 1 hour, or until the dough ahs doubled in size.
- Punch down the dough and turn onto a lightly floured surface. Roll out into a large rectangle.
- Spread the extra butter over the dough and sprinkle over the cinnamon and brown sugar. Rolls into a log.
- 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.
- 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.
- 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.
- 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