- Serves 16
- Makes 16 rolls
- 60 minutes
- Difficulty Easy
- 19 Ingredients
These cinnamon scrolls never last long in our house! You will not believe how good these are straight out of the oven with a cuppa!
We won’t say these will be whipped up in 10 seconds but we will say that you’ll be amply rewarded by taking the time to make these cinnamon scrolls. Everyone will be raving and they’ll definitely be coming back for more. And once you’ve made cinnamon scrolls a few times, you’ll remember the recipe by heart and they’ll become your favourite go-to recipe.
Perfect for school lunches too. Have some fun experimenting with your fillings – add some sultanas or currants to the filling and sprinkle with toasted flaked almonds once they are cooked.
If you love the Custard Scrolls from Bakers Delight you could always use your scrolls as a base – let them cool completely then top with a butter cream icing and sprinkle with coconut instead of using the suggested drizzle in this recipe.
Double batch these Cinnamon Scrolls too – they freeze beautifully. Why not wrap each one individually in cling wrap then the kids can just grab one out each day and pop into their lunchboxes?
Ingredients (serves 16 | makes 16 rolls )
- 2 3/4 cup Plain flour
- 1/4 Cup Sugar
- 2 Tbsp Unsalted Butter
- 1 Egg
- 2 1/4 teaspon Quick rise yeast
- 1/2 cup Water
- 1/4 Cup Milk
- 1 teaspoon Salt
- For the Filling:
- 2/3 Cup Brown sugar
- 1/4 Cup Butter (room temp)
- 1 Tbsp Ground Cinnamon
- 3/4 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract (optional)
- For the Frosting:
- 1 1/2 Cups Icing sugar
- 1/4 Cup Butter (melted)
- 1 teaspoon Vanilla extract
- 3 Tbsp Milk
Notes... Have made this recipe a few times and really loved it. I have added the recipe ingredients in order to which you use them which is why there are a few that say butter/Milk etc. make sure when adding your liquid to the yeast mixture that it isnt too hot as it can cause your mixture to not rise as it kills the yeast! Also if the mixture is still a bit tacky just add another tablespoon or two to the mix while in the kneading stage.
- In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
- In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 90 degrees.
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
- Once the dough has rested, roll it out on a lightly floured surface until it measures a 16x9 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this... I also cut it in half, then fourths etc. That way my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
- Place the rolls into a lightly greased 9x13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
- Remove the rolls from the oven and turn ON your oven to 180 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in colour.
- Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.
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