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Yeasty Boy

Cinnamon Scrolls

tray of cinnamon
Photo by Mister Mister on Pexels.com

Ingredients

Dough

  • 1 tbsp dry yeast
  • 70 g caster sugar
  • 125 ml warm water
  • 600 g plain flour
  • 1/2 tsp salt
  • 310 ml milk, lukewarm
  • 50 g unsalted butter, melted and cooled
  • Extra flour: for rolling and post rise

Filling

  • 90 g unsalted butter, melted
  • 220 g brown sugar
  • 2 tbsp cinnamon

Glaze

  • 1 tsp vanilla
  • 150 g icing sugar
  • 2–3 tbsp milk or water

Instructions

Dough

  1. Mix yeast and 2 tsp of the sugar with the warm water. Leave 5 minutes until foamy.
  2. In a large bowl, mix flour, remaining sugar, and salt.
  3. Add milk, melted butter, and yeast mixture.
  4. Stir until combined. Dough will be very soft and sticky.
  5. Cover and let rise in a warm place for 1¼ to 1½ hours, until nearly tripled and bubbly.

Shaping

  1. Line a baking tray (approx. 23 × 33 cm) with baking paper.
  2. Mix melted butter, brown sugar, and cinnamon into a thick paste.
  3. Deflate dough with a spoon. Turn out onto a floured surface and gently work in extra flour until soft and no longer sticky.
  4. Roll into a rectangle about 28 × 48 cm.
  5. Spread cinnamon paste evenly over the dough.
  6. Roll up firmly and cut into 12 pieces.
  7. Place on tray, cover, and rise for 40 minutes until almost doubled.

Baking

  1. Preheat oven to 180°C (160°C fan).
  2. Bake for 20 minutes, rotating tray near the end.
  3. Rolls should be golden and sound hollow when tapped.

Glaze

  1. Stir vanilla, icing sugar, and milk/water until smooth.
  2. Spread over warm rolls before serving.