Go Back
Iced cinnamon scroll
Print Recipe

Cinnamon Scrolls

Prep Time2 hours
Cook Time20 minutes
30 minutes
Total Time2 hours 50 minutes
Cuisine: American
Keyword: Cinnamon rolls, Scrolls
Servings: 18

Ingredients

Dough

  • 1 cup warm milk Warm for 30 seconds in microwave
  • 1 egg At room temperature
  • 50 g butter At room temperature
  • 3 cup flour
  • ¼ cup sugar White granulated
  • 1 teaspoon salt
  • 3 teaspoon yeast instant/quick-rise yeast
  • 1 teaspoon cinnamon ground

Filling

  • 50 g butter soften
  • ½ cup brown sugar
  • 1 ½ tablespoons cinnamon

Cream cheese icing

  • 100 g cream cheese
  • 30 g butter soften
  • 1 teaspoon vanilla
  • 2 cup icing sugar (powder sugar)
  • 1 tablespoon milk

Instructions

  • Place dough ingredients into bread machine pan as per manufacturer’s instructions. I do wet ingredients follow by dry. Set to dough setting and start.
  • Once bread machine has finished remove dough and place on a flour branch or board and roll out to a rectangle 30cm by 60cm.

Filling

  • Spread soften butter all over the dough.
  • Mix brown sugar and cinnamon together in a bowl and spread evenly over the butter
  • Roll up dough as tight as you can.
  • Line a baking tray with paper
  • Cut cinnamon rolls in to 3cm thick (1.25inch) slice.
  • Arrange rolls on tray with just a little gap between each roll so once the rise and cook they will be touching
  • Cover cinnamon rolls and leave to rise for 30 minutes in a warm place.
  • Place in a 180°c (350°f) preheated oven on fan bake for 18 – 20 minutes or until golden on the edges
  • Let cool slightly then ice with cream cheese icing.

Cream cheese icing

  • Beat together the cream cheese, butter and vanilla until smooth.
  • Add icing sugar (powder sugar) and beat until combined.
  • Add the milk.(You may need more or a little less milk than stated as you are after a thick pouring consistence)

Notes

Freezing cinnamon scrolls- Once cinnamon scrolls have been cooked and cooled completely to room temperature, they are good to go in the freezer in a sealed container or bag. I make cinnamon scrolls just about weekly and freeze most of them, then pull them out and put in the kid’s school lunch boxes in the morning then by lunch time they are defrosted and nice and soft and ready to eat.
Overnight cinnamon scrolls – cinnamon scrolls can be made in advance and cooked later. When the scrolls are all rolled and on a baking tray covered in cling wrap and place in fridge instead of leaving to rise in a warm place for 30 minutes then the next day bring then out 60 -90 minutes before you’re ready to cook then so they can come up to room temperature and rise.
I always use salted butter in all my recipes.