Cinnamon Scrolls

Serves 6-8


  • 1 sachet (10g) instant yeast
  • 75ml sugar
  • 625ml cups flour
  • 175ml warm milk
  • 45ml melted butter
  • 1 egg yolk
  • Filling
    • 100g unsalted butter, softened
    • 125ml sticky brown sugar
    • 15ml ground cinnamon
  • Icing
    • 375ml icing sugar
    • 30ml melted butter
    • 30ml cold water


  1. Preheat oven to 170°C.
  2. For the Filling:
    1. Mix all the ingredients together.  Set aside.
  3. Place all dry ingredients in a food processor and process.
  4. Then add the milk, melted butter and egg yolk, and pulse to process just enough until mixture forms a dough. 
  5. Place the dough in a lightly oiled bowl and leave to rise covered with some glad wrap and a dishcloth until doubled in size.
  6. Roll the dough out into a rectangle with long side facing you.  Spread the filling evenly over it, leaving a border at the top. 
  7. Roll it up into an even roll.
  8. Cut into 8 pieces. Either place each piece into sprayed baking cups or place them together in a lined springform tin, cut side facing inward.
  9. Place on a baking tray. Bake for 25 minutes or until golden.
  10. For the Icing
    1. Stir all the ingredients together and then pour over the hot cinnamon rolls after removing them from the tin

© sharon glass 2012 | For more recipes: