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The Most Delicious Cinnamon Scrolls

 These cinnamon scrolls are absolutely delicious. I have made them several times now on what appears to be way to frequent rainy sunday mornings.  Served with a hot cuppa or hot chocolate, you will be set!  My kids said they tasted the same as donuts and the glaze over the top made the delectable.

They are very easy to make and not time consuming at all.

The Most Delicious Cinnamon Scrolls
Author: Katrina
  • Dough
  • 2 cups plain flour
  • 2 tsp caster sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1¼ cups thickened cream
  • Filling
  • 1 tlb unsalted butter, melted
  • 2 tlb brown sugar
  • 2 tsp ground cinnamon
  • Icing
  • ½ cup icing sugar
  • 1 tlb milk
  1. Preheat oven to 180C
  2. Place flour, sugar, baking powder and salt into a bowl
  3. Add the cream and stir until just combined
  4. Lightly flour bench space
  5. Knead dough on floured surface until smooth (approx 30 seconds)
  6. Roll the dough into a 20cm x 30cm rectangle
  7. Combine brown sugar and cinnamon into a small bowl
  8. Brush dough with melted butter
  9. Sprinkle the sugar mixture evenly over dough
  10. Roll from longest side to form a scroll
  11. Cut into 8 equal slices
  12. Place each slice into a baking dish, flatten slightly
  13. Bake for 20-25 minutes or until golden
  14. Cool on wire rack while you are making the icing
  15. In a small bowl whisk the icing sugar and milk
  16. Pour the icing over the scrolls
  17. Serve warm

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  • When I make these (often for breakfast meetings) I add crumbled walnuts and sultana’s, Soooo yummy.ReplyCancel

  • Lisette

    I’m a sucker for this type of thing! Will have to make some! Do they keep ok and reheat? Or best eaten at time of making coz that could be dangerous!!ReplyCancel

    • We slice them into 8, there are 5 of us here, one is ample in a sitting. We usually reheat the remaining and have with a coffee and they are still just as good. I have not frozen them or eaten the day after as they have not made it that far :)ReplyCancel

  • I made these tonight for dessert they were gone in 5min and have been ordered to make them againReplyCancel

  • Jill

    What is thickened cream?ReplyCancel

    • Angela s

      Lacking thickened cream, I used plain Fage kefir and these turned out great. I love a scroll that doesn’t need to rise for hours!ReplyCancel

    • Colette

      It’s pouring cream with gelatin added as a thickener so it whips well. Very common here in Australia in the supermarket.ReplyCancel

  • […] Baking – The most delicious Cinnamon Scrolls […]ReplyCancel

  • Angela

    Could I make these a few hours prior to baking? And if I don’t have enough cream could I sub the rest with milk? Thanks :)ReplyCancel

  • Jo

    i will be making these for sure, looks easy as you said which is good as I am not very good when it comes to dough.ReplyCancel

    • You will love this then, super easy and not much to it at all. Can’t go wrong :)ReplyCancel

  • Gillian

    Anyone tried them with gluten free flour?ReplyCancel

    • Gillian

      We made these today with Roberts gluten free Plain Flour (direct substitution for the plain flour) and added 1 tsp of Xantham Gum. We rolled out between 2 sheets of baking paper (Gluten Free dough tends to be very sticky!), we cut them a little thinner (14 slices) and baked for 20 mins – worked perfectly! Master 2 wanted to eat them all upReplyCancel

    • Jane

      I make these with gluten free flour all the time, I just do a straight up sub with a gluten free flour and don’t add anything else. Today I’m going to try nutella as a filling.ReplyCancel

      • Katrina - The Organised Housewife

        Ooh yum Nutella sounds like a very delcious idea, how did they turn out?ReplyCancel

        • Jane

          The kids loved them but I did not! I think they are much better as cinnamon scrolls. I think Nutella will be a one off for me :) the Nutella would probably work better with the non GF version.ReplyCancel

  • Could these be made with Zymil cream (Lactose free)?ReplyCancel

  • klv

    Thickened cream? Can someone explain that further? Heavy cream? Whipping Cream? Thanks!ReplyCancel

    • Thickened cream is a different pouring consistency to pouring cream. I just read the Jamie Oliver forum and somebody in there suggests the nearest substitute would be double cream. However, in this recipe I am sure you could you normal cream.ReplyCancel

    • Diana

      Thickened cream is the regular bottle of cream you buy at the supermarket. It is thickened with gelatin. Pure cream isn’t thickened and is runnier.ReplyCancel

    • lee

      I am sure its the same consistency as whipping cream in the states.ReplyCancel

  • Sarah

    Thank you for this recipe, I love cinnamon sooo much and I made these yesterday. Delicious, and I cut them up small so it wasn’t too naughty a treat with a morning coffee. I used Weightwatchers cream as it’s thickened (I don’t think we have thickened cream usually in the UK) and it was so easy. A new family favourite along with your Milo slice (translated into Ovaltine Slice!). Love your blog, thank you!!ReplyCancel

  • Emily

    Is someone able to clarify what TLB means? I have never heard of this measurement.ReplyCancel

    • Kylie

      I’m going to guess Tablespoon? I was wondering the same thingReplyCancel

  • Tracy Brewis

    Yum, these look fabulous! I live in Melbourne though, so I wont be waiting for it to rain before I try these!ReplyCancel

  • Tegz

    I loved these :) Yum…..but unfortunately were not a hit for hubby & our 6 year old son :(ReplyCancel

  • Eleanor

    Don’t have thickened cream nor any other type of cream in this house and trying to avoid this product…. Would milk work as well?ReplyCancel

    • JULI

      I substitute 1/3 cup water mixed with 2/3 cup skim powdered milk for cream in recipes – works wellReplyCancel

  • Mikeelie

    what does tlb mean if you’ve made it you must know, plz answer!ReplyCancel

  • […] I made some Cinnamon scrolls. I tried them at my friends and they were large and fluffy. Mine barely swelled in the oven and […]ReplyCancel

    • Kristy

      I’ve just made these and they are yummy but heavy and biscuit-like, not like your pics which look fluffy lightReplyCancel

      • Katrina - The Organised Housewife

        Hi Kristy, Oh no! That is a real shame. They don’t need a lot of kneeding, maybe try them again and just give a light mix/kneed. I hope they work for you next time, please let me know how you go.:)ReplyCancel

  • Stephanie

    Hi Kat, I wonder if this dough would work with Natural Yoghurt instead of thickened cream like your cheese and bacon scrolls?ReplyCancel

    • Stephanie

      I tried it and added a teaspoon of vanilla essence, they were SO good!ReplyCancel

    • It possibly can Stephanie, would be a healthy alternative for sureReplyCancel

    • Deanna

      Do you think Soy yoghurt would work, instead of the cream. My son is allergic to dairy products.ReplyCancel

      • I would definitely give it a go Deanna, I use quite a lot of yoghurt instead of cream in some recipes. Hope he enjoys it!ReplyCancel

    • Helen

      I didn’t have enough cream and went half and half with natural yogurt. Plus I also used gluten free flour and they turned out great. Very happy with my cinnamon rolls.ReplyCancel

  • […] Click here to read more:  My absolute favourite Cinnamon Scroll Recipe […]ReplyCancel

  • Hayley Daniel Bartlett

    Hi, would these freeze?

    • lee

      Hi Hayley,
      Based on the ingredients used in the scrolls, there is no reason why you can’t freeze them.ReplyCancel

  • Joyce Bee

    I just ran across this recipe on FaceBook. I find it interesting that you call them ‘scrolls’, in the USA we call them ‘rolls’, scrolls make more sense! This is the first time I have seen a cinnamon roll/scroll recipe that did not use yeast – I can’t wait to try this easier, much faster version! :)ReplyCancel

    • Elise

      Not sure what part of Australia your form but we have always called them scrolls, eg. vegemite scroll , bacon and cheese scroll just got to bakers delight or brumbys (from WA)ReplyCancel

    • Katrina

      This is a really fast version Joyce and why I love it so much as it doesn’t include the yeast, less work!ReplyCancel

  • Jenny

    These are so easy! I was wondering if that is 180C fan forced? I dropped the temp down to 160C fan forced and they took nearly 40min to cook.ReplyCancel

  • BGDino

    Super easy! Took them to work and they disappeared within half an hour! I used at least twice as much cinnamon and brown sugar though… :)ReplyCancel

  • Can these be frozen? Thank you ReplyCancel

  • […] is only half of the rolled out dough Recipe courtesy of The Organised Housewife (I love this lady,  Im picking out my […]ReplyCancel

  • Krys Hapgood

    Making for Easter breakfastReplyCancel

  • Christy

    I made a gluten-free version of this scrolls and I’m very happy with the taste & how it turned out. Super easy & the ingredients are all in the cupboard/fridge. Thanks Katrina.ReplyCancel

    • Katrina

      Wonderful Christy, do you mind sharing the recipe, I can share it with the rest of the community.ReplyCancel

  • Gemma

    I’m an avid follower of yours from the UK and have just had a go at making these with my 5 year old. So quick and so tasty! Thank you for a great recipe!ReplyCancel

    • Katrina

      Ooh so happy you and your 5 year old enjoyed them.:)ReplyCancel

  • Millie

    These were delicious however had a weird baking soda aftertaste when followed the recipe measurements correctly :SReplyCancel

    • Katrina

      Oh that’s not good, maybe try a little less next time.:)ReplyCancel

    • Eileen

      MILLIE – I’m not surprised they tasted like baking soda if baking soda is what you used. The recipe calls for Baking Powder, NOT Baking Soda – there is a big difference in the way they act (and taste). Baking Soda’s full name is Bicarbonate of Soda (often just called Bicarb or Bicarb Soda) and it is usually sold in large boxes as it’s also a wonderful (and cheap) cleaning product. Baking Powder is usually sold in small tubs weighing 125g (McKenzie’s make it in Australia) and is often available as a “Gluten Free” product. Hope this helps with the taste of your next batch. :-)ReplyCancel

  • Taleesha harria

    Just got my boyfriend to run down the shops and get me the ingredients! Can’t wait to start baking these up! Yummo.ReplyCancel

    • Katrina - The Organised Housewife

      Hope you enjoyed them Taleesha, they are so good!ReplyCancel

  • Lee

    Husband loved the look of them so much he jumped up and made them for afternoon tea. 😀ReplyCancel

    • Katrina - The Organised Housewife

      Ooh what a good man, hope you loved them too, they are so good!ReplyCancel

  • […] Cinnamon Scrolls – delicious and really easy, view recipe here. […]ReplyCancel

  • Tam

    We made these for afternoon tea yesterday here in Brazil. My husband loved them! It was tricky finding some of the ingredients/translating them to what they are called here but it was well worth the effort. Thanks for this delicious recipe Katrina. It made two home-sick Aussies happy :-)ReplyCancel

    • Katrina - The Organised Housewife

      Hi Tam, Ooh how lovely! Glad they enjoyed them .:)ReplyCancel

  • These look just amazing thank you! Will try these on the weekend. xxReplyCancel

    • Katrina - The Organised Housewife

      Ooh they are so yummy! I must say they don’t last long in our house.:)ReplyCancel

  • Annie

    These didn’t work out for me, followed the recipe really closely but they ended up tasting like flour and were not fluffy or very strong with the cinnamon flavour :/ReplyCancel

    • Katrina - The Organised Housewife

      Oh no, i am sorry to hear that Annie.:( I hope that if you give them a try again they work our for you.:)ReplyCancel

  • Elly

    Ive made these multiple times and everyone (including me) love them :)
    But i was wondering if there is a way to make the dough softer when eating, i find it either too dry maybe… Haha
    I made a change by making a thicker butter cinnamon mix to spread onto the dough, that was nice :)
    These are really beautiful though :)ReplyCancel

    • Katrina - The Organised Housewife

      They are super yummy aren’t they! Elly maybe try kneading the dough for a little longer, it should help!ReplyCancel

      • Elly

        Hii :)
        Another question, is it possible to make the dough and keep it? I need to make them on saturday and again on tuesday, so it would be nice to make double on sat and just get the rest out on tuesday
        If i can keep it, will i just knead the dough again to make it plyable :)ReplyCancel

  • Amanda

    Am I missing something? Where’s the dough recipe? Or is it some sort of pre-bought dough???ReplyCancel

    • Kate - Kat's Assistant

      It’s at the very top, Amanda. Just above the filling recipe.ReplyCancel

  • […] Cinnamon Scrolls – delicious and really easy, view recipe here. […]ReplyCancel

  • Rachael

    Do you think I could mix and kneed in a mixmaster using a dough hook then just roll out on a floured surface?ReplyCancel

  • Katrina - The Organised Housewife

    Rachael, you could just use a normal mixing tool, the dough isn’t too hard :)ReplyCancel

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