These cinnamon scrolls are absolutely delicious. I have made them countless times now and everybody gets excited when they smell them cooking in the oven. These are my typical rainy day morning tea, served with a hot cuppa or hot chocolate, you can’t go wrong! My kids said they tasted the same as donuts and the glaze over the top makes them so delightful.
They are very easy to make and not time-consuming at all as the dough doesn’t include yeast so you don’t have to wait for it to prove. Roll the dough into a 20cm x 30cm rectangle.
Brush dough with melted butter.
Sprinkle with cinnamon and sugar.
Roll from longest side into a log. I use a lettuce knife I found years ago at Myer to slice my dough. This knife is plastic, slices well through the dough, not squishing it and it won’t cut my silicon mat I use on my bench.
Place each slice into a lined baking dish, flatten slightly and bake.
Drizzle over the icing, these are best served warm.
The Most Delicious Cinnamon Scrolls
Prep Time | Cook Time | Total Time |
10 mins | 25 mins | 35 mins |
- 2 cups plain flour
- 2 teaspoons caster sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups thickened cream
- 1 tablespoon unsalted butter, melted
- 2 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- ½ cup icing sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 180C.
- Place flour, sugar, baking powder and salt into a bowl.
- Add the cream and stir until just combined.
- Lightly flour bench space.
- Knead dough on floured surface until smooth (approx 30 seconds).
- Roll the dough into a 20cm x 30cm rectangle.
- Combine brown sugar and cinnamon
into a small bowl. - Brush dough with melted butter.
- Sprinkle the sugar mixture evenly over dough.
- Roll from longest side to form a scroll.
- Cut into 8 equal slices.
- Place each slice into a baking dish, flatten slightly.
- Bake for 20-25 minutes or until golden.
- Place on wire rack while you are making the icing.
- In a small bowl whisk the icing sugar and milk.
- Pour the icing over the scrolls.
- Serve warm.
By Kat – The Organised Housewife
This post was originally published on March 2nd 2013, it has recently been updated with new images.
107 comments
When I make these (often for breakfast meetings) I add crumbled walnuts and sultana’s, Soooo yummy.
ooh yum, that’s sounds delicious!
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!!
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 🙂
I made these tonight for dessert they were gone in 5min and have been ordered to make them again
They are so yummy aren’t they and so easy to make 🙂
What is thickened cream?
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!
It’s pouring cream with gelatin added as a thickener so it whips well. Very common here in Australia in the supermarket.
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 🙂
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.
You will love this then, super easy and not much to it at all. Can’t go wrong 🙂
Are you ment to put water when doing the dough as it wouldn’t combined so I added water to it then it worked?
Anyone tried them with gluten free flour?
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 up
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.
Ooh yum Nutella sounds like a very delcious idea, how did they turn out?
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.
Could these be made with Zymil cream (Lactose free)?
I’m actually not sure, sorry Liz.
Thickened cream? Can someone explain that further? Heavy cream? Whipping Cream? Thanks!
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.
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.
I am sure its the same consistency as whipping cream in the states.
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!!
Is someone able to clarify what TLB means? I have never heard of this measurement.
I’m going to guess Tablespoon? I was wondering the same thing
Yum, these look fabulous! I live in Melbourne though, so I wont be waiting for it to rain before I try these!
I loved these 🙂 Yum…..but unfortunately were not a hit for hubby & our 6 year old son 🙁
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?
I substitute 1/3 cup water mixed with 2/3 cup skim powdered milk for cream in recipes – works well
what does tlb mean if you’ve made it you must know, plz answer!
tlb = tablespoon
Think should read tbl = means table = tblsp = tablespoon.
Hi Kat, I wonder if this dough would work with Natural Yoghurt instead of thickened cream like your cheese and bacon scrolls?
I tried it and added a teaspoon of vanilla essence, they were SO good!
It possibly can Stephanie, would be a healthy alternative for sure
Do you think Soy yoghurt would work, instead of the cream. My son is allergic to dairy products.
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!
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.
Hi, would these freeze?
Hi Hayley,
Based on the ingredients used in the scrolls, there is no reason why you can’t freeze them.
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! 🙂
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)
This is a really fast version Joyce and why I love it so much as it doesn’t include the yeast, less work!
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.
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… 🙂
Can these be frozen? Thank you
Making for Easter breakfast
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.
Wonderful Christy, do you mind sharing the recipe, I can share it with the rest of the community.
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!
Ooh so happy you and your 5 year old enjoyed them.:)
These were delicious however had a weird baking soda aftertaste when followed the recipe measurements correctly :S
Oh that’s not good, maybe try a little less next time.:)
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. 🙂
Just got my boyfriend to run down the shops and get me the ingredients! Can’t wait to start baking these up! Yummo.
Hope you enjoyed them Taleesha, they are so good!
Husband loved the look of them so much he jumped up and made them for afternoon tea. 😀
Ooh what a good man, hope you loved them too, they are so good!
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 🙂
Hi Tam, Ooh how lovely! Glad they enjoyed them .:)
These look just amazing thank you! Will try these on the weekend. xx
Ooh they are so yummy! I must say they don’t last long in our house.:)
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 :/
Oh no, i am sorry to hear that Annie.:( I hope that if you give them a try again they work our for you.:)
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 🙂
They are super yummy aren’t they! Elly maybe try kneading the dough for a little longer, it should help!
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 🙂
Am I missing something? Where’s the dough recipe? Or is it some sort of pre-bought dough???
It’s at the very top, Amanda. Just above the filling recipe.
Do you think I could mix and kneed in a mixmaster using a dough hook then just roll out on a floured surface?
Rachael, you could just use a normal mixing tool, the dough isn’t too hard 🙂
Hi Katrina i don’t have any cream but i do have greek yoghurt. Would this work in place of the cream?
Hi Sheridan, so sorry I missed this, how did you go with the yoghurt?
Katrina, they turned out really well actually. The kids loved them and have asked could i make them again. I didnt use as much yoghurt as the recipe said for cream. And they were fine. Will make again but with cream to see if there is much of a difference.
I’ve just made these with gluten free flour and instead of thickened cream i used 1/2 cup of lactose free greek yogurt and 3/4 cup lactose free cream (zymil). They are delicious! Dough was extremely sticky so very hard to work with -they look ugly but taste great. Next time I’ll either decrease cream or increase flour, great suggestion by a PP to roll dough between baking paper
thank you for sharing Jay, great to know that you can use the gluten free flour 🙂
Does anyone know how I could make these savoury? Wanting to make cheesymite ones! Thanks!
Hi Cammie, I make vegemite scrolls all the time, here are a few recipes for you: https://theorganisedhousewife.com.au/?s=vegemite+scrolls
where is the recipe for these?
all i can see is the photos
YUM YUM YUM! I love that you added the cream to the dough, it makes all the difference. Well done!
I’m a mother of 2 ( ages 5 & 3) I love you Blog. Keep up the good work 😉
We love this one to…. THE BEST hands down, so glad you enjoyed it too 🙂
I’ve been wanting to try these for ages and finally made them for afternoon today. They were absolutley amazing, all 4 of my kids and hubby were making yummy noises while they were eating them. The only thing they were disappointed with was that there wasn’t enough for them to take to school tomorrow (there are a couple left over for an evening treat one the kids are in bed though ?
LOL, yes there is never left over in our house for these either….. they are so delicious, I am really glad you found the time to make them!
what is caster sugar? and what is 180C in Fahrenheit ? thanks
180 is in degrees Linda. Caster sugar is a fine white sugar.
I think 180 degrees C would equate to 350 degrees F
Hi Linda Taormina! Are you in the US? If so, caster/castor sugar here (Australia) is known as “super-fine” sugar in the US. 180C (degrees Celsius) is 356F (degrees Fahrenheit) I hope this helps. I only know this because Donna Hay has the US conversions/terms in her recipe books! I also can’t wait to try these. I’ve bought the ingredients then forgotten all about it many times. Not today, though! They’re going to be our after school treat! Yum!
Hi Kat, I’ve just printed off your Easy Beef Curry recipe and found that there was some co outer jargon on instruction numbe 5. Was there anything else at that point that needed to be done other than ‘add potatoes’ and to stir for 2 minutes? Thanks Sue
Can i use milk instead of cream? Or half halff?
Thank you for these yummy and easy cinnamon scroll recipe 🙂 my family loved it!
Ooh that’s great to hear, I am so glad, they are super easy to make aren’t they!
i added a bit of puree apple into mine. yummo
ooh that would add a lovely twist, and make them lovely and moist!
it’s a good recipe. i found there wasn’t quite enough filling to cover how thin i rolled out the dough, so i made some more – ended up with about 12 scrolls.
i also added a little frangelico for a nutty flavour, smelled amazing baked in. i substituted honey for caster sugar and didn’t make the glaze because i don’t really have a sweet tooth! the dough is a quickbread though, so it’s going to be like a scone-y biscuit, not puffy. they’re lovely and soft in the middle.
Hi I’m going to bake and freeze these for school lunches and for morning tea for hubby and I ?? Love your blog!
Delicious but more like a scone consistency than the fluffy cinnamon rolls i was chasing will definitely make again but not if I’m chasing a cinnamon scroll ?
Delicious! I only had 3/4 cup of cream so made half the amount. Perfect for afternoon tea for me and the kids. Will definitely make these again.
These were delicious!! I used bread flour and I didn”t have quite enough cream so after reading some of the comments I used a couple of tablespoons of greek natural yogurt and they turned out fantastic! I’ve never made cinnamon scrolls before and I will use this recipe from now on!! 🙂
made these in my schools food and hospitality class me n my sister love them very yummy didn’t last long haha 🙂
This is awesome, when food doesn’t last long it shows your onto a winner!
These are absolutely delish, a big family favourite. If I have one in the basket I also grate a Granny Smuth apple mmm
Oh yes grated apples would be yummy in this scroll
My cream was 10 days out of date (whoops!!) so I made this with Chobani natural yoghurt and a dash of milk instead. Also used coconut sugar as about 1000 ants were having a party on the bag of brown sugar!! Turned out beautifully. I really like the tip of flattening them slightly. The last time I made scrolls I didn’t do that and they unrolled too easily and were a bit too tall. Very happy with the outcome of these.