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.
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These 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
- 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
- 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
intoa 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.
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