The Most Delicious Cinnamon Scrolls

These mouthwatering iced cinnamon scrolls are a quick, easy and delicious treat for afternoon tea. 

These iced 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 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.
Easy-delicious-Cinnamon-Scrolls
My cinnamon scrolls 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. This helps the cinnamon mix that you will make in the next step stick to the dough.
Sprinkle with cinnamon and sugar mix all the way to the edge. You will see mine is still a bit lumpy, that is OK, you’ll get an extra bit of sweetness with that bite.
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. Then once out of the oven drizzle over the icing, these are best served warm.
Print

The Most Delicious Cinnamon Scrolls

Quick, easy and delicious treat for afternoon tea.

  • Author: Katrina - The Organised Housewife
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Scrolls

Ingredients

Scale

Dough:

  • 2 cups plain flour
  • 2 teaspoons caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cups thickened cream

Filling:

  • 1 tablespoon unsalted butter, melted
  • 2 tablespoon brown sugar
  • 2 teaspoons ground cinnamon

Icing:

  • ½ cup icing sugar
  • 1 tablespoon milk

Instructions

  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. Place 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.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!

KAT'S lunchbox recipe cookbook

50 freezer friendly recipes that make for perfect no-fridge, no-heat lunches ideal for school, work, or even picnics!

The easy to follow recipes with full colour photos, and my how-to guide at the beginning of the book, means both experienced bakers and those a little newer to the kitchen, will have all the help they need.

YOU MAY LIKE
Mason Cash Mixing Bowls - Varity of colours
CHASSEUR_SPAT-BRUSH-SPOON-SET_DUCK-EGG-BLUE
Chasseur Baking Tool Set – Duck Egg Blue
Shopping List Notepads - various designs

You may also like

128 comments

Jo Parkinson March 2, 2013 - 10:37 AM

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

Reply
Katrina March 2, 2013 - 9:27 PM

ooh yum, that’s sounds delicious!

Reply
Lisette March 2, 2013 - 10:57 AM

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!!

Reply
Katrina March 2, 2013 - 9:29 PM

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 🙂

Reply
Sue Stubbings March 2, 2013 - 7:38 PM

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

Reply
Katrina March 2, 2013 - 9:17 PM

They are so yummy aren’t they and so easy to make 🙂

Reply
Cammie June 1, 2020 - 12:57 PM

Help! Mine came out really dense and tough! What did I do wrong 🙁

Reply
Katrina - The Organised Housewife June 2, 2020 - 1:13 PM

Oh no, that’s no good. This hasn’t happened to me before. I would suggest making sure you don’t over-mix the ingredients. You want them just lightly combined. I hope this helps! Kat x

Reply
Jill March 3, 2013 - 10:35 PM

What is thickened cream?

Reply
Angela s May 27, 2014 - 12:45 AM

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!

Reply
Colette August 23, 2014 - 9:56 PM

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

Reply
Angela March 4, 2013 - 7:29 AM

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 🙂

Reply
Jo March 4, 2013 - 3:52 PM

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.

Reply
Katrina March 11, 2013 - 9:55 AM

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

Reply
Tamara July 7, 2016 - 3:15 AM

Are you ment to put water when doing the dough as it wouldn’t combined so I added water to it then it worked?

Reply
Gillian March 4, 2013 - 4:40 PM

Anyone tried them with gluten free flour?

Reply
Gillian March 8, 2013 - 12:10 PM

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

Reply
Jane September 27, 2015 - 3:05 PM

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.

Reply
Katrina - The Organised Housewife September 28, 2015 - 7:11 PM

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

Reply
Jane September 30, 2015 - 3:28 PM

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.

Reply
Caro September 3, 2021 - 2:50 PM

Have you tried a thinner nutella glaze instead? I’m not sure if that’s what you already did, but that might be lighter? Best of luck!

Liz Rickards March 4, 2013 - 7:08 PM

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

Reply
Katrina March 11, 2013 - 9:54 AM

I’m actually not sure, sorry Liz.

Reply
klv March 6, 2013 - 1:42 AM

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

Reply
Katrina March 6, 2013 - 9:24 AM

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.

Reply
Diana May 13, 2014 - 5:36 PM

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.

Reply
lee April 5, 2015 - 1:52 PM

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

Reply
Yvette July 15, 2019 - 2:50 PM

For you, the Dutchies out here and myself so I remember later on: I researched a bit and the thickened cream can be replaced by Crème Fraîche! Both have a fat percentage of 35%.

Reply
Sarah March 6, 2013 - 9:00 PM

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!!

Reply
Emily March 8, 2013 - 12:39 AM

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

Reply
Kylie March 8, 2013 - 9:38 AM

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

Reply
Tracy Brewis March 8, 2013 - 9:12 AM

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

Reply
Tegz March 9, 2013 - 5:44 PM

I loved these 🙂 Yum…..but unfortunately were not a hit for hubby & our 6 year old son 🙁

Reply
Eleanor April 1, 2013 - 7:36 AM

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?

Reply
JULI December 27, 2013 - 8:43 PM

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

Reply
Mikeelie April 7, 2013 - 8:14 PM

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

Reply
Katrina April 7, 2013 - 10:23 PM

tlb = tablespoon

Reply
. Marie August 29, 2015 - 11:16 AM

Think should read tbl = means table = tblsp = tablespoon.

Reply
Stephanie September 8, 2013 - 7:44 PM

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

Reply
Stephanie September 8, 2013 - 8:37 PM

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

Reply
Katrina September 27, 2013 - 8:30 AM

It possibly can Stephanie, would be a healthy alternative for sure

Reply
Deanna January 3, 2014 - 6:15 AM

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

Reply
Katrina January 3, 2014 - 1:35 PM

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!

Reply
Helen January 4, 2014 - 3:47 PM

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.

Reply
Hayley Daniel Bartlett December 27, 2013 - 7:51 AM

Hi, would these freeze?

Reply
lee April 5, 2015 - 1:59 PM

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

Reply
Joyce Bee December 28, 2013 - 4:40 PM

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! 🙂

Reply
Elise July 31, 2014 - 8:46 PM

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)

Reply
Katrina July 31, 2014 - 9:12 PM

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

Reply
Jenny January 20, 2014 - 5:09 PM

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.

Reply
BGDino January 26, 2014 - 5:51 PM

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… 🙂

Reply
Rachael Uryszek February 2, 2014 - 9:44 PM

Can these be frozen? Thank you

Reply
Krys Hapgood April 18, 2014 - 12:19 AM

Making for Easter breakfast

Reply
Christy May 21, 2014 - 8:16 AM

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.

Reply
Katrina May 22, 2014 - 11:04 AM

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

Reply
Gemma August 11, 2014 - 4:38 AM

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!

Reply
Katrina August 11, 2014 - 10:08 AM

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

Reply
Millie August 21, 2014 - 9:44 AM

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

Reply
Katrina August 22, 2014 - 12:57 PM

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

Reply
Eileen February 11, 2015 - 1:56 PM

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. 🙂

Reply
Taleesha harria September 26, 2014 - 10:37 AM

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

Reply
Katrina - The Organised Housewife October 1, 2014 - 8:35 AM

Hope you enjoyed them Taleesha, they are so good!

Reply
Lee September 28, 2014 - 5:29 PM

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

Reply
Katrina - The Organised Housewife October 1, 2014 - 8:35 AM

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

Reply
Tam November 10, 2014 - 10:35 PM

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 🙂

Reply
Katrina - The Organised Housewife November 12, 2014 - 9:40 AM

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

Reply
Annabel Smith February 11, 2015 - 9:38 PM

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

Reply
Katrina - The Organised Housewife February 12, 2015 - 9:03 AM

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

Reply
Annie February 28, 2015 - 6:16 PM

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 :/

Reply
Katrina - The Organised Housewife March 2, 2015 - 9:00 AM

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

Reply
Elly June 10, 2015 - 10:20 PM

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 🙂

Reply
Katrina - The Organised Housewife June 11, 2015 - 8:26 AM

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

Reply
Elly July 15, 2015 - 2:25 PM

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 🙂

Reply
Amanda June 22, 2015 - 8:28 AM

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

Reply
Kate - Kat's Assistant June 26, 2015 - 8:51 AM

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

Reply
Rachael September 7, 2015 - 12:45 PM

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

Reply
Katrina - The Organised Housewife September 28, 2015 - 7:00 PM

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

Reply
Sheridan February 10, 2016 - 11:08 AM

Hi Katrina i don’t have any cream but i do have greek yoghurt. Would this work in place of the cream?

Reply
Katrina - The Organised Housewife February 12, 2016 - 1:57 PM

Hi Sheridan, so sorry I missed this, how did you go with the yoghurt?

Reply
Sheridan February 12, 2016 - 2:19 PM

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.

Reply
Jay February 11, 2016 - 1:58 PM

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

Reply
Katrina - The Organised Housewife February 12, 2016 - 2:28 PM

thank you for sharing Jay, great to know that you can use the gluten free flour 🙂

Reply
Cammie March 18, 2016 - 12:15 PM

Does anyone know how I could make these savoury? Wanting to make cheesymite ones! Thanks!

Reply
Katrina - The Organised Housewife March 21, 2016 - 11:10 AM

Hi Cammie, I make vegemite scrolls all the time, here are a few recipes for you: https://theorganisedhousewife.com.au/?s=vegemite+scrolls

Reply
nicole morris March 23, 2016 - 5:22 PM

where is the recipe for these?
all i can see is the photos

Reply
mariah April 9, 2016 - 10:00 AM

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 😉

Reply
Katrina - The Organised Housewife April 11, 2016 - 3:20 PM

We love this one to…. THE BEST hands down, so glad you enjoyed it too 🙂

Reply
Tan April 17, 2016 - 4:18 PM

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 ?

Reply
Katrina - The Organised Housewife April 18, 2016 - 8:41 AM

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!

Reply
LINDA Taormina June 1, 2016 - 10:18 AM

what is caster sugar? and what is 180C in Fahrenheit ? thanks

Reply
Katrina - The Organised Housewife June 2, 2016 - 9:42 AM

180 is in degrees Linda. Caster sugar is a fine white sugar.

Reply
Mairi January 31, 2018 - 1:14 PM

I think 180 degrees C would equate to 350 degrees F

Reply
Vicki O'Neill June 13, 2016 - 11:23 AM

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!

Reply
Sue July 1, 2016 - 10:42 AM

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

Reply
Elly July 21, 2016 - 1:25 PM

Can i use milk instead of cream? Or half halff?

Reply
Lovelyn August 4, 2016 - 6:49 AM

Thank you for these yummy and easy cinnamon scroll recipe 🙂 my family loved it!

Reply
Katrina - The Organised Housewife August 8, 2016 - 6:47 PM

Ooh that’s great to hear, I am so glad, they are super easy to make aren’t they!

Reply
Sarah October 17, 2016 - 8:03 PM

i added a bit of puree apple into mine. yummo

Reply
Katrina - The Organised Housewife October 18, 2016 - 8:14 AM

ooh that would add a lovely twist, and make them lovely and moist!

Reply
chai December 17, 2016 - 3:18 PM

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.

Reply
Tammy January 26, 2017 - 2:51 PM

Hi I’m going to bake and freeze these for school lunches and for morning tea for hubby and I ?? Love your blog!

Reply
Kasia Robinson March 19, 2017 - 8:20 AM

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 ?

Reply
Brielle April 5, 2017 - 3:59 PM

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.

Reply
Casey June 4, 2017 - 8:55 PM

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!! 🙂

Reply
Ashlee July 28, 2017 - 1:45 PM

made these in my schools food and hospitality class me n my sister love them very yummy didn’t last long haha 🙂

Reply
Katrina - The Organised Housewife July 31, 2017 - 12:05 PM

This is awesome, when food doesn’t last long it shows your onto a winner!

Reply
Tina G September 20, 2017 - 7:27 PM

These are absolutely delish, a big family favourite. If I have one in the basket I also grate a Granny Smuth apple mmm

Reply
Katrina - The Organised Housewife September 21, 2017 - 9:33 AM

Oh yes grated apples would be yummy in this scroll

Reply
Carla May 4, 2018 - 6:40 PM

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.

Reply
Martina June 23, 2018 - 12:13 AM

Didn’t work for me, just a plain biscuit sort of dough – but I wasn’t surprised as the dough recipe is really more a biscuit recipe

Reply
Jessa Birchard July 7, 2018 - 11:25 PM

I really wish I had looked at your photos and read the reviews before I made this. It’s unfortunately just not a practical recipe, I only used it because I had thickened cream I needed to use up in the fridge and no yeast. I would suggest not trying to simplify already simple dough recipes just because you aren’t prepared to put in the extra effort… tastes good regardless, I just am not a fan of the entirely unrolled scrolls.

Reply
Linda August 9, 2019 - 6:17 PM

I made your cinnamon scrolls gluten free and dairy free. Used coconut yogurt instead of cream and dairy free butter for the inside. I added a splash of coconut milk to the mix as was not coming together quite right. Tasted yum .

Thanks for the recipe 🙂

Reply
Katrina - The Organised Housewife August 13, 2019 - 2:53 PM

Ooo sounds delicious Linda! Thank you for sharing this gluten and dairy free option 🙂 Kat x

Reply
Iza October 17, 2019 - 4:32 PM

Did everyone’s taste more cakey than doughy? It wasn’t the same texture and taste as normal cinnamon scrolls you buy from bakers delight

Reply
Amanda November 3, 2019 - 4:58 PM

Can someone give me a replacement for the cream?

Reply
Katrina - The Organised Housewife November 7, 2019 - 3:20 PM

Amanda one of my readers used coconut yogurt instead of cream and said it was delicious 🙂 Kat x

Reply
Shareena February 8, 2020 - 5:43 PM

Absolutely beautiful, Definitely will make again!! ???

Reply
Shareena February 8, 2020 - 5:44 PM

Those question marks are meant to be emojis!!

Reply
Katrina - The Organised Housewife February 11, 2020 - 3:22 PM

Glad you loved them Shareena!

Reply
Lali September 26, 2020 - 10:57 AM

i didnt use thickened cream and i think i ruined them

Reply
Katrina - The Organised Housewife September 28, 2020 - 2:41 PM

Hopefully you give this recipe another go with thickened cream – it’s well worth it, I promise! Kat x

Reply
Easter Treats to Make - The Organised Housewife - General Chit Chat March 19, 2021 - 1:57 PM

[…]   MAKE MY: Cinnamon Scrolls Recipe […]

Reply
Sylvie March 19, 2021 - 6:03 PM

These scrolls look delicious and it could be a great treat during the lockdown!
I live in France and what you call thickened cream is not available here. Do you think I could replace it with thick crème fraîche?
Take care.

Reply
Katrina - The Organised Housewife March 24, 2021 - 1:07 PM

Hi Sylvie, yes I think creme fraiche would work. Pure cream would be fine as well. Kat x

Reply
Sylvie December 5, 2021 - 6:49 PM

The dough is slightly sticky and difficult to knead…yet the result is just great…

Reply
Sylvie December 5, 2021 - 6:50 PM

The dough is slightly sticky using creme fraiche and difficult to knead…yet the result is just great…

Reply

Leave a Comment

Recipe rating