Name: Cinnamon Scrolls
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Dough; 2 cups Edmonds Self Raising Flour (300g); ⅛ tsp salt; 90g Tararua Butter, cubed; ⅔ cup Meadow Fresh Original Milk (160ml); Filling; 120g Tararua Butter, softened; ¼ cup Chelsea Soft Brown Sugar (50g); 2 tsp Chelsea White Sugar; 1 ½ tsp ground cinnamon; Icing; 1 cup Chelsea Icing Sugar (150g); 1 ½ - 2 Tbsp boiling water

Details page sections

Bread

Cinnamon Scrolls

4.4

Preparation

25 mins

Bake

25 mins

Difficulty

Easy

Servings

Cinnamon scrolls are such a treat! If you thought you couldn't make good cinnamon scrolls without yeast, then this recipe will prove you wrong! They're SO good (not to mention, quick and easy)!

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Ingredients
Method

Ingredients

Dough

2 cups Edmonds Self Raising Flour (300g)
⅛ tsp salt
90g Tararua Butter, cubed
⅔ cup Meadow Fresh Original Milk (160ml)

Filling

120g Tararua Butter, softened
¼ cup Chelsea Soft Brown Sugar (50g)
2 tsp Chelsea White Sugar
1 ½ tsp ground cinnamon

Icing

1 cup Chelsea Icing Sugar (150g)
1 ½ - 2 Tbsp boiling water

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

185

What did you think of this recipe?

todd

didnt rise and were very dry

phea

I wouldnt say the best. i didnt end up cooking them, as the dough wasnt working so tried another recipie, but the chooks had a good feed!

Lily

Amazing

Rose

What a perfect way to start our Good Friday morning....delicious morning tea..I made this with a little more cinnamon sugar in the filling..came out great..family loved it...now I don't have to buy this for morning tea at work because I found the perfect recipe :)

James

The butter and sugar mix will run, and on a flat try there's no stopping it. Add the scones to a muffin tray not a flat tray and it's much cleaner. The excess will form around the scone's bottom making a delicious toffee at the base when cool.

Liv Austin

Just made these for the family and they were DELISH!Amazing filling, icing and dough and will 110% make again! If I had to say one bad thing, it would be that they were a tiny bit scone like on the outside ( Perfect on the inside ) but that is because I over kneaded it. Love it! Thanks!

James

A delicious, yet straightforward recipe!

Tracey

Great scrolls yum

Nicki

Gone in a flash....delish!!!( cinnamon added to icing too)

Lovetobake

I loved this recipe - easy and yummy!

Method

Preheat oven to 180°C bake / 160°C fan bake. Take 2 x 6-hole Texas muffin tins and grease 8 holes (the mixture should make 8 scrolls).

Dough
Sift flour and salt into a medium-large bowl. Add the butter and rub in using your fingertips.

Make a well in the centre and add most of the milk. Mix gently to form a soft dough, adding the rest of the milk if necessary.

Turn out onto a lightly floured surface and knead until smooth. Roll dough out to a 25cm x 40cm rectangle, approximately 0.5cm thick.

Filling
Using an electric mixer, beat butter, Chelsea Soft Brown Sugar, Chelsea White Sugar and ground cinnamon until light and fluffy. Spread evenly over the rolled out dough.

Roll dough up tightly from the long side. Use your hands to gently elongate the roll a little, if it needs evening out. Using a sharp knife, slice dough into 3cm rounds.

Place rounds in prepared tins. Cook for 25 minutes, until well risen and golden brown.

Icing
Place Chelsea Icing Sugar and 1 1/2 tablespoons boiling water in a small bowl. Mix until smooth, adding extra water if needed to form a drizzling consistency. Drizzle icing over hot scrolls.

Best served warm! Scrolls keep well for 2-3 days and can be reheated in the oven or microwave.