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Cinnamon Scrolls with Lemon Icing
Cinnamon Scrolls with Lemon Icing

Cinnamon Scrolls with Lemon Icing

1 hours
35 mins

Straight out of the oven our cinnamon scrolls smell divine! Add a spread of butter inside and you'll be melting over the flavour.

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  • Ingredients
  • Method



  • 1¼ teaspoons (7g) dry yeast
  • ⅔ cup (160ml) lukewarm milk
  • 3 cups (450g) plain flour
  • ¼ cup (60g) Chelsea Raw Caster Sugar
  • ¼ teaspoon salt
  • 2 extra-large eggs, lightly beaten
  • 125g butter, melted
  • 2 teaspoons vanilla paste

Spiced Butter and Currant Filling

  • 100g butter softened
  • ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
  • 2 teaspoons ground cinnamon
  • ½ cup dried currants

Lemon Drizzle Icing

  • 1 cup (150g) Chelsea Icing Sugar, sifted
  • 2 teaspoons boiling water
  • 1 tablespoon lemon juice

Chelsea Products in Recipe

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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Place yeast and milk in a bowl and stir until combined. Place aside in warm place for 5 minutes or until bubbles appear.
In a large mixing bowl combine flour, Chelsea Raw Caster Sugar, salt, eggs, butter, vanilla and yeast mixture. Beat with a dough hook attachment on low for 1 minute or until just combined. Increase speed to high and beat for a further 6-8 minutes or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
For spiced butter and currant filling - combine butter, Chelsea Soft Brown Sugar and cinnamon in a bowl and beat with an electric mixer on high for 5 minutes or until light and fluffy. Fold through currants.
Roll out dough between baking paper to create a 60cm x 25cm rectangle. Spread with butter, leaving 1cm border. Starting with the longest side, roll dough tightly into a log. Cut into 12 pieces. Grease a 30cm x 20cm pan. Place bun pieces, scroll side up into a greased pan and cover with a damp towel and set aside for a further 45 minutes or until doubled in size.
Bake in a pre-heated oven at 180ºC (160ºC fan forced) for 20 minutes. Cover loosely with foil and bake a further 15 minutes or until dough is cooked through. Allow to stand in tray for 15 minutes before turning out on a wire rack to cool.
For lemon drizzle icing - combine Chelsea Icing Sugar, water and lemon juice in a bowl and mix until combined. Drizzle over buns and serve.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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