Name: Cinnamon Scrolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: Western
Ingredients: 3 cups All-Purpose Flour; 1/2 cup Caster Sugar; 1 tablespoon Caster Sugar (for activating yeast); 1 3/4 teaspoon Instant Dry Yeast; 1/4 cup Water (lukewarm); 3/4 cup Milk (warm); 1 teaspoon Vanilla Extract; 150 grams Butter (softened); 1 Egg; 1/2 cup Brown Sugar; 100 grams Butter (softened); 2 tablespoons Ground Cinnamon

Introduction

Cinnamon scrolls are soft, sweet, and bursting with warm cinnamon flavor—perfect for breakfast or an afternoon treat. These homemade scrolls have a tender dough wrapped around a spiced sugar filling, creating a delightful pastry that’s sure to please. Let’s dive into making these irresistible cinnamon scrolls from scratch.

A tray filled with 15 cinnamon rolls arranged close together in three rows and five columns, each roll showing multiple layers of golden brown dough spiraled with a dark brown cinnamon sugar filling, the texture of the dough is soft and slightly fluffy, with some rolls having a slightly darker baked top and edges, all sitting on white parchment paper inside a black baking tray, photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a mug, combine 1/4 cup water and 1 tablespoon caster sugar. Sprinkle 1 3/4 teaspoons instant dry yeast over the top and leave it aside for 5 minutes to activate.

Step 2: In a mixing bowl, mix 3 cups all-purpose flour with 1/2 cup caster sugar. Add 1 egg, 3/4 cup milk, 1 teaspoon vanilla extract, 150 grams butter, and the yeast mixture to the bowl. Stir all ingredients until combined.

Step 3: On a lightly floured surface, knead the dough for 3 to 4 minutes until smooth. Place it in a clean bowl, cover with plastic wrap, and set aside in a warm place for about 1 hour, until the dough doubles in size.

Step 4: For the filling, combine 1/2 cup brown sugar, 1/4 cup caster sugar, and 2 tablespoons ground cinnamon in a jug. Mix well.

Step 5: Once the dough has risen, punch it down and knead for a few minutes. Roll the dough out into a large rectangle about 40 cm by 30 cm. Spread 100 grams softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top.

Step 6: Starting from one of the long edges, gently roll the dough into a log. Cut the log into sixteen equal slices and arrange them on a baking tray lined with non-stick baking paper. Cover with a clean wrap and let rise in a warm spot for another hour.

Step 7: Preheat your oven to 350°F (180°C).

Step 8: Brush the tops of the scrolls with melted butter. Bake them in the preheated oven for about 30 minutes until golden brown. Let the scrolls cool in the tray for a few minutes before serving.

Storage

Store leftover cinnamon scrolls in an airtight container at room temperature for up to 2 days. To keep them soft, warm gently in the microwave for 10-15 seconds before serving. For longer storage, freeze the baked scrolls in a sealed container for up to 1 month. Thaw overnight in the fridge and warm before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling and filling.

What can I use instead of caster sugar?

If you don’t have caster sugar, you can finely grind granulated sugar in a food processor to achieve a similar texture, or use regular granulated sugar as a substitute.