Description
These Cinnamon Scrolls are soft, buttery, and packed with a sweet cinnamon filling, perfect for a cozy breakfast or afternoon treat. Made with a yeast-raised dough, rich butter, and a generous cinnamon and brown sugar filling, baked to golden perfection and brushed with melted butter for a shiny finish.
Ingredients
Scale
Dough
- 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
Filling
- 1/2 cup Brown Sugar
- 100 grams Butter (softened)
- 2 tablespoons Ground Cinnamon
Instructions
- Activate yeast: In a mug, combine 1/4 cup lukewarm water with 1 tablespoon caster sugar and 1 3/4 teaspoons instant dry yeast. Stir gently and let it sit for 5 minutes until frothy to activate the yeast.
- Mix dough ingredients: In a large mixing bowl, combine 3 cups all-purpose flour and 1/2 cup caster sugar. Make a well in the center and add the activated yeast mixture, 1 egg, 3/4 cup warm milk, 1 teaspoon vanilla extract, and 150 grams softened butter. Mix everything together until a dough forms.
- Knead the dough: On a lightly floured surface, knead the dough for 3 to 4 minutes until smooth and elastic. Place the dough in a clean bowl, cover with plastic wrap, and set aside in a warm spot for about an hour to allow it to double in size.
- Prepare the filling: In a jug or bowl, mix together 1/2 cup brown sugar, 2 tablespoons ground cinnamon, and 1/4 cup caster sugar (optional to enhance sweetness), ensuring all ingredients are well combined.
- Shape the dough: Once doubled in size, punch down the dough to release air. Knead briefly and roll it out on a floured surface into a large rectangle about 40 cm by 30 cm. Evenly spread 100 grams of softened butter over the surface using a spatula, then sprinkle the cinnamon-sugar mixture all over.
- Roll and cut: Starting from one of the longer edges, gently roll the dough into a tight log. Slice the roll into 16 even pieces. Place the slices cut-side up on a baking tray lined with non-stick baking paper. Cover with a clean plastic wrap and leave in a warm place for another hour to rise.
- Preheat oven: Preheat your oven to 350°F (180°C) to ensure it’s ready to bake the scrolls at the right temperature.
- Bake the scrolls: Brush the tops of each scroll with melted butter for a glossy finish. Bake in the preheated oven for approximately 30 minutes or until golden brown and cooked through. Remove from oven and let the scrolls sit in the tray for a few minutes before serving warm.
Notes
- Use warm water and milk (not hot) to activate yeast properly without killing it.
- Make sure to knead the dough until elastic to develop gluten for a soft texture.
- Letting the dough rise twice helps ensure light and fluffy scrolls.
- The cinnamon filling can be adjusted to taste—add more or less cinnamon or sugar.
- Brush with melted butter immediately after baking for the best shine and flavor.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Western
Keywords: cinnamon scrolls, cinnamon buns, sweet rolls, yeast dough, baked dessert, breakfast pastry
