Soft, sweet and ever-so-flaky, this super easy cinnamon scroll recipe is so moreish that I only allow myself to bake them on special occasions. It’s virtually impossible to only eat one, particularly straight from the baking tray when they’re soft, warm and sticky.
Fortunately, the two “end” scrolls (which will never look quite a nice as the others), are known to be guilt and calorie free. Cooks privilege.
Thought to have originated in Sweden, cinnamon scrolls have become an institution across the developed world. Topped with a vanilla scented glaze, these buttery, gooey rolls are sublime, (and my absolute favourite thing to eat).
- 2 cups of self raising flour
- A pinch of salt
- 100g of very cold, chopped butter
- ⅔ of a cup of milk
- 100g softened butter
- 4 tablespoons of brown sugar
- 2 teaspoons of ground cinnamon
- ½ Cup of pure icing sugar
- 2 teaspoons of boiling water
- ½ tsp of vanilla essence
- Preheat your oven to 210C, of 415F and cover a baking tray in baking paper.
- Sift the flour and salt into a mixing bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Alternately, if you have a food processor, you'll get best results from putting the flour, salt and butter into the food processor bowl and pulsing until the mixture reaches the desired consistency.
- If you've used a food processor to blend the butter and flour, tip the mixture into a large mixing bowl before continuing.
- Make a well in the middle of your flour mixture and pour in the milk.
- With a butterknife, gently mix the milk into the flour until you have a soft dough. If dough is too dry to come together, add a little more milk a teaspoon at a time until a soft dough forms.
- Using your hands, gently bring the dough together and briefly and lightly, knead on a floured surface until the dough is smooth.
- Roll the dough out into a rectangle about 40x25cm (or 16x10inches) and about a quarter inch thick (5mm).
- Place all the ingredients in a large bowl.
- Using an electric mixer or beaters, beat until fluffy and light in colour.
- Using a large silicone spatula, spread the filling evenly over the pastry rectangle.
- Roll up the dough from the long side, then using a very sharp knife, cut the dough roll into 12 even pieces.
- Place the uncooked scrolls on the baking sheet, about an inch apart from each other, swirl side up.
- Bake for 12-15 minutes, or until scrolls are golden and about doubled in size.
- Take the scrolls out of the oven and leave them to cool a little.
- When scrolls are just warm, drizzle with the vanilla glaze.
- Sift the icing sugar into a small bowl.
- Add the boiling water and vanilla essence and stir well until smooth.