This recipe for The Easiest Cinnamon Scrolls has been a family favourite for years. It is a very quick and easy recipe and has very minimal ingredients.

I like to buy my baking ingredients in bulk which saves me lot of money. I buy the 500g blocks of yeast and store it in the freezer. The yeast I am using stays in a mason jar in the fridge, and it keeps for many months.

(Hints and Tricks) Please read first before making the scrolls

With this recipe, you can use warm milk OR warm water and milk powder. I always have milk powder in my pantry because it is cheaper than using store-bought milk.

How do I know if the milk or water is the right temperature? It will be blood temperature when you put your finger in the milk, and not too hot to touch. Think of a baby’s bottle heat.

Use a stand mixer or a bowl if you are hand kneading.

The dough will be tacky and slightly wet but that is ok. It will continue to absorb the flour while it doubles in size. A dry dough will produce a tough bread product, so it is important to have the bread dough be slightly tacky during the first rise. You can always add more flour after the rise time if you need to.

If you don’t have a warm spot in your home, you can place the bowl on a water bottle covered with a tea towel to help the dough rise.

I like to use a roasting pan for baking my scrolls as it has high sides and make nicer buns. I like to use a silicone mat for rolling out the dough.

How to freeze your scrolls

You can freeze these scrolls and pull them out of the freezer to thaw and rise before baking. Just freeze the scrolls once rolled into a log shape and before the second rise.

Use a lined tray to freeze the scrolls and once frozen, transfer to a suitable freezer bag or container.

Check out my video on my YouTube channel showing you how I make these delicious cinnamon scrolls. You can find it HERE

Prep Time:3

Cook Time:20

Total Time:3 20

Ingredients

Dough

4 1/4 cups plain flour or high grade flour
1 cup milk (or alternatively 1 cup of water & 2 tbsp milk powder) warm
50 g butter softened
2 eggs
1/4 cup white sugar
2 1/2 tsp instant yeast
2 tsp vanilla essence
1 tsp salt

Cinnamon Butter

50 g butter softened
1/4 cup brown sugar
1 tsp cinnamon

Icing

1 cup icing sugar
1 tsp vanilla essence
1 tbsp water you may need a little more

Instructions

In a mixing bowl (use a dough hook for mixer), add the warm milk (or warm water and milk powder), sugar and yeast and stir. Let the yeast bloom (until bubbly which takes around 5 minutes).
Once the yeast has activated, add the remaining dough ingredients to the bowl and mix until it forms a dough ball around the dough hook, or if you are hand kneading until the dough has come together.
Continue to knead for 2 minutes.
Set aside for 1 hour in a warm spot or until doubled in size.
Once the dough has risen, roll it on a floured surface into a rectangle shape. It should be even in size and thickness (roughly 50cm by 30cm).
To make the cinnamon butter, take the softened butter and spread it over the dough. Next, sprinkle the cinnamon and brown sugar over the top of the butter ensuring the surface of the dough is completely covered.
Roll up the longer side of the dough and make the log even in shape.
Cut it into either 8 bigger scrolls or 16 equal sized pieces.
Place the scrolls on a tray lined with baking paper, cover and allow to double in size again for around 1 hour.
Preheat oven to 180℃ fan bake and bake for 12-15 minutes, until lightly browned and cooked through.
To make the icing, combine the icing sugar, vanilla essence and water in a bowl. The icing can either be a runny consistency (like paint) or a thicker more spreadable icing. Just play around with the water measurement to reach your desired consistency.
Once the scrolls have cooled, spread or drizzle the icing over the top. Enjoy

Servings:

Author: Farmers Wife Homestead