Easy as Cinnamon Scroll

Soft, buttery scrolls filled with sweet cinnamon -The ultimate comfort bake.

There’s just something about cinnamon! The smell alone can make a kitchen feel warmer, calmer, and somehow more welcoming. I’ve always loved it - I’d put cinnamon in just about everything if I could.

These cinnamon scrolls are one of my favourite ways to let that flavour shine. Soft, buttery dough wrapped around a sweet, spiced filling - they’re simple, comforting, and always make the house smell incredible while baking. Whether you have them fresh from the oven or slightly reheated the next day, they’re the kind of bake that makes you stop and enjoy the moment.

If you’re a fellow cinnamon lover like me, these scrolls are guaranteed to hit the spot. Simple to make, quick to bake, and even quicker to disappear once they hit the table.

Ingredients

Dough

300 g self-raising flour

Pinch of salt

90 g butter (cubed)

160 ml milk

Filling

120 g softened butter

50 g soft brown sugar

2 tsp white sugar

1½ tsp ground cinnamon

Icing

150 g icing sugar

1–2 tbsp boiling water

Method

Preheat
Preheat oven to 180°C bake or 160°C on fan bake.
Grease 8 holes in two 6-hole muffin tins.

Make the dough
Sift flour and salt into a bowl mix in the butter until the mixture resembles fine crumbs.
Add milk and mix gently to form a soft dough. Turn onto a lightly floured surface and knead until smooth.
Roll the dough into a rectangle.

Add the filling
Beat the softened butter, brown sugar, white sugar, and cinnamon together until creamy.
Spread evenly over the rolled dough.

Roll and slice
Roll up tightly from the long edge, then cut into 3 cm slices.
Place the slices into the prepared tins and bake for 25 minutes or until golden brown.

Ice and serve
Mix icing sugar with boiling water until smooth and drizzling consistency.
Drizzle over the warm scrolls and enjoy.