Before school, mum and I used to treat ourselves to thick slices of cinnamon toast in the Queen Victoria Building.  It was something we would look forward to. Cinnamon is one of my favourite spices and can be used in both sweet and savoury cooking. These cinnamon scrolls are quick and simple to make and are perfect to enjoy on lazy Sunday afternoons. 



Cinnamon Scrolls
Fluffy soft rolls bursting with sweet cinnamon.
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2802 calories
480 g
374 g
79 g
49 g
47 g
918 g
2489 g
201 g
3 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2802
Calories from Fat 695
% Daily Value *
Total Fat 79g
Saturated Fat 47g
Trans Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 374mg
Sodium 2489mg
Total Carbohydrates 480g
Dietary Fiber 20g
Sugars 201g
Protein 49g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 ¾ cups plain flour
  2. 3 tbsp. caster sugar
  3. 1 tsp. salt
  4. 2 ¼ tsp. instant yeast (1 packet)
  5. ½ cup water
  6. ¼ cup milk (I used full fat milk)
  7. 40g unsalted butter
  8. 1 egg
  1. 45g unsalted butter, melted
  2. 2 heap tbsp. ground cinnamon
  3. ½ cup caster sugar
  1. ½ tsp. vanilla extract
  2. 2 tbsp. water
  3. ½ cup icing sugar
  1. 1. To make the dough leave aside ½ cup flour. Combine the remaining 2 ¼ cups of flour, sugar, salt and yeast together until evenly dispersed.
  2. 2. Melt the water, milk and butter together in a saucepan or in the microwave until all the butter is melted and mixture is warm to touch.
  3. 3. Stir the butter mixture into the dry ingredients. Add the egg and only enough of the reserved flour to make a soft dough. (I gradually added the whole ½ cup of flour by dusting it on the bench and then kneading it into the dough) You may only need 1/3 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  4. 4. Knead the dough for approximately 3-4 minutes or until dough springs back half way when pressed with your fingertip.
  5. 5. Place dough in a lightly greased bowl, cover and rest for 10 minutes.
  6. 6. Preheat oven to 200 °C and lightly grease a 9-inch round pan or a pie dish. I used a rectangular baking dish.
  7. 7. While the dough is resting, prepare your filling. Melt the butter in the microwave or over a stove and mix the cinnamon and sugar together in a bowl.
  8. 8. After dough has been rested, roll dough out in a 14X8 inch rectangle. Using a pastry brush or paintbrush spread the melted butter on top of the rolled out pastry. Sprinkle the cinnamon mixture evenly all over the dough. (Add more cinnamon mixture if desired).
  9. 9. Roll up the dough tightly to form a log. Cut dough evenly into 11 pieces. Place larger pieces around the edge of the prepared dish and the smaller ones inside.
  10. 10. Turn off oven and loosely cover rolls with aluminum foil. Place dish in the preheated oven and allow them to rise for an hour. (Make sure oven is completely turned off).
  11. 11. Once the rolls have doubled in size, preheat the oven to 160 °C and bake for 20 minutes until lightly browned. (Avoid heavy browning). After 20 minutes cover rolls loosely with aluminum foil and continue cooking for another 5-10 minutes.
  12. 12. Remove from oven and allow rolls to cool slightly in dish.
  13. 13. To make the glaze combine all the ingredients together until a slightly thick glaze forms. Add a little bit more water if mixture is too thick. If you prefer a thicker glaze add more icing sugar.
  14. 14. Glaze rolls immediately before serving. Rolls are best enjoyed warm and on the day they are made. Rolls freeze well, up to 3 months. Thaw in refrigerator or heat up however you prefer.
  15. 15. Enjoy!!
Adapted from Sally's Baking Addiction




Missemzyy xox 



  1. chocolatesuze

    March 12, 2015

    those cinnamon scrolls look perfect!


      March 16, 2015

      Thank you Susan!! They were perfect for our afternoon tea 🙂

  2. Erika

    March 18, 2015

    Made those last Friday and hubby almost devoured the whole tray! Delicious recipe, Emzy!


      March 20, 2015

      Thanks Erika! Aren’t they just the perfect afternoon treat? Mine were also gone in seconds!

  3. Lorraine @Not Quite Nigella

    November 5, 2015

    We’re huge cinnamon fans in this house. We seem to use it almost as much as we use vanilla!

    • Missemzyy

      November 6, 2015

      It’s the same in our household! Cant get enough of it!!

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