Cinnamon Scrolls

    37 minutes

    This recipe was given to me by a friend but i have slightly altered it. I promise you, you will not be disappointed.

    New South Wales, Australia
    102 people made this

    Serves: 6 

    • 2 cups self-raising flour
    • pinch salt
    • 90g butter, chopped
    • 2/3 cup milk
    • For the filling
    • 120g butter, softened
    • 4 tablespoons soft brown sugar
    • 2 teaspoons cinnamon sugar
    • For the icing
    • 1 cup icing sugar
    • 1 tablespoon boiling water

    Preparation:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 210 degrees C.
    2. Sift flour and salt into bowl, then rub chopped butter into flour using your finger tips.
    3. Make a well in the centre and add almost all the milk. Mix lightly with a flat-bladed knife, to a soft dough (add the rest of the milk if necessary.)
    4. Knead dough briefly on a lightly floured surface until smooth.
    5. Roll out dough to a 25 x 40cm rectangle of 5mm thickness.
    6. To make the filling; beat the butter with brown sugar and cinnamon with electric beaters until light and fluffy. Spread evenly over the dough rectangle.
    7. Roll up dough from the long side and using a sharp knife, slice the dough into 3cm pieces.
    8. Place scroll pieces on to the greased tray cut-side up. Cook for 12 minutes or until golden.
    9. Drizzle with icing.
    10. To make the icing, combine icing sugar and boiling water in a small bowl beat until smooth.

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    Reviews in English (12)


    Used different ingredients. I used margarine instead of butter - purely because of what i had in my kitchen, and it still turned out very yummy!!! Also used melted marg in the icing instead of boiling water and just drizzled it over just before serving.  -  18 May 2010


    LOVED this recipie, REALLY easy to make and tasted gorgeous! Only lasted all of 5 mins when out of the oven though... kids devoured them! Would be great as a lunch box treat too I think. Will make more, much more tomorrow! Thank you so much for this great cook! :-) :-)  -  04 Jan 2011


    I used nuttelex instead of the butter, gluten free sr flour & soy milk to make it gluten free & dairy free.  -  22 Apr 2012