Cinnamon Scolls

    9 hours 50 minutes

    These scrolls are an easy recipe to make but they take some time, as to get them just right you want to leave them overnight to rise.

    375 people made this

    Serves: 12 

    • Scroll
    • 1 cup milk
    • 90g butter
    • 1 (7g) packet dried yeast
    • 1/2 cup white sugar
    • 4 1/2 cups plain flour
    • 1 teaspoon salt
    • 3 eggs
    • Filling
    • 3/4 cup brown sugar
    • 1 tablespoon ground cinnamon
    • 1/2 cup sultanas
    • 1/2 cup chopped nuts of your choice
    • Glaze
    • 1 teaspoon light corn syrup
    • 1/2 teaspoon vanilla essence
    • 1 1/4 cups sifted icing sugar
    • 1 1/2 tablespoons light cream

    Preparation:1hour20min  ›  Cook:30min  ›  Extra time:8hours rising  ›  Ready in:9hours50min 

    1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until luke warm.
    2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine.
    3. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple; about 8 minutes.
    4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    5. Deflate the dough and turn it out onto a lightly floured surface and roll into a 25cmx 35cm rectangle.
    6. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Then sprinkle the sultanas and chopped nuts over the dough.
    7. Roll up the dough into a log and seal the seam.
    8. Cut the dough into 12 equal pieces; place the pieces in a greased 23cmx30cm baking pan, or 30cm deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
    9. The next morning, preheat oven to 180 degrees C. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
    10. Bake the rolls in preheated oven for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the sugar and enough cream to make a thick glaze. Set aside. Drizzle the glaze over the rolls and serve warm.

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    Reviews in English (337)


    Fantastic,easy..YUM!  -  20 Apr 2012


    I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect!  -  02 Sep 2004  (Review from Allrecipes USA and Canada)


    to avoid flattening the rolls when cutting, use a length of thread, place under the roll where you want to cut it holding the ends. Tie a knot... easy as pie.  -  21 Apr 2005  (Review from Allrecipes USA and Canada)