Cinnamon Scrolls

Cinnamon Scrolls

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February 13, 2015

  • Prep: 1 hr 10 mins
  • Cook: 1 hr 45 mins
  • Yields: Makes 20-24



3 cups plain flour

1/4 cup sugar

1/2 cup milk

1/4 cup unsalted butter or margarine

1 packet dry active yeast

1 egg

1 tsp salt


1 tbsp melted butter

Cinnamon sugar


1/2 cup icing sugar

1 tbsp melted butter

1tbsp milk


1In a bowl combine 1 cup of the flour, salt, sugar and yeast. Heat milk and butter until quite warm. Beat an egg through the flour then pour in milk mixture. Mix well.

2Gradually add another cup of flour, mixing by hand until the dough starts to come away from the sides of the bowl.

3Turn out onto a floured board and begin to knead another cup of flour into the dough. Continue kneading for 8 minutes or so, until the dough is smooth and elastic.

4Place in a greased bowl and cover and leave for an hour to rise.

5Punch dough down and knead again. Roll dough out till it's 1cm thick.


7Brush melted butter onto dough and sprinkle a generous amount of cinnamon sugar.

8Roll up and cut into 1-2cm slices. Arrange in baking paper lined slow cooker. Brush more melted butter on top.

9Cook with a tea towel under the lid for 1hr 45 mins on low.


11Combine all glaze ingredients until its a smooth paste. If you prefer it runnier to drizzle, add a little extra milk, until it's the desired consistency.

12Drizzle glaze on hot scrolls. The glaze will harden as it cools.


Submitted by Annette St Aubyn


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