Cinnamon Scrolls
Cinnamon Scrolls sits in our baking collection for weekend baking sessions and school-lunch tin fillers. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. As written it serves 12. Budget about 30 mins + rising to prep and 25 mins to cook or bake, roughly 2 hours all up, across 12 ingredients and 4 method steps. The character of the dish comes from plain flour, dried yeast and caster sugar. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. After cooking, cool on a rack, then slice or pack once firm. One tray or tin as written — freeze extras in airtight bags. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.
Ingredients
Method
- Mix flour, yeast, sugar and salt. Add warm milk, melted butter and egg; knead until smooth. Rise 1 hour.
- Roll dough into a rectangle. Spread soft butter, sprinkle brown sugar and cinnamon. Roll up and slice into 12.
- Place in a greased tray, rise 30 minutes. Bake at 180°C for 22–25 minutes.
- Mix icing sugar and milk; drizzle over warm scrolls.
Tip: Use dental floss to slice the roll cleanly without squashing.
Notes
- Putting it together for Cinnamon Scrolls: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
- Make-ahead and leftovers: one tray or tin as written — freeze extras in airtight bags. Store Cinnamon Scrolls airtight once fully cool; most batches keep several days, or freeze flat and thaw in the tin. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
- Before the heat goes on, line up plain flour, dried yeast and caster sugar and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a baking cook of this size (12), a clear bench saves more time than any gadget.
- Shopping and mise en place: read the full ingredient list once before you start. For Cinnamon Scrolls, plain flour and dried yeast are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.