Golden buttery swirls and a sticky glaze that drips down the sides. What more could you want from a weekend recipe? There are few things more comforting than a baked cinnamon scroll, especially when you smell the aroma of warm spices fresh from the oven (unbeatable).
So, how do we create that soft, pillowy dough, a rich cinnamon filling, and a sweet vanilla glaze? It’s perfect for lazy weekend mornings, brunch parties, or when you just want to fill your house with that irresistible bakery scent.
Here’s your new go-to recipe for weekend baking bliss, ready for you to pair this sweet-staple with your morning coffee.
Here’s why they’re soft, sweet and seriously good
The enriched dough bakes up like a dream, making them soft and fluffy as well as light, tender, and perfectly golden.
The filling is rich, warm, and just the right amount of sweet for a bold cinnamon flavour.
You can add nuts, fruit, or swap the glaze for cream cheese icing, to make it completely customisable and suit whatever you’re craving.
They're freezer-friendly so you can make a big batch and freeze some for later. Scrolls on demand? There’s nothing better!
Ingredients
The dough
240ml warm full-cream milk (about 40°C)
7g instant dry yeast (1 sachet)
75g granulated sugar
2 large eggs (room temperature)
80g unsalted butter (melted)
500g plain flour (plus extra for dusting)
1 tsp fine salt
The cinnamon filling
100g unsalted butter (softened)
150g brown sugar (packed)
1½ tbsp ground cinnamon
¼ tsp ground cardamom (optional, for a spiced twist)
Pinch of salt
The vanilla glaze
100g icing sugar
2 tbsp milk or cream
½ tsp vanilla extract
Method
Step 1 - Activate your yeast
In a large mixing bowl, stir together:
Warm milk
Yeast
Tablespoon of the sugar.
Let it sit for 5–10 minutes until it looks foamy (waiting for the yeast to wake up).
Step 2 - Make the dough
Add the rest of the sugar, eggs, melted butter, and salt to the bowl.
Mix to combine.
Gradually add the flour and mix until a sticky dough forms.
Tip: You can do this by hand or in a stand mixer with a dough hook.
Step 3 - Knead and rise
Turn the dough out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic.
Pop it into a greased bowl, cover, and let it rise in a warm spot until doubled in size (about 1 to 1.5 hours).
Step 4 - Mix the filling
While the dough is rising, stir together:
Softened butter
Brown sugar
Cinnamon
Cardamom
This should form a spreadable paste.
Step 5 - Roll, fill and slice
Roll your dough into a 40cm x 25cm rectangle.
Spread the filling all over, leaving a small clean edge.
Roll the dough tightly into a log, then slice into 12 scrolls.
Tip: Dental floss works better than a knife for clean, neat cuts.
Step 6 - Second rise
Arrange your scrolls in a lined or greased baking tray with space between them.
Cover and let them rise again for 30–45 minutes until puffy.
Step 7 - Time to bake!
Bake at 180°C fan-forced (or 190°C regular) for 20–25 minutes, until golden and cooked through.
Don’t overbake (soft is the goal here).
Step 8 - Glaze your scrolls
Whisk together:
Icing sugar
Milk
Vanilla
Drizzle generously over warm scrolls. Serve fresh, and watch them disappear.
Variations to try
Cream cheese glaze
Mix cream cheese, icing sugar and vanilla for a tangy finish.
Apple cinnamon scrolls
Add small cubes of sautéed apple to the filling.
Sticky pecan version
Top with toasted pecans and a caramel drizzle.
Mini scrolls
Roll the dough thinner and cut smaller. These are perfect for brunch platters.
For more creative variations, take a look at Pinterest here and discover the best ideas and inspiration for cinnamon scrolls.
Cinnamon scroll FAQs
Can I make the dough ahead of time?
Yes. Once shaped and sliced, you can refrigerate your scrolls overnight. Let them come to room temp and rise again before baking in the morning.
Can I freeze baked cinnamon scrolls?
Absolutely. Freeze after baking, but before glazing. Reheat gently and add your glaze just before serving.
Can I make mini scrolls with the same dough?
Yes! Just roll the dough thinner and slice smaller. Perfect for brunch trays, grab-and-go counters or kid-friendly options.
How can I make my scrolls stand out?
Customise! Try cream cheese glaze, toasted nuts, sautéed fruit, or drizzle with caramel. You can also switch up the dough shape or add seasonal spices.
How do I know when the dough is kneaded enough?
The dough should be smooth, stretchy and slightly tacky to touch. Try the windowpane test. Gently stretch a piece of dough and if it stretches thin without tearing, it’s ready.
What if my scrolls aren’t rising properly?
Warmth is key. Make sure your proving environment is around 25–30°C. If your kitchen is cold, try placing the dough near a warm oven or inside a turned-off microwave with a bowl of hot water.
Can I proof the scrolls too long?
Yes. Over-proofed scrolls may collapse when baked. They should look puffy and slightly jiggle when ready, but not overly soft or deflated.
Why are my scrolls dry or hard after baking?
It’s likely from overbaking. Keep an eye on them at the 20-minute mark, look for golden tops and firm edges, but soft centres. Using fan-forced at 180°C is ideal.
Can I add fillings like fruit or nuts?
Yes you can. Raisins, chopped apples, pecans or walnuts can be sprinkled over the cinnamon filling before rolling up. Just avoid too much moisture, which can affect baking.
What’s the best way to cut neat scrolls?
Use unflavoured dental floss (yes you reall can) or thread. Slide it under the rolled dough, cross over the top, and pull tight for a clean cut.
Can I glaze the scrolls ahead of time?
It’s actually best to glaze them while they’re still warm from the oven. The heat slightly melts the glaze, giving that classic drip-down-the-sides look. Glazing too early or late can dull the finish.
How do I store scrolls for freshness?
Once baked and cooled, store scrolls in an airtight container at room temperature for up to two days. For longer storage, freeze them (unglazed) and reheat before serving.
How can I get more cinnamon flavour into my scrolls?
Use fresh ground cinnamon in the recipe and add this to the dough itself, or sprinkle a little extra on top of the glaze. Why not try cinnamon essence in the glaze? It’s most likely an artificial ingredient, although it really brings out the cinnamon flavour.
Bakers tip
If you run a bakery, café, or food service business, you know that scratch-making scrolls can tie up staff and space for hours.
But there’s a better way.
With Suprima’s pre-made cinnamon scroll dough, you can still offer that irresistible aroma and gooey-glazed goodness, without the mess, mixing, or early morning prep. Just thaw, proof, and bake fresh. It’s that simple.
