Cinnamon Scrolls

This one is for those with a bit more time on their hands, but very much worth it. I make my cinnamon scrolls using a kinda cinnamon butter for the filling. I just find it spreads better.



  • 115 g unsalted butter, melted then cooler to room temp, plus more for greasing the pan (can also use baking paper instead of butter)
  • 2 cups milk (room temp)
  • ½ cup caster sugar
  • 1 ½ tsp active dry yeast
  • 5 cups plain flour, divided
  • 1 tsp baking powder
  • 2 tsp salt


  • 175 g butter, softened
  • ¾ cup brown sugar
  • 2 tbsp. ground cinnamon (you can add more if you like)


  • 115 cream cheese, softened
  • 2 tbsp. butter, melted
  • 2 tbsp. milk
  • 1 tsp vanilla extract
  • 1 cup icing sugar


  1. In a large bowl, whisk the milk, melted butter, and caster sugar. The mixture should be just warm.
  2. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
  3. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined.
  4. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  5. After 1 hour, remove the towel and add an additional ¾ cup of flour, the baking powder, and salt.
  6. Stir well, then turn out onto a well-floured surface.
  7. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  8. Roll the dough out into a large rectangle, about ½ inch thick.
  9. Make the filling in a small bowl, combine the softened butter, light brown sugar, and cinnamon.
  10. Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
  11. Using a pizza cutter, make horizontal cuts to divide the dough into long, evenly-sized strips.
  12. Starting from the top, roll the first strip up from right to left.
  13. Place the cinnamon scrolls onto a greased (or baking paper covered) baking tray and cover with plastic wrap.
  14. Place in a warm spot and leave to rise for 30 minutes.
  15. Preheat the oven to 325˚F (160˚C).
  16. Uncover the cinnamon scrolls and bake for 45 minutes. Cover the scrolls with foil to prevent the outsides from burning, and bake for an additional 35 minutes.
  17. Prepare the frosting: In a medium bowl, whisk the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
  18. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes.
  19. Once cool, remove from the pan and drizzle the frosting over the roll before serving.

– I will mention that when I make these, they never get time to cool properly lol my family usually gets to them first –