Classic Cinnamon Scrolls Recipe

If only you could smell these through the screen! The moment these cinnamon scrolls hit the oven, the rich aroma of cinnamon and butter transforms your kitchen into an irresistible haven of warm, sweet magic. 

A guaranteed crowd-pleaser, these scrolls are the perfect treat to serve fresh at your café or bakery—or to enjoy while you host friends and family.

Don’t let their decadent looks fool you! Cinnamon scrolls are surprisingly simple to make, especially when you follow our recipe and tips for achieving golden, bakery-quality results. 

So roll up your sleeves (and your dough), and let’s dive into this classic recipe.

Ready to craft your signature scrolls? Let’s get started!

Ingredients

For the dough:

• 3 ½ cups plain flour

• 2 ¼ tsp active dry yeast

• 1 cup warm milk (about 40°C)

• ¼ cup granulated sugar

• 1 large egg

• ¼ cup unsalted butter, melted

• ½ tsp salt

For the filling:

• ½ cup brown sugar

• 2 tbsp ground cinnamon

• 3 tbsp unsalted butter, softened

For the glaze:

• 1 cup icing sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

Method

1. Froth it up!

Start by warming the milk—you want it just enough to activate the yeast, but not too hot or you’ll stop it in its tracks. Stir in the yeast and a pinch of sugar, then let it sit for 5 minutes. Those bubbles you see? That’s good, it’s the magic starting to happen.

2. Mix and knead

In a large bowl, combine the milk mixture, sugar, egg, melted butter, and salt. Gradually add the flour and stir until a dough forms.

Knead on a floured surface for about 8–10 minutes until smooth and elastic. A good dough should feel soft and springy.

Place in a greased bowl, cover with a tea towel, and let rise in a warm spot for 1 hour, or until doubled in size.

3. Sweet swirls

Roll the dough into a rectangle (roughly 30x40 cm) on a floured surface. Don’t stress about perfection—just aim for even thickness.

Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mix generously on top.

Roll it tightly into a log, starting from the long side. Pro tip: Use dental floss (yes, really!) for neat, clean slices. Divide into 12 equal pieces.

4. Proof and bake

Arrange the scrolls in a greased baking dish, leaving a little space between each one. Cover and let them rise again for about 30 minutes until they puff up.

Preheat your oven to 180°C (fan-forced) and bake for 20–25 minutes, or until golden brown and smelling like heaven.

5. Glaze to amaze

While the scrolls cool slightly, mix icing sugar, milk, and vanilla to make the glaze. Adjust the consistency to your liking—thicker for a creamy finish or thinner for a delicate drizzle.

Pour or spread the glaze over the warm scrolls and let it sink into every delicious swirl.

Pro tips for scroll perfection

Rolling finesse

Start shaping your dough into a neat rectangle before rolling. This gives you even layers and a consistent bake.

Filling fix 

Keep your butter soft but not melted to create a spreadable paste that stays in place when rolling.

Get creative!

Elevate your scrolls with chopped nuts, caramel drizzle, or even a dollop of cream cheese frosting instead of glaze.

Pro tip

To save time and money in your bakery, consider using pre-made dough! Why not make your baking easier without compromising on flavour or quality? 

Pre-made dough can help you to significantly cut the amount of time, effort, skill, and money that goes into baking and sourcing ingredients. Try cinnamon scroll pre-made dough; it takes care of the hard work, leaving you with more time to get creative with fillings, toppings, and glazes.

Recipe FAQ’s

How long should I knead cinnamon scroll dough for?

Kneading is the secret to achieving that soft, fluffy texture. It develops the gluten in the flour, which gives your scrolls their structure and chew. As such, aim for about 8–10 minutes of kneading—if it’s under-kneaded, your scrolls will be dense. 

Conversely, over-kneading can lead to dryness. Look for a dough that feels smooth, elastic, and slightly tacky to the touch.

How do I know when the dough has risen?

While the recipe suggests one hour, the time it takes for dough to rise depends on your environment. A warm, draft-free spot speeds things up, while cooler conditions will slow it down. To test if the dough is ready, press it gently with your fingertip. If the indentation springs back slowly, it’s good to go. If it springs back quickly, let it rise a little longer.

Marshall Thurlow is Director and Founder of Orion Marketing Pty Ltd. He is a digital marketer with expertise in SEO, website design, content marketing, and project management.