Looking for the QUICKEST and BEST Cinnamon Scroll recipe? Well you’ve found it with these easy Cinnamon Scrolls – which are yeast free!! These scrolls can be ready to enjoy in LESS than one hour and are made using simple pantry ingredients. You can bake these scrolls a day before you need them and they will still be light and fluffy. Both regular and Thermomix instructions also included.
Why you will love this recipe:
- Yeast Free – there is no need to wait for the scrolls to rise as this recipe uses self-raising flour and no yeast.
- Quick to make – you can be enjoying these scrolls in under an hour!
- Freezer friendly – store any leftover scrolls in the freezer for up to three months.
- Light and fluffy – these Cinnamon Scrolls have a delicious soft and delicate texture, just like store bought!
Ingredients to Make Cinnamon Scrolls:
- Self-raising flour – as these scrolls do not contain yeast, it’s essential to use self-raising flour instead of plain flour to ensure they rise.
- Milk – you can use either full fat or skim milk for this recipe
- Cinnamon
- Sugar
- Butter
- Salt
How to Make Cinnamon Scrolls:
- To make these Yeast Free Cinnamon Scrolls, simply combine the butter, salt and self raising flour until it resembles breadcrumbs.
- Then add the milk and knead.
- Roll to form a large rectangle
- Spread the cinnamon, sugar and butter mixture over the top and roll.
- And then place into your baking tray/tin to bake.
Tips for Making Yeast Free Cinnamon Scrolls:
- If your dough is a little sticky, sprinkle some extra self-raising flour over your bench and rolling pin to help bring it to the right consistency.
- You can bake these scrolls on either a baking tray or a round tin.
- I suggest placing your scrolls close together on the baking tray to help them rise up instead of our.
- The icing can be left off these scrolls if you prefer.
- I make the dough into 12 scrolls, you can make more or less but your cooking time will vary.
- These Scrolls are freezer friendly both iced and plain.
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- Ham and Cheese Scrolls
Easy Cinnamon Scrolls Recipe
These easy Yeast Free Cinnamon Scrolls are quick to make, require simple pantry ingrediets and can be ready within one hour! Both regular and Thermomix instructions included.
Equipment
- Baking Tray
- Rolling Pin
Ingredients
- 2 cups self raising flour 300 grams
- 90 grams butter chilled
- ½ teaspoon salt
- ⅔ cup milk 170 grams
For the Filling
- 60 grams butter softened
- 1 & ½ tablespoons cinnamon
- ⅓ cup caster sugar
For the Icing
- 1 cup icing sugar
- 2 tablespoons boiling water
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
- Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
- Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
- Spread the softened butter over the dough, leaving a 2cm gap around the edges.
- Combine the cinnamon and sugar in a small bowl and sprinkle generously over the top of the butter.
- Starting at the long side carefully roll the dough until enclosed.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray, making sure you leave enough room to rise.
- Bake in oven for 20 minutes or until golden brown on top and cooked through.
- Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!
Thermomix Instructions
- Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
- Add the milk and mix for 7 seconds on speed 4 to combine.
- Use the kneading function to knead the dough for 2 minutes
- Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
- Spread the softened butter all over the dough, leaving a 2cm gap around the edges.
- Combine the caster sugar and cinnamon before sprinkling over the top of the butter.
- Starting at the long side, carefully roll the dough until enclosed and cut into 12 slices – approximately 2cm thick.
- Place on a baking tray – make sure to leave enough room for the scrolls to rise and bake in oven for 20 minutes or until golden brown on top and cooked through
- Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!
Notes
- If your dough is a little sticky, sprinkle some extra self-raising flour over your bench and rolling pin to help bring it to the right consistency.
- You can bake these scrolls on either a baking tray or a round tin.
- I suggest placing your scrolls close together on the baking tray to help them rise up instead of our.
- The icing can be left off these scrolls if you prefer.
- I make the dough into 12 scrolls, you can make more or less but your cooking time will vary.
- These Scrolls are freezer friendly both iced and plain.
Nutrition
Serving: 0gCalories: 155kcalCarbohydrates: 33gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 117mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 46IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Looking for more?
For more easy recipe ideas, check out our ThermoBliss Freezer Friendly Snacks Book or my Family Dinners Made Easy Book. You can browse the full range of books, eBooks and products here.
Laila
I substituted the butter for nutlex, and the milk for oat milk to make it vegan friendly. Absolutely loved this recipe!!
Lauren Matheson
That’s excellent!
Claire
Thanks for sharing your recipe Lauren, easy to follow. I used brown sugar instead of caster sugar and next time I will try coconut sugar. We loved it, will definitely make some again…
Lauren Matheson
Thanks so much for the feedback Claire xx
Najma Zaidi
This was an easy recipe. My kids and hubby loved it too much. Happy Easter !!! Happy quarantine!!! We now love to stay at home.
Jasmine
I Love love this recipe! I find some other cinnamon scrolls sickly Sweet but these are perfect and so easy to make.
Lauren Matheson
Thank you so much Jasmine!
Susanne Arena
HI can I freeze them please?
Lauren Matheson
Hi Susanne, you sure can freeze these 🙂
Ash
I managed to stop myself from eating these warm after the 4th one. Pretty good. also tried with Brown sugar instead of caster. Was pretty good also. Definitely will re-make, if only cause there won’t be any left tomorrow
Tarq
Great Recipe – Except I used normal flour (not self-raising) by mistake and they turned out as cookies! Oops 🙂 Thanks for this, I will be trying it again.
Lauren Matheson
oh no! Good luck next time x
James
If you cut the long roll with scissors 3 quarters down vertically about 2cm apart and then push the flaps left then right etc. and then cook it, it becomes a cinnamon braid!
Lauren Matheson
What a great idea!