Looking for the QUICKEST and BEST Cinnamon Scroll recipe? Well you’ve found it with these Easy Yeast Free Cinnamon Scrolls!!
I’ve been wanting to have a go at making Cinnamon Scrolls for what feels like FOREVER and with Mother’s Day coming up I decided now was as good a time as any to finally give them a try – after all there will be no fancy breakfast in bed for me unless I make it myself! In the interests of saving time, I decided to use my fail safe scroll dough recipe – the same one I used for my Vegemite and Cheese Scrolls and Nutella and Raspberry Scrolls to create these yummy and most importantly yeast free 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.
Tips for Making These Yeast Free Cinnamon Scrolls:
- You can bake these Scrolls on either a baking tray or a round tin.
- 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.
Watch How to Make These Easy Yeast Free Cinnamon Scrolls Below
Now I’m going to give you a warning before you read this recipe, these scrolls are most certainly a sometimes food and cannot be considered healthy in any shape or form. Thanks to the combination of a thick and generous butter, sugar and cinnamon filling is complemented perfectly by the soft scroll dough and sweet vanilla icing you only need one (ok maybe two) to satisfy you – but if you eat these warm I dare you to stop at just one!
Easy Yeast Free Cinnamon Scrolls
Ingredients
- 2 cups of self raising flour 300 grams
- 90 g of butter chilled
- 1/2 teaspoon of salt
- 2/3 cup of milk 170 grams
For the Filling
- 60 grams of butter softened
- 1 & 1/2 tablespoons of cinnamon
- 1/3 cup of caster sugar
For the Icing
- 1 cup of icing sugar
- 2 tablespoons of boiling water
- 1/2 teaspoon of vanilla extract
Instructions
- Preheat the oven to 210 degrees 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!
Notes
Easy Cinnamon Scrolls Thermomix Recipe
1. Preheat your oven to 210 degrees and line a baking tray with baking paper.
2. 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.
3. Add the milk and mix for 7 seconds on speed 4 to combine.
4. Use the kneading function to knead the dough for 2 minutes.
5. 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.
6. Spread the softened butter all over the dough, leaving a 2cm gap around the edges.
7. Combine the caster sugar and cinnamon before sprinkling over the top of the butter.
8. Starting at the long side, carefully roll the dough until enclosed.
9. Cut into 12 slices – approximately 2cm thick.
10. Place on a baking tray – make sure to leave enough room for the scrolls to rise.
11. Bake in oven for 20 minutes or until golden brown on top and cooked through.
12. Let the scrolls cool on the tray for five minutes while you make the Vanilla Icing by combining the icing sugar, boiling water and vanilla extract.
13. Drizzle the Vanilla icing over the top of the Cinnamon Scrolls before letting them cool for a further five minutes.
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.
Enjoy!
Kat - The Organised Housewife says
Lauren, These look amazing! Ooh would be so yummy with a lovely cuppa.:)
Lauren says
Thank you!
[email protected] says
Lauren I so love that there is no yeast rising fancy pants steps required fro these little treasures.
Oh they look so scrumptious! Can’t wait to test them out xx
Lauren says
You will love them Dannielle, enjoy!
Sammie @ The Annoyed Thyroid says
I love cinnamon – it’s my favourite flavour! And that video – you deserve an Oscar!
Lauren says
haha, you are too kind!
[email protected] says
Happy Fabulous Foodie Fridays gorgeous lady!
I’m thinking those cinnamon scrolls of yours may just have to star a role at our Mother’s day brunch.
Have a fabulous weekend and Mother’s Day, hope those boys spoil you rotten xxxx
Lauren says
Oh I hope you enjoy them! You have a lovely weekend too x
Malinda @mybrownpaperpackages says
I have wanted to make these for ages too. Love your little video. I must try and schedule this recipe in sometime soon!
Lauren says
I hope you enjoy them Malinda, they are so good!
Belinda @bindybee says
These look so good Lauren. I must try them too.
Lauren says
I hope you enjoy them Belinda 🙂
EssentiallyJess says
Oh they look amazing! I’ve been wanting to make cinnamon scrolls and Mothers Day really is the perfect excuse.
Lauren says
It really is the perfect excuse, especially when they are so easy 🙂
Nora @ Savory Nothings says
Yum, these look amazing! So perfect for Mother’s Day 🙂
Lauren says
Thanks Nora 🙂
Rhianna says
Yum! These look great and sound super easy. Thanks for sharing
Liz says
This recipe is just what I need! I experimented the other night with rolling frozen pastry and stewed apples and didn’t get a great result! I was wondering if there was a quick dough I could have made instead. I can’t wait to try it with the cinnamon and will definitely try some other combinations too. Thanks
Bronnie - Maid In Australia says
Yum. I love that you’ve included a recipe for the plebs like me who don’t own a thermomix (cough).
Sonia Life Love Hiccups says
mmmmm cinnamon. Quite possibly the best herb on earth xx
Christine @ Must Love Home says
This looks excellent! You are really amazing!! You have been tweeted and posted to Facebook! Your post will be featured this week on the Friday Favorites Link Party at Mustlovehome.com. Come by and see your feature and share another of your favorite posts! The party goes live Thursday at 7PM. I hope to see your there…Hugs – Christine at Must Love Home
Master Chefette says
You had me at yeast free! Have been wanting to make cinnamon rolls forever now I’ve found a great easy recipe.
THE HUNGRY MUM says
I can almost smell these delish buns from here. And yeast-free equals a win 🙂
Karissa Kachel says
Do you think i can make the dough the night before and bake in the morning?
Lauren says
I haven’t tried doing it that way before, If you kept it covered it should be ok though.
Jayne says
I made them and they are absolutely delicious I had to make more the next day by request thanks for this recipe its a gem !! 🙂
Lauren says
Hi Jayne, That’s so good that you all enjoyed them, you’ve made my day!
Rilla says
worked perfectly thanx a lot
Lauren Matheson says
Yay! Thanks Rilla 🙂
Linda says
what a disaster…. all went well until the rolling …it just kept breaking up wouldn’t stay in one piece – soo disappointing as lovely flavour…why do you thinkthis happened? ??? Weather too warm for the mixture maybe???? Looking forward to hearing from you Linda
Lauren Matheson says
Hi Linda, I’m sorry to hear it didn’t work out for you. I would suggest adding a little extra milk if your mixture was breaking up/crumbly.
xx
James says
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 says
What a great idea!
Tarq says
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 says
oh no! Good luck next time x
Ash says
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
Susanne Arena says
HI can I freeze them please?
Lauren Matheson says
Hi Susanne, you sure can freeze these 🙂
Jasmine says
I Love love this recipe! I find some other cinnamon scrolls sickly Sweet but these are perfect and so easy to make.
Lauren Matheson says
Thank you so much Jasmine!
Najma Zaidi says
This was an easy recipe. My kids and hubby loved it too much. Happy Easter !!! Happy quarantine!!! We now love to stay at home.
Claire says
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 says
Thanks so much for the feedback Claire xx