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Cinnamon scrolls on a blue spot plate with a gold fork
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4.47 from 99 votes

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast and Brunch, Snacks
Cuisine: Australian
Keyword: Freezer Friendly, Lunchbox Snacks, Scrolls, Thermomix, Yeast Free
Servings: 12 Scrolls
Calories: 155kcal
Author: Lauren
Cost: 10

Equipment

  • Baking Tray
  • Rolling Pin

Ingredients

  • 2 cups self raising flour 300 grams
  • 90 grams butter chilled
  • ½ teaspoon salt
  • cup milk 170 grams

For the Filling

  • 60 grams butter softened
  • 1 & ½ tablespoons cinnamon
  • 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: 0g | Calories: 155kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 117mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg