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4.28 from 54 votes

Easy Yeast Free Cinnamon Scrolls

These easy Yeast Free Cinnamon Scolls are quick to make, require simple pantry ingrediets and can be ready within one hour!
Both regulat and Thermomix instructions included.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast and Brunch, Snacks
Cuisine: Modern
Keyword: Freezer Friendly, Lunchbox Snacks, Scrolls, Thermomix, Yeast Free
Servings: 12 Scrolls
Author: Lauren
Cost: 10

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

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.