Mmmm. Soft, gooey, sweet cinnamon scrolls. Yes please!
I have a confession.
I’m a lazy baker.
The whole letting dough rise multiple times and scalding milk to a specific temperature that are involved in most cinnamon scrolls recipes is just not going to cut it for me.
So, this week I have been busily baking and testing out recipes for EASY cinnamon scrolls. I’ve developed 3 different cinnamon scroll recipes that all take only 15-20 minutes to bake and less that 10 minutes to prepare (plus 15 minutes of rising time). No double rising, no scalding milk, no long list of ingredients and no complicated multistep instructions. Just super simple, delicious cinnamon scrolls. You can thank me later 😉
Easy Cinnamon Scrolls Recipe
This is a no- fuss, easy cinnamon scrolls recipe that I have adapted from the best I tried. They can also be frozen and popped in lunch boxes in the morning (as can the other two recipes below).
Ingredients
- 1 sachet yeast
- 2/3 cup caster sugar
- 1 1/3 cups milk
- 4 1/3 cups plain flour
- 2 tbs cinnamon
- 1 egg
- 80g butter (softened) + 2 tbs extra (melted)
- 1 tsp salt
Method
- Preheat oven to 180 degrees
- Warm the milk to body temperature on stove or in microwave (don’t make it too hot or it will kill the yeast)
- Combine milk and egg and lightly whip until combined
- Add yeast, salt and 1/2 the sugar and combine
- Gradually add in flour, working together until the dough comes together
- Kneed for 6-10 minutes until springy
- Place in a bowl in a warm spot, covered, and allow to rise for 15 minutes until roughly doubled in size (you can use the rise setting on your oven if you have this)
- Roll dough out on a floured surface to about 1/2 a cm thick into roughly a rectangle
- Paste on the melted butter
- Combine the remaining sugar with the cinnamon and sprinkle over the whole dough
- Roll from the longest side until you have a long snake roll
- Using a serrated knife, slice sections to the hight of the scrolls you want (I did roughly 5-6cm)
- Place cinnamon scrolls into a greased baking tray and bake at 180 degrees for 20 minutes or until browned
- Top with glaze if desired
- Stuff your face with them 😉
Dairy Free Cinnamon Scrolls Recipe
Ingredients
- 1 sachet yeast
- 2/3 cup caster sugar
- 1 1/3 cups unsweetened almond milk
- 4 1/3 cups plain flour
- 2 tbs cinnamon
- 1 egg
- 80g Nuttlex (softened) + 2 tbs extra (melted)
- 1 tsp salt
Method
- Same as for easy cinnamon scrolls recipe.
Thermomix Cinnamon Scrolls Recipe
Ingredients
- As for Easy Cinnamon Scrolls Recipe or Dairy Free Cinnamon Scrolls Recipe.
Method
- Preheat oven to 180 degrees
- Place milk into Thermomix, 40 degrees, speed 3 for 1 minute
- Add egg, speed 3 for 10 seconds
- Add yeast, salt and 1/2 the sugar and flour and kneed on interval (closed lid) for 3 minutes.
- Place Themomix bowl in a warm spot, covered, and allow to rise for 15 minutes until roughly doubled in size (you can use the rise setting on your oven if you have this)
- Roll dough out on a floured surface to about 1/2 a cm thick into roughly a rectangle
- Paste on the melted butter
- Combine the remaining sugar with the cinnamon and sprinkle over the whole dough
- Roll from the longest side until you have a long snake roll
- Using a serrated knife, slice sections to the hight of the scrolls you want (I did roughly 5-6cm)
- Place cinnamon scrolls into a greased baking tray and bake at 180 degrees for 20 minutes or until browned
- Top with glaze if desired
- Stuff your face with them 😉
These super tasty, simple cinnamon scrolls make the most delicious morning or afternoon tea treat and they look pretty special when drizzled with a simple icing glaze. Enjoy!
Let me know if you try them out 🙂
Cinnamon scrolls? I think I will!