Soft Brown Sugar
This popular sugar is used...
Details page sections
Bread
Cinnamon Scrolls
25 mins
25 mins
Easy
8
Cinnamon scrolls are such a treat! If you thought you couldn't make good cinnamon scrolls without yeast, then this recipe will prove you wrong! They're SO good (not to mention, quick and easy)!
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- Ingredients
- Method
Ingredients
Dough
- 2 cups Edmonds Self Raising Flour (300g)
- ⅛ tsp salt
- 90g butter, cubed
- ⅔ cup Meadow Fresh Original Milk (160ml)
Filling
- 120g butter, softened
- ¼ cup Chelsea Soft Brown Sugar (50g)
- 2 tsp Chelsea White Sugar
- 1 ½ tsp ground cinnamon
Icing
- 1 cup Chelsea Icing Sugar (150g)
- 1 ½ - 2 Tbsp boiling water
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
205
What did you think of this recipe?
luke
scrumptious
5
Gracie
Easy Recipe to follow & taste Devine!!!!
5
charlotte
very good
5
Hannah
So so good, and easy
5
Bethany
Very easy and came out great!
5
Morgan
its okay I wish it had a bit more explaining xXx
3
Abby Anderson
They are pretty good
4
.
Didn't enjoy if I could give this minus stars I would
1
Blep
Hi! From the comments there's some controversy on whether these cinnamon rolls are good or bad. I'm going with the good, because I've only made cinnamon rolls twice, and this was the recipe :D although I like to bake for a little less time, and add a little more cinnamon in the filling, I liked it
4
Hana
They were AMAZING!!! I will definitely make them again
5
Method
Preheat oven to 180°C bake / 160°C fan bake. Take 2 x 6-hole Texas muffin tins and grease 8 holes (the mixture should make 8 scrolls).
Dough
Sift flour and salt into a medium-large bowl. Add the butter and rub in using your fingertips.
Make a well in the centre and add most of the milk. Mix gently to form a soft dough, adding the rest of the milk if necessary.
Turn out onto a lightly floured surface and knead until smooth. Roll dough out to a 25cm x 40cm rectangle, approximately 0.5cm thick.
Filling
Using an electric mixer, beat butter, Chelsea Soft Brown Sugar, Chelsea White Sugar and ground cinnamon until light and fluffy. Spread evenly over the rolled out dough.
Roll dough up tightly from the long side. Use your hands to gently elongate the roll a little, if it needs evening out. Using a sharp knife, slice dough into 3cm rounds.
Place rounds in prepared tins. Cook for 25 minutes, until well risen and golden brown.
Icing
Place Chelsea Icing Sugar and 1 1/2 tablespoons boiling water in a small bowl. Mix until smooth, adding extra water if needed to form a drizzling consistency. Drizzle icing over hot scrolls.
Best served warm! Scrolls keep well for 2-3 days and can be reheated in the oven or microwave.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
205
What did you think of this recipe?
luke
scrumptious
5
Gracie
Easy Recipe to follow & taste Devine!!!!
5
charlotte
very good
5
Hannah
So so good, and easy
5
Bethany
Very easy and came out great!
5
Morgan
its okay I wish it had a bit more explaining xXx
3
Abby Anderson
They are pretty good
4
.
Didn't enjoy if I could give this minus stars I would
1
Blep
Hi! From the comments there's some controversy on whether these cinnamon rolls are good or bad. I'm going with the good, because I've only made cinnamon rolls twice, and this was the recipe :D although I like to bake for a little less time, and add a little more cinnamon in the filling, I liked it
4
Hana
They were AMAZING!!! I will definitely make them again
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
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- 2 Tbsp hot Meadow Fresh Milk
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
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- 1 cup Chelsea White Sugar
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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