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Bread

Cinnamon Scrolls

Name: Cinnamon Scrolls
Prep time: 25 min
Cook time: 25 min
Yield: 8
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

4.4

Preparation

25 mins

Bake

25 mins

Difficulty

Easy

Servings

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

Soft Brown Sugar

This popular sugar is used...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

205

What did you think of this recipe?

Mario

It's-a perfect, wa-hoo!

It was really good, it was crunchy but soft in the inside. It had a lot of cinnamon flavour in the scrolls. But the icing didn't have much flavour.

Scientist Toilet

Hi, these cinnamon scrolls were easy and delicious before my final death.

random person

its the best recipe I use it all the time

Someone

was delicious, so warm and sweet

CHELSEA JANE HAIRA

ITS SO SWEET AND YUM THX CHELSEA SUGER COMPANEY

Emma

Absolutely perfect, especially with the no yeast

Lisa

I made these as a Mother’s Day treat and they were delicious! I used Edmonds plain Gluten Free flour plus 2 tsp of baking powder. I recommend using a tray with edges under the muffin tins as the butter from the filling bubbled up and over and made a bit of a mess in the oven. I’ll definitely make these again.

Toby birchfield:kid

At first I LOVED IT my sister and brother had one all ready because I was at my friend’s dads football game and then I came home and it was about 2minutes before my dinner 🍽️ and then when I was done I tried it and I was like ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️yyyyyyuuuuuuummmmmm!!!!!!.

Rachele

Nice straight forward recipe, not having to use yeast.

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.