Expert Opinion

Recipe: Cinnamon scrolls

Cinnamon scrolls are a great recipe to bake with your family on weekends or school holidays and make for the perfect afternoon treat. Make sure you try to get your child involved where possible when baking – it’s a great way to teach your little one about cooking, and have a delicious reward at the end!

Plus, the sweet smells of cinnamon, brown sugar, and dough will make your house super cozy this winter. 

Cinnamon scrolls

Makes 9

For the dough:

  • ¾ cup warm milk (tepid 43C)
  • 2 teaspoons dry/quick rise yeast
  • ¼ cup caster sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 65g butter, melted 
  • 3 cups (450g) bread flour, plus more for dusting
  • 3/4 teaspoon salt

For the filling:

  • 2/3 cup brown sugar 
  • 1 ½ tablespoon ground cinnamon
  • 60g butter, softened 

Heat oven to 180C.

Warm the milk to a tepid temperature, or until your index finger dipped in the milk feels just warm. Add the yeast and stir until combined. Stir through the sugar, eggs, and butter. Add the flour and salt. 

Knead the dough gently using a stand mixer and dough hook attachment. Add tablespoons of flour one at a time if the mixture is too wet to form a dough ball. Knead for 10 minutes or until smooth. 

Place the dough in a lightly oiled bowl and cover, setting aside to double in size for 1 hour. 

Knock the dough ball back to remove excess gas, and roll it to a 30cm x 20cm rectangle. Scatter the filling; softened butter, sugar, and cinnamon evenly on the dough, leaving a 2cm clear border. Rub the sugar mix and butter together to blend. Tightly roll the dough, starting from 20cm wide, and place it seam side down. 

Slice the rolled dough into 3cm pieces using a serrated knife. Place the scrolls flat side down onto a lined baking tray about 2cm apart. Cover with cling wrap and a clean tea towel for 45 minutes. Remove cling wrap and place in the oven for 20 minutes. 

Remove from oven, wait until cooled and serve. 

About the author

A beautiful visual content creator, Amie is also an Author of two children’s recipe books, Baby Pip Eats & Little Pip Eats, and also holds a B.Sc. in Food Science and Nutrition. Amie has over 15 years of experience as a food technologist for some of the world’s largest consumer goods companies and has also worked as a freelance food stylist and recipe writer for magazines, including the Australian Women’s Weekly, Gourmet Traveller and Good Taste
A career highlight for Amie was having the ability to use her varied talents internationally, working as a Food consultant in the USA with food retailers; WholeFoods, Trader Joes and Giant Eagle. On large scale labelling system implementation in accordance with the FDA and USDA regulation nutrition updates for 2020.
More recently, Amie has been involved in managing multiple small and large corporate food projects with more of an ethical purpose, including; Patagonia Provisions range, Cobram Estate, and a small Indigenous food based social enterprise start up.
Amie continues to use her Instagram feed as a means to inspire families to plate up healthy, economical and simple seasonal fare that everyone can enjoy.