Cinnamon Scrolls

Prep time: 2 hours

Cook time: 20 minutes

Serves: 8 Buns

Okay this recipe has been up for a day and its already gone crazy! There are no words for how delicious these fluffy little gems are, you just have to trust us and make them!

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  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Total time: 2 hours 18 minutes
  • Serves: 8 Buns


  • 200 mL Milk
  • 180 g Butter
  • 50 g White/raw sugar
  • 2 Eggs
  • 7 g Dried yeast (1 packet)
  • 400 g Flour + extra to sprinkle
  • Olive oil
  • 140 g Dark brown sugar
  • 2 heaped tsp Cinnamon powder
  • 75 g Icing sugar
  • 115 g Cream cheese
  • Vanilla bean paste, (or extract/essence if you've got it)
  • 1 Lemon
  • Salt flakes


  • 1)

    Add 200mL milk and 60g butter to pot and warm on stove (or in microwave) till warm to touch. Don’t overheat it.

  • 2)

    Into a mixing bowl, add 50g sugar, 1 egg and 1 yolk. Whisk them together.

  • 3)

    Add warmed milk and butter into whisked eggs and sugar. Make sure not too hot or will scramble the eggs/burn off the yeast.

  • 4)

    Add yeast to mixing bowl and give it a swirl/a few minutes to activate.

  • 5)

    Add 400g of flour to bowl.

  • 6)

    Combine together into a dough using a spoon or in Kitchen Aid on a low speed.

  • 7)

    Once the dough is combined either start hand kneading it (on a clean surface sprinkled in flour) or increase speed on Kitchen Aid to knead.
    – If hand kneading will likely take 5-10 minutes
    – If kneading in Kitchen Aid will likely take 2-4 minutes
    – Aiming for it to be combined, easy to handle and able to be stretched.
    Add sprikles of flour if the dough feels too sticky

  • 8)

    Turn your dough out onto the bench, pat the outside with some flour, and hand knead it into a dough ball.

  • 9)

    Pop into a mixing bowl that has been drizzled/sprayed with oil and cover all the sides.

  • 10)

    Set aside to rest/double in size in a warm place with a damp tea towel over the top (for 1-1.5hours).

  • 11)

    While the dough is rising, put 140g dark brown sugar and 2 heaped teaspoons of cinnamon into a bowl. Mix together.

  • 12)

    Melt another 60g of butter in a separate bowl.

  • 13)

    Pop your oven onto 180C and get a baking tray with baking paper ready (you still have a while).

  • 14)

    Once dough has risen, ours took 1 hour, turn it out onto a floured bench top.

  • 15)

    Gently pat your dough out, then roll and stretch it evenly into a rectangle (ours was approx 40x20cm).

  • 16)

    Paint your melted butter onto the dough, leave a cm around the edges not painted.

  • 17)

    Sprinkle the dough with your brown sugar/cinnamon mix. Leaving the edges free again. Use the pastry brush over the top to even it all out and make sure its all covered.

  • 18)

    Start rolling up the dough tightly and evenly (start at one of the longer sides).

  • 19)

    Cut off the ends as testers, then cut the rest of the log into equal portions. We did 8 pieces!

  • 20)

    Put standing up in a baking dish. Press them down a little bit and have them just touching. Set aside again with a damp tea towel over the top for 30-45 mins.

  • 21)

    Add 75g of icing sugar, 115g of cream cheese, 60g of butter, 1 teaspoon of vanilla bean paste and zest of 1 lemon into a bowl and whisk it together. Then pop to the side.

  • 22)

    Once your buns have doubled in size (ours took 30 mins), the oven on 180C for approx 20 mins.

  • 23)

    Leave them to rest once cooked before icing.

  • 24)

    Once warm to touch and not hot, spoon icing on top of each bun then spread it out with a pastry brush.

  • 25)

    Sprinkle with salt and then ENJOY!!

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