Cinnamon scrolls are more than a simple snack. They are an experience, especially if you find a bakery that has a unique take on the classic cinnamon scroll. From the aroma that fills the air when they are baking, to the way the scroll unfolds, soft and steaming in your hands.
Warm, fluffy, sticky, and loaded with rich cinnamon-sugar filling, these iconic sweet treats tempt people straight to the cafe counter. Whether you serve them as a weekend special, or a daily café hero, cinnamon scrolls are one of the most irresistible and profitable baked goods on any menu.
Tested, tweaked, and guaranteed to become a bakery best-seller. Let’s scroll with it, the ultimate cinnamon scroll recipe.
What makes a cinnamon scroll the best?
Before we get this roll on the road, let’s have a look at the sweet spot of why these baked goods are one of the best.
- Soft, pillowy dough that stays tender for days.
- A generous swirl of cinnamon-sugar filling that melts into the layers.
- Balanced sweetness, without being over-the-top.
- A golden, just-set crust that’s not too dry and not too doughy.
- A glaze that complements, and doesn’t overpower.
Here is the classic cinnamon scroll recipe
Its’ a pretty simple recipe to follow, so it should be straight forward to bake up these cinnamon scrolls.
The only step that requires consideration is the dough kneading and proofing step. They are vital to ensure a light and puffing dough.
Ingredients
The dough
- 240ml full-cream milk (warm, about 40°C)
- 7g (1 packet) instant dry yeast
- 75g white sugar
- 2 large eggs (room temp)
- 80g unsalted butter (melted and slightly cooled)
- 500g plain flour (plus extra for dusting)
- 1 tsp salt
The filling
- 100g unsalted butter (softened)
- 150g brown sugar (packed)
- 1½ tbsp ground cinnamon
- ¼ tsp ground cardamom (optional, for extra warmth)
- Pinch of salt
The glaze
- 100g icing sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
Method
Activate the yeast
In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Stir and let sit for 5 – 10 minutes until foamy. This means your yeast is active and ready to go.
Mix the dough
Add in the remaining sugar, eggs, melted butter, and salt. Mix to combine. Gradually add the flour, stirring with a wooden spoon (or using a stand mixer with dough hook) until a soft, sticky dough forms.
Knead and rise (step-by-step)
Kneading the dough
Kneading helps develop gluten, which is essential for that soft, pillowy texture we all love in a cinnamon scroll. Here’s how to do it right:
If you choose to knead by hand, follow these instructions.
Lightly dust your bench with flour. Turn out the sticky dough and begin folding and pushing it away from you using the heel of your hand. Rotate and repeat for 8–10 minutes. The dough should become smooth, stretchy, and just a little tacky—not dry.
If you choose to knead with a stand mixer, follow these instructions.
Use the dough hook attachment on medium speed for 5–6 minutes. Pause to scrape the bowl and check if it’s becoming elastic. Avoid over-mixing, which can make the dough tough.
Tip: If the dough is sticking too much, add flour just a teaspoon at a time. Too much flour = dry scrolls.
How to know it’s kneaded enough
Try the windowpane test. Pinch a small piece of dough and gently stretch it out. If it forms a thin, see-through membrane without tearing, your dough is well-kneaded.
First proof (bulk rise)
Lightly oil a large bowl and place your dough inside, turning once to coat the top. This prevents drying.
Cover the bowl with a damp tea towel or cling film.
Let it rise in a warm, draft-free spot (ideally 24–26°C) for 1 to 1.5 hours, or until doubled in size.
Pro tip: If your kitchen is cold, place the bowl in a turned-off oven with a mug of hot water beside it to create a warm, steamy environment.
After first proofing
Gently press down (or “punch”) the dough to release built-up gas.
Proceed with rolling out the dough and adding the filling.
Make the filling
Mix the softened butter, brown sugar, cinnamon, cardamom (if using), and a pinch of salt into a thick paste.
Roll and fill
Punch down the dough and roll it into a large rectangle (about 40cm x 25cm). Spread the cinnamon filling evenly across the surface, all the way to the edges, except for a 1cm border along one long edge.
Roll and slice
Roll the dough tightly from the long edge into a log. Slice into 12 equal pieces using a sharp knife or unflavoured dental floss. Place scrolls cut-side up into a lined or greased baking dish, leaving space between each.
Second proof (after shaping scrolls)
Once your scrolls are sliced and placed in the baking tray, cover them loosely with a clean tea towel.
Let them rise again for 30 to 45 minutes, or until they’re visibly puffy and almost touching each other in the tray.
Scrolls should spring back slowly when gently poked with a finger. If they collapse, they may be over-proofed—so keep an eye on them!
Time to bake
Preheat oven to 180°C fan-forced (or 190°C conventional). Bake for 20–25 minutes, or until the tops are lightly golden and the centres are cooked through. Rotate tray halfway if needed.
Now glaze
While the scrolls are still warm, whisk together icing sugar, milk, and vanilla until smooth. Drizzle generously over the top. Let it melt into all those delicious cinnamon layers.
Here’s some tips for the perfect cinnamon scrolls
- Milk temperature matters. If the milk is too hot, it’ll kill your yeast. Aim for just warm to the touch.
- Sticky dough is okay. Don’t use too much flour. Slightly sticky dough leads to softer scrolls.
- Want richer scrolls? Use bread flour instead of plain for extra chew and structure.
- Batch it. Double the recipe and freeze unbaked scrolls for quick, future bakes.
FAQs
What about adding extras to the filling?
Absolutely. Try adding chopped pecans, raisins, or even a hint of orange zest for a twist. You can also replace half the cinnamon with cardamom for a Scandi-style scroll.
How can I store them?
If you’re not tempted to eat them all straight away, you can store them in an airtight container for up to 2 days. Reheat slightly before serving. For longer storage, freeze before glazing.
Can I prep them ahead of time?
That’s a great idea, and is the best for staying prepared or thinking ahead for busy periods. After cutting and placing them in the tray, cover and refrigerate overnight. In the morning, bring them back to room temp, proof until puffy, then bake fresh. They’ll feel like you’ve just made them from scratch!
Can I make mini scrolls instead?
Yes! Simply roll the dough thinner and cut smaller portions. These are ideal for finger food or snack packs, and just as yummy!
Cinnamon scrolls are a great sweet treat for all year round, but it’s not always possible to bake freshly each time, with busy demands in a business. There’s a way to make running your bakery or cafe even easier, by not having to make dough from scratch.
Suprima supply pre-made cinnamon scroll dough, meaning that you can bake in bigger batches, saving time, money and effort, so you have less stress in the kitchen! Still baking fresh as ever, the cinnamon scrolls will still turn out in the same way as if you baked the dough from scratch.
