This cinnamon scroll recipe is adapted from one of the most popular recipes that I have shared on the blog – my 3 ingredient scones! I first made 3 ingredient scones a few years back and it has changed the way I make my scones. Since then I have created a fruit scone version and a chocolate chip scone version and they’re also very popular in my house!
When I first made the 3 ingredient scones I had a feeling that I could adapt the recipe to make some great scrolls. I just hadn’t got around to trying it until recently!
Actually I can’t believe that I waited so long because these are the best cinnamon scrolls that you could ever find! I have made these quite a few times over the last couple of months. I had to perfect the recipe didn’t I? 😉
These cinnamon scrolls are wonderfully soft and fluffy and you get a delicious cinnamon hit from both the scroll and the icing! I could eat these all day every day; they’re comfort food pure and simple for me. I think that’s because my mum used to make scrolls like these when I was a kid!
The recipe is super easy and has the added bonus that there’s no yeast involved. You don’t have to wait for the dough to rise. In fact you can have these in the oven in around 20 minutes!
Another great thing about these cinnamon scrolls is that they can be made ahead of time and frozen. If I’m going to freeze some I gently separate them with a butter knife before I drizzle the icing over. That way I can put them in in airtight container in the freezer and just grab one out when I want one.
To reheat, just pop one in the microwave for a few seconds on low to medium and it’s like it just came out of the oven. Even with the icing on them they still thaw really well in the microwave. I usually just heat them enough so that they are just slightly warm. That makes them soft and fluffy again without melting the icing!
Of course if you prefer to re heat yours in the oven then you would be best to freeze them without the icing.
- 2⅔ cups (400g) of self raising flour (plus extra for kneading)
- ½ cup (80g) of icing/powdered sugar
- ¾ cup of thickened cream/heavy cream
- ¾ cup of lemonade (where I live that’s what we call a carbonated soda such as Sprite)
- 1 tablespoon (20g) of melted butter
- 1½ teaspoons of ground cinnamon
- ¼ cup (60g) of granular sugar
- ⅔ cup (120g) of icing sugar/powdered sugar
- ¼ teaspoon of ground cinnamon
- 1 tablespoon of very hot water (I use water from a recently boiled kettle)
- Preheat oven to 200 °C (400 °F) and line a 25cm (10 inch) square baking dish with baking paper.
- Place flour and icing sugar in a large mixing bowl and stir to combine.
- Add cream and lemonade and mix well.
- Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture will remain a bit sticky).
- Roll the dough out into a 25 x 32cm (10 x 13 inch) rectangle about 1 cm thick (dust board with flour to prevent sticking).
- Brush the dough with the butter and then sprinkle with combined cinnamon and sugar.
- Roll the dough up into a log starting from one of the shorter edges
- Cut into 12 pieces and place (cut side up) into prepared baking dish so that the scrolls are just touching.
- Bake for 25 to 30 minutes or until golden brown on top.
- Combine icing sugar, cinnamon, and hot water in a heatproof mug and mix thoroughly.
- Mixture needs to be slightly runny so that you can drizzle it over the scrolls.
- If too thick add more water 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.
- Allow the scrolls to cool slightly and then drizzle with the icing and serve!