These cinnamon scrolls are definitely hard to beat. They’re soft, fluffy, packed with cinnamon, and—best of all—super easy to make.
Cinnamon scrolls have always felt like pure comfort to me. My mum used to bake them on cold winter afternoons, often after we’d been out in the garden with my dad. I think that’s where my love of cinnamon really began. If you look through my recipes, you’ll spot it everywhere: in my plum oat muffins, my apple/plum cake, my walnut raisin loaf, and even my crunchy cinnamon palmiers. I just can’t resist that warm, cosy flavour.
This cinnamon scroll recipe is adapted from one of the most popular recipes on my blog—my 3‑ingredient scones. When I first made them a few years ago, they completely changed the way I bake scones. Since then, I’ve created fruit scones and chocolate chip scones, and they’re just as popular in my house. It was only a matter of time before I turned that same simple dough into these gorgeous cinnamon scrolls.
When I first made the 3‑ingredient scones, I had a feeling the dough could be adapted into some really good scrolls — I just hadn’t got around to trying it until recently. Now that I finally have, I can’t believe I waited so long. These truly are some of the best cinnamon scrolls you’ll ever make.
I’ve baked them quite a few times over the last couple of months (I had to perfect the recipe, didn’t I?). They’re wonderfully soft and fluffy, and you get that delicious cinnamon hit from both the scrolls themselves and the icing. Honestly, I could eat them all day. They’re comfort food in its purest form.
Quick Cinnamon Scrolls Ready in 20 Minutes
One of the best things about this recipe is how easy it is. There’s no yeast involved, so you don’t have to wait for the dough to rise — you can have these in the oven in around 20 minutes. It’s the kind of bake that feels indulgent but doesn’t require any fuss.
They’re also ideal for last‑minute baking — whether you’ve got visitors popping in, kids wanting an afternoon treat, or you just feel like something cosy with a cup of tea.
Freezer Tips and Reheating Guide
These cinnamon scrolls freeze beautifully, which makes them perfect for prepping ahead. If I’m planning to freeze some, I gently separate the scrolls with a butter knife before adding the icing. That way I can pop them into an airtight container and grab one whenever I feel like a treat.
To reheat, I simply warm one in the microwave for a few seconds on low to medium. It’s like it’s just come out of the oven. Even with the icing, they thaw beautifully. I usually heat them until they’re just slightly warm — that’s enough to make them soft and fluffy again without melting the icing.
If you prefer to reheat yours in the oven, it’s best to freeze them without the icing and drizzle it on afterwards.
Easy Cinnamon Scrolls (No Yeast!)
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12
- Category: Dessert, Snack
- Cuisine: Scones
Description
These cinnamon scrolls are soft and fluffy, packed with cinnamon, and most importantly super easy to make! This recipe is very hard to beat!
Ingredients
Scrolls
- 2 2/3 cups (400g) of self raising flour (plus extra for kneading)
- 1/2 cup (80g) of icing/powdered sugar
- 3/4 cup of thickened cream/heavy cream
- 3/4 cup of lemonade (where I live that’s what we call a carbonated soda such as Sprite)
- 1 tablespoon (20g) of melted butter
- 1 1/2 teaspoons of ground cinnamon
- 1/4 cup (60g) of granular sugar
Cinnamon Icing
- 2/3 cup (120g) of icing sugar/powdered sugar
- 1/4 teaspoon of ground cinnamon
- 1 tablespoon of very hot water (I use water from a recently boiled kettle)
Instructions
To make scrolls
- 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.
To make icing
- 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!
Nutrition
- Serving Size: 90g
- Calories: 281
- Sugar: 23g
- Sodium: 453mg
- Fat: 6.8g
- Saturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 23mg
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Thank you so much for your recipe.
I’ve never left a review though felt I needed too this time as it helped during the covid19 crisis when we have found it impossible to buy yeast.
I came across your recipe as my son requested scrolls for his isolation 18th birthday.
These were amazing. I had no lemonade, substituting pasito in its place & covered them with a cream cheese frosting.
Big hit with all of my children & I’ve made them multiple times already.
Thank you again & stay safe
I’m so glad to hear that you and your family enjoyed these scrolls Angela. I’m also delighted to hear that my recipe was used for an 18th birthday treat! I’ve been desperate to get my hands on some yeast as well. I managed to pick up some last week but it seems to be gone from the shelves again this week. Hopefully all the stocks of baking supplies will be back to normal soon.
Thanks again for the feedback and I hope that you and your family also stay safe!
Great quick, easy recipe my family absolutely loved. I didn’t have any cream so just used the leftover Greek yoghurt I had on hand and added a bit more icing sugar and they were soooo light and fluffy, thank you
Glad to hear that you and your family enjoyed them Danielle! Also thanks for sharing that you were able to successfully use Greek yoghurt, this might come in handy if I’m ever out of cream! Thankfully that doesn’t happen to me lately as I have just discovered long life cream. I just keep a carton in the pantry and I can make some of these whenever I have a craving!
These are amazing, thank you for this quick and easy delicious recipe.
Glad you liked them Maxine, thanks for the review!