What better way to wake up than with some warm, sweet and soft Homemade Cinnamon Scrolls? Here is how to make some deliciously easy bakery-style Cinnamon Rolls from scratch!
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Seriously, why would you ever buy pre-made, full of preservatives and high in sugar cinnamon scrolls when they can easily be made at home and from scratch?
Making these yummy pastries at home may seem intimidating, but it is way easier than it seems!
Very similar to my favourite Lemon Sweet Rolls recipe, these ones are filled with the classic Cinnamon Powder/Brown Sugar combo and seriously make the best breakfast ever!
Cinnamon Scrolls Ingredients
Although some recipes exist for cinnamon rolls made without yeast, this is a recipe for cinnamon scrolls with yeast. Instant Dry Yeast powder can easily be found in any baking aisle of your supermarket.
They come in large tubs (better to keep in the fridge once opened) or in individual packets. The Yeast makes these Cinnamon Scrolls super soft and fluffy, so it is really an essential ingredient of this recipe!
Here are all the ingredients you will need for homemade cinnamon roll dough:
- Full Cream Milk
- Instant Dried Yeast
- Melted Butter
- Brown Sugar
And for the filling:
- Soft Butter
- Cinnamon Powder
- Brown Sugar
Find Yeast Rolls intimidating? Try my Quich No Yeast Cinnamon Rolls Recipe!
How to make Cinnamon Scolls from Scratch
There are 3 steps to make these Cinnamon Rolls with Yogurt Icing. Make the Cinnamon Roll Dough, fill them with the Cinnamon Filling then finally glaze them with a Yogurt Icing.
- Make the Sweet Roll Dough:
This can be done by hand if you are looking for a workout, but it will more easily be done by a stand mixer. First, activate the Instant Dried Yeast with lukewarm Milk. Mix cool melted butter and eggs. Finally, add all of those wet ingredients to the Dry ones (Flour, Brown Sugar and Salt).
- Fill the Dough:
After leaving the dough to prove for 1 to 2 hours, roll it into a large rectangle. Cover with soft butter and a mix of Brown Sugar and Cinnamon Powder. Roll the dough lengthwise, then slice into 12 equal parts to get your individual rolls. Place them in a glass or ceramic rectangular baking dish and leave to prove a second time before baking.
- Finish the Scrolls:
Simply make the Yogurt Icing by mixing Greek Yogurt and Icing Sugar, with some optional Cinnamon Powder and Lemon Juice. Drizzle the icing over the scrolls when ready to be eaten.
Can you freeze Cinnamon Scrolls?
You can absolutely freeze Cinnamon Scrolls. That can be done before baking them, but I find it easier to bake the rolls first before freezing them individually.
To do so, follow all the steps below until the scrolls are out of the oven. Leave them to cool down completely before tearing them apart to get individual rolls.
Wrap each of them in baking paper and/or aluminium foil to avoid frost bite before placing them in a freezing bag.
Keep in the freezer for up to a month, and thaw overnight in the fridge when ready to be enjoyed ( you may need to place them back in the oven for about 5 minutes to crisp again).
Note that you shouldn’t freeze these cinnamon scrolls with the yogurt icing. Only ice the pastries when ready to be eaten!
More Sweet Bread and Breakfast Recipes:
- Chocolate Chip and Raspberry Brioche Buns
- Apple Cinnamon Pull Apart Bread
- Chocolate Brioche Bread Wreath
- Spinach & Ricotta Rolls
- Portuguese Bread from Marcellina in Cucina
Easy Cinnamon Scrolls Recipe:
Homemade Cinnamon Scrolls
Sweet Rolls Pastry
- 250 (1 cup) ml Full Cream Milk
- 10 ( 1 tbsp) gr Instant Dried Yeast
- 40 (3.5 tbsp) gr Brown Sugar
- 2 Eggs
- 60 (1/4 cup) ml Melted Butter
- 500 ( 3 1/2 cups) gr Plain Flour
- 1/4 teasp. Salt
- 1 Egg for Egg Wash
- 60 (1/4 cup) gr Butter, soft
- 3 tbsp Brown Sugar
- 1 tbsp Cinnamon Powder
- 60 (1/4 cup) ml Greek Yogurt
- 2 tbsp Icing Sugar
- 1/2 teasp. Cinnamon Powder, Optional
- 1 tbsp Lemon Juice, Optional
Cinnamon Scrolls Dough
- Whisk the lukewarm Milk with the Instant Dried Yeast. Set aside until foamy/bubbly (see note 1 if bubbles dont appear).Melt the butter and set aside to cool down. When cool, whisk in the Eggs.
- Place the Flour & Sugar in the large bowl of your mixer. Stir until combined, then add the Milk/Yeast and Butter/Eggs. Knead on medium speed for 5 minutes, making sure to stop often to scrap the edges of the bowl if needed.
- Add the Salt, then keep kneading on higher speed for another 5 to 8 minutes, or when the dough stops sticking to the edges of the bowl. Cover with a tea towel for 1,5 to 2 hours, or until the dough has doubled in size.
- Punch the dough to remove the air, then transfer onto a generously floured surface. With a rolling pin, spread the dough into a large rectangle. Use more Flour if required, or if the dough sticks to the surface and/or rolling pin.
- Line a large baking dish with baking paper or grease it well with butter. Set aside.
- Brush the soft butter all over the rectangle scroll dough.Mix the Brown Sugar and Cinnamon Powder in a small bowl, then evenly sprinkle all over the soft butter. Roll the dough as tighlty as possible on its longer side to create a thick roll.Slice the roll in 12 even parts, then place the individual cinnamon scrolls into the baking dish – leaving some space between each scrolls for them to prove.
- Leave the cinnamon scrolls to prove for about 1 hour. They should have almost doubled in size again.
- Preheat your oven on 180'C / 350'F.
- Whisk the Egg for the Egg Wash, then brush it all over the scrolls. Bake for 20 to 30 minutes, or until golden brown.
- Leave to cool down once out of the oven. When ready to serve, prepare the Yogurt Icing by mixing the Greek Yogurt, Icing Sugar, Cinnamon Powder (optional) and Lemon Juice (optional). Drizzle the Yogurt Icing over the Cinnamon Scrolls.Note that it is better to drizzle the icing on the scrolls you will eat straight away – otherwise, leave the scrolls un-iced until ready to be eaten.
- If no bubbles or foam appear after 10 to 15 minutes, it may mean that your Yeast is dead and will not activate in the milk, or that the Milk is not warm enough. The Milk should be lukewarm (20-25’C – 66-77’F) or it won’t activate the Yeast.