You enjoyed the best hot cross bun recipe and after the hit Australia Day pavlova recipe, we knew we had to give you more. So, Geoff’s son, Boston, has shared the best cinnamon scroll recipe for you to spoil your mum this Mother’s Day.
The apple doesn’t fall far from the tree and Boston has pulled together the most incredible creation. Who knew that all you needed was some powdered sugar, a large bowl and vanilla extract to make your Mother’s Day the best one ever?
Cinnamon Scroll Recipe Ingredients
- 2 cups milk (warm)
- ½ cup melted butter
- ½ cup white sugar
- 7g or 1 sachet of dried yeast
- 4 cups of plain flour
- 1 teaspoon of baking powder*
- 2 teaspoons of salt
- ¾ cup of plain flour
- ¾ cup of softened butter
- ¾ cup of brown sugar
- 2 to 3 tablespoons of ground cinnamon (depending on how much cinnamon you like)
- 120g of soft cream cheese (room temp)
- 2 tablespoons of melted butter
- 2 tablespoons of milk
- 1 teaspoon of vanilla essence
- 1 cup icing sugar
Making the dough
- Preheat the oven to 180ºC.
- In a large mixing bowl, add the warm milk, melted butter and white sugar.
- Once thoroughly combined, add your dried yeast.
- Let the dough stand for two minutes to allow the yeast to activate.
- Add your plain flour and stir until evenly combined – it does not matter if it’s not perfectly combined.
- Cover for 1 hour in a warm place.
- Over the rested dough, sprinkle baking powder, salt, ¾ cup plain flour. Knead until well combined.
- Empty the dough onto a lightly floured tabletop and knead for an additional 2 minutes. You will know it’s done when the dough bounces back when poked with a finger.
- With a little more flour and a rolling pin, roll the dough out to a rectangular shape (around 1 to 1.5cm thick) and let sit while you make the scroll filling.
- In a clean bowl, combine the softened butter, brown sugar and ground cinnamon.
- Mix until evenly combined.
- Spread the paste evenly over the dough that you’ve kneaded and rolled out. The paste is best spread with the back of a spoon or spatula (the softer the butter, the easier it will be).
- Once you are happy with your sweet filling, roll the dough from the long edge into a log. Once in a log shape, use a sharp knife to cut 2 to 3cm spaces to make the individual scrolls. You will make around 15 to 20 in total depending on how thick you cut them.
Baking the scrolls
- Place the scrolls in a lightly buttered baking tray so they are just touching. Boston recommends a 25 x 38cm tray, or you can divide the dough into a couple of trays.
- Cover with cling film and rest in a warm place for 30 to 40 mins. You will see them rise to nearly double and will be soft to touch.
- Bake the scrolls in the oven for 25 to 30 minutes. They will become golden in colour and the sweet paste will ooze through the dough when cooking.
Serving Boston’s cinnamon scrolls (the icing)
- In a new bowl, combine the cream cheese, melted butter, milk and vanilla essence. Whisk ingredients until smooth.
- Add the icing sugar and whisk until a smooth icing consistency.
- When the scrolls are still warm, pour over the icing and serve. The scrolls are best eaten when warm! But you can also refrigerate once cooled and heat them later in the microwave to serve.
Cinnamon scroll recipe FAQ
What’s the difference between baking powder, baking soda and bicarbonate of soda
- Baking soda and bicarbonate of soda are the same thing.
- Baking powder is bicarbonate of soda with an acidic ingredient already added, usually cream of tartar
*Can you use baking powder instead of baking soda in this cinnamon scroll recipe?
- Yes you can, but the results may vary. You should triple the amount of baking powder that you would use for baking soda.
What can you use instead of baking powder?
If you don’t have baking powder, try using any of the following:
- plain yoghurt
- lemon juice
- sour milk
That’s all there is! 19 simple steps for the best cinnamon scroll recipe you’ll ever try! Whether it’s delicious recipes from Boston (the son of Geoff, our industrial cooking equipment specialist) or food processing equipment, FPE can help. When you order with FPE, you receive comprehensive customer support, including spare parts supply, equipment training and maintenance. And if you sign up to the FPE newsletter, you get first access to our mouth-watering recipes.