Easy Yeast Free Cinnamon Scrolls (2024)

• ▢ 2 cups self raising flour 300 grams
• ▢ 90 grams butter chilled
• ▢ ½ teaspoon salt
• ▢ ⅔ cup milk 170 grams

For the Filling

• ▢ 60 grams butter softened
• ▢ 1 & ½ tablespoons cinnamon
• ▢ ⅓ cup caster sugar

For the Icing

• ▢ 1 cup icing sugar
• ▢ 2 tablespoons boiling water
• ▢ ½ teaspoon vanilla extract

• Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.

• Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.

• Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.

• Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.

• Spread the softened butter over the dough, leaving a 2cm gap around the edges.

• Combine the cinnamon and sugar in a small bowl and sprinkle generously over the top of the butter.

• Starting at the long side carefully roll the dough until enclosed.

• Cut into 12 slices – approximately 2cm thick.

• Place on a baking tray, making sure you leave enough room to rise.

• Bake in oven for 20 minutes or until golden brown on top and cooked through.

• Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.

• Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!

Thermomix Instructions

• Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.

• Place the flour, butter and salt into the Thermomix bowl and mix for10 secondsonspeed 9until mixture is the same consistency as bread crumbs.

• Add the milk and mix for7 secondsonspeed 4to combine.

• Use thekneading functionto knead the dough for2 minutes

• Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.

• Spread the softened butter allover the dough, leaving a 2cm gap around the edges.

• Combine the caster sugar and cinnamon before sprinkling over the top of the butter.

• Starting at the long side, carefully roll the dough until enclosed and cut into 12 slices – approximately 2cm thick.

• Place on a baking tray – make sure to leave enough room for the scrolls to rise and bake in oven for 20 minutes or until golden brown on top and cooked through

• Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.

• Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!

• If your dough is a little sticky, sprinkle some extra self-raising flour over your bench and rolling pin to help bring it to the right consistency.
• You can bake these scrolls on either a baking tray or a round tin.
• I suggest placing your scrolls close together on the baking tray to help them rise up instead of our.
• The icing can be left off these scrolls if you prefer.
• I make the dough into 12 scrolls, you can make more or less but your cooking time will vary.
• These Scrolls are freezer friendly both iced and plain.