Cinnamon Scrolls Recipe: Fluffy Bakery Rolls You Can Make At Home

First of all , I hereby apologize to everyone trying to be healthy, myself very much included, because these are a shameless ambush on our carb-cutting plans.

The first time I pulled a tray of warm scrolls from my oven, the whole house smelled like cinnamon and happiness. Neighbours dropped by “accidentally,” my kids circled like seagulls, and I realised something simple and sweet can turn a regular afternoon into a celebration.

If you have ever wanted a cinnamon scrolls recipe that works every single time, rises high, bakes soft, and swirls with a buttery cinnamon ribbon, this is it.

This cinnamon scrolls recipe is written for home cooks who want a reliable result without complicated steps. It suits an aussie recipe pantry and uses ingredients you already have.

I will show you how to mix and proof an enriched dough so you get a fluffy recipe texture, explain the little details that make a big difference, and give you fixes if your dough misbehaves. By the end, you will feel confident enough to bake a batch for breakfast, lunch boxes, or a cosy dessert platter.

Why You Will Love This Cinnamon Scrolls Recipe

• Soft, fluffy dough that stays tender for days
• Balanced filling that tastes like cinnamon toast in every bite
• Simple technique with clear times and visual cues
• Overnight option for a no-stress morning bake
• Easy glaze choices so you can serve them classic or café style
• Ingredients that fit easy aussie recipes and an Australian desserts collection

What Makes Scrolls Fluffy

Fluffy yeast baking is a game of balance. Here is the friendly science you need.

• Hydration: Milk and eggs enrich the dough and keep it soft. Enough liquid means good oven spring. Too much means the dough spreads.
• Gluten development: Knead until the dough is smooth and elastic. If you gently stretch a small piece, it should form a thin “window” without tearing.
• Fat timing: Butter goes in after gluten starts forming. This keeps the structure strong and the crumb tender.
• Proofing: Warm but not hot. Aim for about 26 to 28 C. Too cold and the yeast naps. Too hot and it sulks.
• Second rise: Shaped scrolls should puff until they look like small pillows. If they overproof they will deflate in the oven. If they underproof they bake dense. I give exact cues below.

Ingredient Notes

• Flour: Use plain flour with at least 11 percent protein or bread flour if you want extra height. Australian brands vary, so check the label.
• Yeast: Instant yeast can mix straight into flour. If you only have active dry yeast, bloom it in warm milk with a pinch of sugar until foamy.
• Milk: Full cream milk gives the best flavour. Plant milks work, but the crumb will be slightly different.
• Egg: Adds richness and colour. For an egg-free version, swap in 60 ml extra milk plus 1 tbsp neutral oil.
• Butter: Unsalted is best so you control the seasoning.
• Sugar: Caster sugar for the dough and brown sugar for the filling. Brown sugar melts into a syrupy swirl that tastes like homemade cinnamon toast.
• Cinnamon: Use fresh ground cinnamon. Stale spice tastes flat. If you love strong spice, add a pinch of cardamom.
• Salt: Essential for flavour and dough strength.

Step By Step Timeline

This is the rhythm I follow when I bake scrolls on a weekend.

1. Mix and knead the dough, then let it rise until doubled.
2. Roll the dough into a rectangle, spread with butter, cinnamon and sugar, then roll into a tight log.
3. Slice into scrolls, nestle in a tin, and let them puff again.
4. Bake until golden and fragrant.
5. Glaze while warm so the tops shine.

If you want fresh scrolls for breakfast, shape them the night before and do the second rise slowly in the fridge. In the morning you only need to bring them to room temperature and bake.

My Cinnamon Story

I grew up in a house where Saturday mornings smelled like cinnamon toast. When I started baking, scrolls were the first special thing I learned. I remember the feeling of pressing my fingers into the proofed dough and seeing the gentle spring back.

It felt like magic. Years later, during a rainy winter in Melbourne, I perfected this cinnamon scrolls recipe to cheer up my little ones after sport.

We ate the batch on a picnic rug in the lounge room while watching a movie and warming our toes on the heater. Every time I make these, that memory comes back, along with the comfort that homemade cinnamon brings to a kitchen.

Equipment

• Stand mixer with a dough hook or a steady pair of hands
• Large bowl, plastic wrap or a damp tea towel
• Rolling pin
• 23 by 33 cm metal baking pan or two 20 cm round cake tins
• Dental floss or a thin serrated knife for slicing neat spirals
• Pastry brush

Troubleshooting and Pro Tips

• Dough feels sticky: Lightly oil your hands and bench rather than adding lots of flour. A soft dough bakes softer.
• Dough not rising: Check your yeast is fresh. Move the bowl to a warmer spot like the oven with the light on.
• Scrolls unwind in the oven: Roll the log very snugly and pinch the seam closed. Place each piece seam side down in the pan.
• Tops brown too fast: Tent with a piece of foil for the last minutes of baking.
• Dry texture the next day: Rewarm for 10 seconds in the microwave. Add a little cream in the pan before baking for extra softness, see notes.

Variations You Will Actually Make

• Cream cheese icing: Tangy and rich. Perfect when you want a café finish.
• Sticky caramel scrolls: Pour a thin layer of brown sugar and butter into the pan first. Flip after baking.
• Apple cinnamon: Scatter finely diced apple over the filling.
• Raisin swirl: Add soaked sultanas for an old school bakery feel.
• Maple pecan: Replace half the brown sugar with maple sugar and add chopped pecans.
• Gluten friendly: Use a strong gluten free bread mix plus 1 tsp xanthan gum. The texture will be different but still lovely.
• Mini scrolls: Roll the dough longer and thinner, slice small, and reduce baking time.

Make Ahead, Storage, Freezer

• Overnight: After shaping, cover the pan and refrigerate up to 16 hours. Bring to room temperature before baking, usually 45 to 60 minutes.
• Room temperature: Best on the day. Keep leftovers in an airtight container for 2 days.
• Freezer: Freeze unglazed baked scrolls up to 2 months. Thaw, warm in a low oven, then glaze.

Serving Ideas

Serve warm with coffee or hot chocolate. For a brunch table, pair with fresh berries, yoghurt and scrambled eggs. For dessert, drizzle extra glaze and add a scoop of vanilla ice cream. These belong in every list of Australian desserts because they make any gathering feel cosy.

Cinnamon Scrolls Recipe: Fluffy Bakery Rolls You Can Make At Home

Recipe by Ella McKenzieCourse: DessertCuisine: AustralianDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

340

kcal

Rise time

1

hour 

45

minutes

Total time

2

hours 

35

minutes

Soft, high-rising scrolls with a buttery cinnamon ribbon and a choice of simple vanilla glaze or tangy cream cheese icing. This is the easy cinnamon scrolls recipe I rely on for birthdays, weekend brunch and lunch boxes.

Ingredients

• Dough

• 250 ml warm full cream milk, about 38 C

• 2¼ tsp instant yeast, 7 g

• 60 g caster sugar

• 1 large egg, room temperature

• 60 g unsalted butter, very soft

• ½ tsp vanilla extract

• 450 g plain flour, plus 2 to 4 tbsp extra only if needed

• ¾ tsp fine salt

• Filling

• 90 g unsalted butter, very soft

• 150 g brown sugar, packed

• 2 tbsp ground cinnamon

• Pinch of salt

• Optional 80 g raisins or finely diced apple

• Vanilla milk glaze

• 180 g icing sugar, sifted

• 1 to 2 tbsp warm milk

• ½ tsp vanilla extract

• Pinch of salt

• Cream cheese icing option

• 120 g cream cheese, room temperature

• 40 g unsalted butter, room temperature

• 150 g icing sugar, sifted

• ½ tsp vanilla extract

• 1 to 2 tsp lemon juice to taste

Directions

• Make the dough
• Add warm milk and yeast to the bowl of a stand mixer. Sprinkle in 1 tsp of the sugar and let it sit for 5 minutes until lightly foamy. Add remaining sugar, egg, very soft butter and vanilla. Mix briefly. Add flour and salt. Mix on low with a dough hook until a rough dough forms, then increase to medium and knead 8 to 10 minutes until smooth and elastic. The dough should clear the sides of the bowl but still feel soft. If it is very sticky, add a tablespoon of flour at a time and knead again before adding more.
• First rise
• Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled. This usually takes 60 to 75 minutes.
• Prepare the filling
• Stir the soft butter, brown sugar, cinnamon and salt to a spreadable paste. Line your pan with baking paper and lightly grease the sides.
• Roll and fill
• Tip the dough onto a lightly floured bench. Roll into a 35 by 45 cm rectangle with the long side facing you. Spread the cinnamon paste over the surface, leaving a 1 cm border along the long side farthest from you. Sprinkle raisins or apple if using.
• Roll the log
• Starting from the long side closest to you, roll the dough away from you into a tight log. Pinch the seam to seal.
• Slice
• Use unflavoured dental floss for clean spirals. Slide the floss under the log, cross the ends over the top and pull to cut. Cut into 12 even pieces. Place them in the pan, leaving a little space between each.
• Second rise
• Cover the pan and let the scrolls rise until puffy and almost touching. This usually takes 35 to 45 minutes depending on room temperature. They should look like little pillows and bounce back slowly when gently pressed.
• Bake
• Heat oven to 180 C. Bake the scrolls on the middle rack for 22 to 25 minutes until lightly golden on top and 93 C in the centre if you use a thermometer. If browning too quickly, cover loosely with foil for the last minutes.
• Glaze
• For the vanilla glaze, whisk icing sugar with milk, vanilla and a pinch of salt until smooth and pourable. Drizzle over warm scrolls.
• For cream cheese icing, beat cream cheese and butter until smooth. Add icing sugar, vanilla and lemon juice and beat until fluffy. Spread over cooled scrolls.

Notes

• For extra soft scrolls, pour 3 tbsp thickened cream into the bottom of the pan just before baking. It turns into a light syrup and keeps the crumb moist.
• If your kitchen is cool, preheat your oven for 2 minutes, turn it off, then place the covered bowl inside with the light on for a warm proofing spot.
• For mini scrolls, roll the dough to 30 by 50 cm, slice into 18 pieces and bake 15 to 18 minutes.
  To make overnight scrolls, place the pan in the fridge after slicing and arranging. Next day bring to room temperature and proof until puffy, then bake.
• If using strong bread flour, add 1 to 2 tbsp extra milk during mixing because the flour absorbs more liquid.

Frequently Asked Questions

Case Study: Saturday Sport Fuel

Last term, our netball team had early games and hungry kids. I baked this cinnamon scrolls recipe on Friday night and chilled the tray before the second rise. Saturday morning I let the pan sit on the bench while I made coffee, then baked it while we packed water bottles. We arrived at the court with a container of warm scrolls and a packet of napkins. The girls ate them with grateful faces and asked if I could bring “those swirly buns” again. It became our good luck treat and we made the finals. Food does that. It gathers people and gives small moments a sparkle.

Well,

If you have been searching for a cinnamon scrolls recipe that fits real life, here it is. The dough is simple, the method is friendly, and the results taste like a bakery tray still humming with warmth.

Use the overnight option for busy mornings, choose the glaze that suits your crowd, and add your own twist when you feel playful. This is an aussie recipe you can pull out whenever you want your kitchen to smell like comfort.

I hope it becomes a family favourite and a regular in your easy aussie recipes list. Happy baking