Sometimes you just can't beat a soft, sweet cinnamon scroll. These delicious, pillowy pastries are a favourite baked treat for people of all ages, with their soft, fluffy dough encasing a swirl of sweet cinnamon sugar, all topped with a generous slather of rich cream cheese frosting. 

Perfect for any occasion, cinnamon scrolls can be enjoyed fresh out of the oven, or a few hours later at afternoon tea. Whether you're hosting a brunch, celebrating a special event or simply indulging in a weekend baking project, this recipe is sure to become a staple in your kitchen.

Creating the perfect cinnamon scrolls requires a bit of patience, however we’re confident that bakers of all levels will be able to master this recipe in no time. Once you've added these cinnamon scrolls to your baking repertoire, they're sure to become a beloved treat that everyone will request, time and time again.

What you need to know before you start

You'll need to start this recipe at least 3 hours 30 minutes ahead, and you'll need a 20cm x 30cm slice pan.

We used a stand mixer with a dough hook to make the dough, but you can also knead it by hand. The same applies when whisking the cream cheese. You might find it easier to use a stand mixer or electric whisk, but hand-whisking will also work perfectly!

Why is this the best cinnamon scroll recipe?

We love this recipe for its simplicity and accessibility. While cinnamon scrolls may have seemed out of reach to you in the past, this recipe proves that you don’t have to be an experienced baker to master this popular baked treat. This classic cinnamon scrolls recipe includes a simple how-to guide for rolling the dough into perfect scrolls, as well as insider storage tips for when you want to savour every bun! Plus, our recipe requires only a handful of basic household ingredients that you may already have in your pantry, making this an easy weekend baking recipe.

How long do cinnamon scrolls take to bake?

Cinnamon scrolls are the perfect weekend afternoon tea recipe. They only need a quick 20-minute bake in the oven after being proved, which is when they expand and get that signature soft, fluffy dough. The first prove is done after you've made the dough; it will need two hours to sit in a warm place so it can rise and become soft to shape. Once you've rolled your dough into scrolls and added the cinnamon filling, the scrolls will need one more hour in the pan to prove where they'll rise again. When they're done, put the scrolls into the oven for a quick 20 minutes and then let them cool on a rack for 15 minutes, ready for frosting. 

Can you freeze cinnamon scrolls?

Absolutely! You can freeze cinnamon scrolls even after they’ve been iced and finished – just let them cool completely first. Once they’re cool, wrap them in plastic wrap and then add a layer of aluminium foil. This will keep them fresh and tasty for when you’re ready to enjoy them later. When you’re ready to eat them, just let them thaw and come to room temperature before digging in.

What ingredients you'll need

Strong (baker’s) flour: Baker's flour, also called bread flour or strong flour, is ideal for baked goods that use yeast. Its gluten structure improves elasticity and allows bread to rise higher, creating a more satisfying bite. If you don't have baker's flour, you can also use plain flour, however, the results may not be exactly the same.

Brown sugar: It’s important to use brown sugar in this recipe, as it enriches the buns with its molasses content, imparting a sweet caramel-like flavour that intensifies during baking. The molasses adds depth and complexity, contributing to both the buns' colour and their rich taste.

Instant dried yeast: Instant yeast is a dry yeast that comes in smaller granules than active dry yeast. It absorbs liquid rapidly, eliminating the need to be proved before being mixed into flour. One standard box includes five 7g sachets, and you only need one sachet for this recipe. If you're a regular baker and frequently bake bread and pastries, it's worthwhile investing in a tub of yeast which you can buy at the supermarket. Found next to the instant yeast, you can keep the tub of yeast in your fridge and scoop out as much as you need whenever you're baking. It will work out to be more affordable, too.

Milk: We use warm milk in this recipe as it activates the yeast, speeding up fermentation for proper rising. Warm temperatures aid in breaking down whey proteins, enhancing dough elasticity and texture. This process results in a softer, more pliable dough, crucial for achieving a light and airy crumb in baked goods. Overall, warm milk contributes to better flavour development and ensures that homemade breads and rolls are both delicious and satisfying.

Egg: We mentioned how easy it was to make this recipe, and this is one of the reasons. You only need one egg to bind the dough together for this cinnamon scroll recipe, making it an easy, economical dessert.

Salted butter: Mixed with the brown sugar and cinnamon, salted butter gives the filling a sweet little lift, and creates that ultimate flavour we all love.

Unsalted butter: We already have the sweetness from the icing sugar in the cream cheese frosting, so unsalted butter will be a stable flavour to bind the ingredients together.

Cinnamon: We use ground cinnamon instead of cinnamon sugar to give the scrolls a well-rounded, spiced flavour and let the sweet ingredients do the talking. You can easily pick up ground cinnamon from your local shops.

Cream cheese: It wouldn’t be our favourite cinnamon scroll recipe without that iconic cream cheese frosting. You’ll just need a standard 250g tub for this recipe, which serves 12. 

Icing sugar: Using sifted icing sugar in the cream cheese frosting gives that sharp, sweet flavour to the scrolls, and is absorbed easily within the mix for easy frosting application. Remember to sift!

How to roll the pastry into scrolls

It's important to lightly flour your sheet of baking paper so the soft dough doesn't stick to the surface. Roll out your pastry into a 44cm x 30cm rectangle, keeping the longest side closest to you. Spread the cinnamon filling evenly over the pastry, then roll it up tightly from top to bottom. Trim the ends and cut the roll into 12 slices. Arrange the slices in the prepared pan, leaving about a 1cm gap between each scroll. If you're working in a hot kitchen and the dough is getting soft, place the log in the fridge for 15-20 minutes to firm up before slicing. This will keep the shape of the dough and ensure you'll get nice, uniform circles without squishing them. Once the scrolls have been filled and rolled, they'll prove for one hour in the pan and expand. 

How to store cinnamon scrolls

Are you already drooling from this cinnamon scroll recipe? Sweet buns are a favourite of ours, too, and our collection of chefs and experts are only too happy to share their exclusive recipes with you. Get your apron at the ready and discover more irresistible options to satisfy your sweet tooth and baking cravings!

Try your hand at these easy recipes below:

• Vali Little's sticky maple and pecan scroll recipe
• Kimmy Gastmeier's salted peanut scrolls with maple frosting recipe
• Matt Preston's Swedish pecan and cinnamon bun recipe