Cinnamon Scrolls

Gooey,  oozy Cinnamon Scrolls.  I was introduced to these sweet spirals of cinnamon goodness while on holiday to New York.  They love all things Cinnamon over there and who can blame them?  This fragrant spice marries so well with one of their other culinary obsessions…. Cream Cheese.  They are known are ‘Cinnabons’ in the USA and are available from franchises all over the place.

Cinnamon Scrolls

Unfortunately, they are a little harder to find in Australia so baking them was the only way to enjoy these scrolls down under.  I have re-created many dishes first experienced on in New York since coming home from Mexican style corn, Philly Cheesesteak and Cuban Sandwiches to pretzels and empanadas – all of which have been throughly enjoyed.  Travelling is a great way to broaden all aspects of life and trying new foods is a major highlight for me.

Cinnamon Scrolls

Cinnamon Scrolls

Recipe adapted from


Sweet Dough:

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs at room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons dry active yeast

Cinnamon Filling:

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

Cream Cheese Icing:

  • 250g cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups icing sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough cycle has completed and the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  3. Preheat oven to 200C (400F) degrees and line a large rectangular baking pan with baking paper.
  4. In a small bowl, combine butter, brown sugar and cinnamon.
  5. Roll dough into a 50x40cm (1621 inch) rectangle and evenly spread over the Cinnamon filling.
  6. Roll up dough and cut into 12 rolls.
  7. Place rolls on the baking pan and cover and let rise until nearly doubled, about 30 minutes.
  8. Bake rolls in preheated oven until golden brown, about 15 minutes.
  9. While rolls are baking, place all the ingredients for the cream cheese icing in a medium sized bowl and beat with a hand mixture until combined.
  10. Remove the rolls from the oven once cooked and place on a cooling rack with baking paper placed under the rack. Spread the icing on the warm rolls and let drizzle over the sides.

Best eaten the day of baking.

3 comments to Cinnamon Scrolls

  • You have a new fan! I love your stuff here and will be back again.

  • Rabz

    ive really enjoyed browsing through your recipes and cant wait to try many things out. If I dont have a bread machine to make the cinnamon scroll dough with how would I mix it?
    Thnx for your time

  • Susan

    Hi Rabz,

    I haven’t made this recipe without a bread machine before… but from previous bread making experience, you would first need to kick the yeast into life so try putting the yeast in the warm milk with the sugar and let sit for 5-10 min. You should see the mixture change and become frothy. (in normal bread recipes this is usually done with water not milk, so I am hoping the reaction will be the same). I would then sift the dry ingredients into a bowl and in another bowl mix the melted butter with the eggs. Then slowly add the yeast mixture and the egg mixture to the flour mix and kneed for a good 10 min or so. Then let sit for 30ish min in a warm spot in an oiled bowl and cover with plastic wrap. The dough should double in size. It should now be fine to use as for the above recipe.

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