Ultimate Cinnamon Scrolls


Cinnamon scrolls are variable in taste and recipes.

It has been my holy grail to find the best recipe for the best cinnamon scroll. I realise that it is all subjective and a matter of taste. But this recipe wins for me.

I use my bread machine to mix the dough.


Dried Yeas 1 tsp heaped
Milk 1/2 cup
Caster Sugar 1/4 cup
Butter 60g melted
Salt 1 tsp
Eggs 2 beaten
Bread Flour 4 cups


Butter 180g melted
Brown Sugar 3/4 Brown Sugar
Cinnamon 1 tbsp heaped
Walnuts 1 cup chopped


  • Place Scroll ingredients in your bread machine
  • Set to Brioche dough program or dough program of about 70 minutes
  • Meanwhile mix the brown sugar and cinnamon
  • When complete removed from machine and roll out into  a large rectangle about 3mm thick
  • Melt butter
  • Sprinkle 3/4 of the brown sugar/cinnamon mix over the dough rectangle ensuring you don’t go right to the edges
  • Pour 3/4 of the melted butter over the dough rectangle
  • Mix remaining butter and brown sugar/cinnamon mix together
  • Gently roll the rectangle starting from the long side
  • Cut the roll into 15cm scrolls
  • Gently place in a large slab tin
  • Pour remaining butter and brown sugar/cinnamon mix over the top
  • Sprinkle with walnuts
  • Leave for up to 60 minutes in a warm place until doubled in size
  • Bake for 40 minutes at 180 °C
  • Leave to call in tin

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