Bread Dessert Morning/Afternoon Tea

Ultimate Sticky Cinnamon Scrolls

These Cinnamon Scrolls are massively addictive and made even easier to make if you have a bread maker.

You will never buy Cinnamon Scrolls again once you have made your 1st batch.
If you wish you can freeze these buns prior to putting on the topping. I simply keep some of the topping in the fridge and pop it on after they have been warmed through (after being in the freezer).

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5 from 1 vote

Ultimate Sticky Cinnamon Scrolls

These are amazingly addictive.
Course bread, Dessert, Morning/Afternoon Tea
Keyword bread, cake, cinnamon
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Total Time 2 hours 50 minutes
Servings 12
Calories 575kcal



  • 1 tsp Yeast heaped, dried
  • 4 cups Bread flour
  • 1/4 cup Sugar caster
  • 1 ts[ Salt
  • 1/2 cup Milk
  • 60 g Butter melted
  • 2 Eggs beaten


  • 180 g Butter melted
  • 3/4 cup Brown Sugar loosely packed
  • 1 tbsp Cinnamon heaped
  • 1 cup Walnuts optional, chopped


  • 2 cups Icing Sugar Mixture
  • 2 tbsp Butter
  • 2 tsp Vanilla
  • 4 tbsp Milk


  • Place Scroll ingredients in your bread machine in the order listed
  • Set to Brioche dough program or dough program of about 70 minutes
  • Meanwhile mix the brown sugar and cinnamon in a small bowl
  • When the dough cycle has completed removed from machine and roll out into a large rectangle about 3mm thick


  • Melt butter listed under filling
  • 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
  • Sprinkle with walnuts if using
  • Gently roll the rectangle starting from the long side
  • Cut the roll into 15cm pieces
  • Gently place in a large slab tin
  • Mix remaining butter and brown sugar/cinnamon mix together
  • Pour remaining butter and brown sugar/cinnamon mix over the top
  • Leave for up to 60 minutes in a warm place until doubled in size
  • Bake for 40 minutes at 180 °C


  • Mix topping ingredients together and pour over the hot scrolls
  • Leave to cool in tin.


Calories: 575kcal | Carbohydrates: 75g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 222mg | Potassium: 163mg | Fiber: 2g | Sugar: 41g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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