Cinnamon scrolls


Like most people I know at the moment I just feel like staying in bed with a box of tissues and a hot lemon! But I dosed myself up on Panadol and headed to the kitchen to make these scrolls.. you might rightly ask just why I would do this!  I have had this plan in my head for the last few weeks while I was writing  reports and doing a few other work based things and was going to reward myself with making these scrolls. ( It’s the making I love most!)  So cold or no cold this was going to happen 🙂 The food critics here passed it for publishing on this blog ( and the fact there is none left tells me it’s a winner) Apparently it would be nice with apple next time!


  •   2 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 2 1/4 teaspoons dried yeast
  • 1/8 cup melted butter
  • 1 egg yolk
  • 1 tbsp sugar


  • 1/4 cup melted butter
  • 4 tbsp sugar
  • 3 tsp cinnamon


  1. Mix the yeast and sugar with the lukewarm milk leave for a ten minutes  until foamy
  2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
  3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
  4. Preheat oven to about 200 degrees C. 
  5. Sprinkle benchtop with flour and roll the dough out to a thickness of 1cm.
  6. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
  7. Roll up the dough, and using a knife, cut the log in half length-wise.
  8. Twist the two halves together, with the cut layers on the outside. Give a round shape, then transfer to a baking tray
  9. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Reduce the oven temperature to 150 degrees C after 5-10 minutes . Bake for 30 to 35 minutes, until the top is golden brown.
  10. Top with icing sugar mixed with water

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