Is there anything better than starting your day with the warm, comforting aroma of freshly baked cinnamon scrolls? With swirls of buttery cinnamon and brown sugar, finished with a creamy glaze, these scrolls are the definition of breakfast bliss.
For bakeries and cafés, these treats are an essential menu staple. Their universal appeal, from kids to adults, makes them a customer favourite, perfect for takeaway mornings or leisurely weekend breakfasts.
Whether served fresh from the oven or paired with a rich coffee, cinnamon scrolls have the power to draw in loyal customers time and time again.
Let’s dig in!
What makes these scrolls the best?
Here’s what sets this recipe apart:
Fluffy and pillowy-soft – No dry edges or dense bites here! Every layer melts in your mouth.
Balanced sweetness – The combination of cinnamon, brown sugar, and a decadent cream cheese glaze creates the perfect cocktail of flavours.
Foolproof tips – Whether you’re a seasoned baker or a beginner, our tried-and-true methods will give you confidence in the kitchen.
Menu magnet – Cinnamon scrolls don’t go out of fashion. They’re a timeless treat that keeps customers coming back for more. Having them as a staple on your bakery or café menu helps retain customers.
Cinnamon scroll recipe
Ingredients
For the dough:
- 4 cups plain flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup sugar
- 1 tsp salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
For the glaze:
- 1 cup icing sugar
- 2 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
Method
Activate the yeast magic
In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Give it a gentle stir, then let it sit for about 5 minutes. You’re looking for a foamy top, like a mini science experiment. If it’s not frothy, your yeast might be a little sleepy (or expired).
Mix it up
Add the flour, brown sugar, melted butter, egg, vanilla, salt, and cinnamon to the bowl. Start mixing on low speed until the dough begins to come together in a shaggy clump. Then, crank it up to medium-low and knead for 8–10 minutes. The dough should be soft, springy, and tacky (sticky enough to cling slightly but not enough to leave a mess on your fingers).
Let it rise
Grease a bowl lightly with oil or butter, plop in your dough ball, and turn it over so it’s nicely coated. Cover the bowl with plastic wrap or a tea towel, then set it somewhere warm and cozy. The dough needs about 1 ½ to 2 hours to double in size.
Pro tip: If your kitchen’s a bit chilly, place the bowl near a sunny window or in a slightly warm oven (but not too hot!).
Roll it out
Once your dough has risen, lightly grease a 9×13-inch baking dish and sprinkle some flour on your work surface. Gently punch down the dough (so satisfying!) and roll it out into a rectangle, roughly 12×24 inches. Don’t worry about perfection—just aim for even thickness.
Butter and sugar time
Spread room-temperature butter over the dough in a thin, even layer, leaving a ½-inch border along one long edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it generously over the butter. Make sure every corner gets its share of cinnamon goodness!
Roll and slice
Starting at the long edge opposite the unbuttered border, roll the dough into a tight log. Use unflavored dental floss (yes, really!) or a serrated knife to slice the log into 12 equal pieces, about 1 ½ inches wide. Place the rolls cut side down into your prepared baking dish, evenly spaced.
Proof again
Loosely cover the dish with plastic wrap or a tea towel and let the rolls rise in a warm spot for about 1 hour. They should puff up and fill the pan, looking delightfully plump and ready for the oven.
Bake to golden perfection
Preheat your oven to 175°C (350°F). Once the rolls have finished their second rise, uncover the dish and bake for 20–25 minutes, or until the tops are golden brown and your kitchen smells like a bakery’s dream come true. Let the rolls cool slightly on a wire rack.
Whip up the frosting
While the rolls bake, beat the cream cheese, butter, vanilla, and a pinch of salt in a mixing bowl until smooth and creamy. Sift in the powdered sugar and mix on low speed until well combined. For a thinner glaze, stir in 1–2 tablespoons of milk.
Frost, serve, and enjoy!
As soon as the rolls come out of the oven, spread ⅓ of the frosting over them—it’ll melt into the swirls for extra gooeyness. Let them cool for about 5 more minutes, then slather on the rest of the frosting.
Serve the rolls warm, and watch them disappear before your eyes! For extra inspiration, you can check out these cinnamon scroll variations on Pinterest.
Pro Tip
Want to save time and money without sacrificing quality? Use Suprima’s frozen cinnamon premade dough to skip the mixing and kneading steps.
Just thaw, shape, proof, and bake! It’s the perfect shortcut for busy bakers.