Traditional cinnamon scrolls

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

Add the yeast and 1 teaspoon of the sugar to warm milk and stir until well combined.

Set it aside for 5 minutes or until the mixture is frothy.

Add the egg, melted butter, and 1 tablespoon of water to the milk mixture and whisk to combine.

Combine flour, salt, and the remaining sugar in a large bowl and make a well in the center.

Pour in the milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms.

Use your hand to bring the dough together and then turn onto a lightly floured surface.

Knead for 10 minutes or until smooth and elastic; the dough will bounce back when pressed.

Place the dough in a lightly greased bowl and cover loosely with a clean damp tea towel.

Set aside in a warm, draft-free place for 1 hour or until the dough doubles in size.

Make the cinnamon filling by combining sugar, cinnamon, and butter in a small bowl until a smooth paste forms.

Once the dough has doubled in size, turn it onto a lightly floured surface and knead until smooth.

Using a rolling pin, roll out the dough to a 30 cm x 40 cm rectangle.

Spread the cinnamon filling evenly over the dough, leaving a border at one long end.

Starting from the other long end, roll up the dough to enclose the filling.

Cut the roll evenly into nine scrolls and arrange cut side up in a 22 cm greased and lined pan.

Cover loosely with a clean damp tea towel and set aside for 20 to 30 minutes or until the dough rises to the top of the pan.

Preheat the oven to 200°C (392°F) and pop the scrolls in for 10 minutes.

Reduce the oven temperature to 180°C (356°F) and bake for a further 20 to 25 minutes or until golden brown and sound hollow when tapped on the top.

Set aside in the pan to cool.

Make the buttercream by beating the butter in a bowl with an electric mixer until very pale.

Add in the icing sugar and beat until well combined.

Add a little milk and beat to combine; the frosting should be spreadable.

Remove the cooled scrolls from the pan and spread with some of the butter frosting to serve.

Sprinkle with a little extra cinnamon and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens