These cinnamon scrolls were so good, so when I thought I had lost the recipe I was beside myself. Whereas I would not have minded making them again, I would not have know what to do! I have a purple folder with all my recipes in them, as well as three documents that contain ones I have typed up. And despite being quite good at filing, the recipe was nowhere to be found. Fast forward a few months and I was reading a blog post about a honey cake. I knew I had seen one in a recipe book, but that too was not where it should have been. Then, another few weeks go by, and I needed a receipt for a claim. And in the same drawer I found the missing recipe book, and the recipe for cinnamon scrolls I thought I had lost.
Head straight on to the Recipe For ♥ Cinnamon Scrolls ♥
What are Cinnamon Scrolls?
Cinnamon scrolls are a sweet bun that are traditionally found in the Nordic countries, as well as Austria and Germany. These Danish pastry delights are easy to make at home and resemble snails in their design. There are many names for these treats, but where ever you find them I am sure you will love the soft texture and sweet taste.
How do you make Cinnamon Scrolls?
You need to prepare a yeast-leavened dough and then roll it out. Once you have done so, you generously sprinkle cinnamon sugar onto the dough over a thin layer of butter. The dough is rolled, cut into scrolls which are 5cm in diameter, and baked. Dried fruit can be added, such as raisins, but to me this is a whole new baked bun. The spices too can be changed and you could try cardamom for a different flavour. Did you know there is an entire day dedicated to this treat? It happens to coincide with Dave’s birthday on the 4th of October. So I know what baked treat he will be served for his next celebration. In Sweden and Finland the rolls are placed touching one another into a round baking tin to make a cake.
Take a look at this inspiring recipe for ♥ Cinnamon Scrolls ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Cinnamon Scrolls
Ingredients
for the dough:
- 332 g flour, plus extra for dusting
- 65 g xylitol
- 4 g instant dried yeast
- 1 g fine salt
- 62.5 mls water
- 50 mls cream
- 25 mls milk
- 1 egg
- 42 g butter
- 20 mls canola oil
for the cinnamon scrolls:
- 30 g butter, melted
- 110 g xylitol
- 15 mls ground cinnamon
- 7.5 mls water
- 1 egg yolk
Method
for the dough:
- Place the flour, xylitol, yeast and salt into a stand mixer bowl
- Mix to combine then make a well in the centre and add the water
- Place the cream, milk and egg into a mixing bowl, and whisk to combine
- Add to the mixing bowl
- Place the butter into a small microwave safe bowl and melt
- Add the oil and whisk to combine
- Add to the mixing bowl
- Using a dough hook, combing the ingredients until a dough forms
- Cover the bowl and leave to prove until doubled in size
- Using the dough hook, knead the dough for 10 minutes
for the cinnamon scrolls:
- Turn the dough out onto a lightly floured surface and roll out into a rectangle, 2mm thick and the long edge must be 52mm
- With the long edge facing you, brush the dough with the butter then mix together the xylitol and cinnamon and sprinkle over the butter
- Roll the dough up, along the long edge (it does not have to be a right roll)
- Trim 1mm of each end then cut the dough into 5cm thick scrolls
- Place the scrolls onto a lined baking tray, 1cm apart, with the snail pattern upwards
- Gently flatten each scroll with the palm of your hand
- Place the egg yolk and water into a small mixing bowl and whisk to combine
- Brush the exposed dough with the egg wash and sprinkle over any excess cinnamon mix that might have fallen off the dough while you were rolling it up
- Leave to prove for 10 minutes while you preheat the oven to 180° Celsius
- Place into the oven and bake for 30 minutes
- Remove from the oven and place onto a wire rack to cool
See the links below for blog posts I published on April 2:
- 2023: 3 Days To Live
- 2021: Black Sesame Ice Cream
- 2020: Sugar Cones
- 2017: Anna Peters’ Year Of Cooking Dangerously
- 2015: Citrus Drops
- 2014: Org De Rac
- 2013: I Made It Challenge Monkey Bread
- 2012: Shiraz Tasting At Die Bergkelder
Hi Tandy, this is a great recipe. I have a smilar recipe for Chelsea Buns.
I need to make a batch of those 🙂
You had me at cinnamon Tandy
One of my favourite spices 🙂
I absolutely adore cinnamon buns/spirals/swirls made from yeasted dough! They are so much better.
I totally agree 🙂
These cinnamon rolls surely look outrageously dangerous and delicious for me to have around! 🙂
Hope I tempt you enough to make them 🙂
these look very tempting Tandy. I do love cinnamon!
I could easily make them again they were so good 😉
How lucky is Dave to have a birthday on such an auspicious day as Cinnamon Scroll Day! Very pleased that you were able to find the recipe – losing it would have been a real kitchen tragedy. I love a happy ending and a good cinnamon scroll!
I must learn to not hide recipes books from myself 😉
I wouldn’t want to misplace this delicious recipe either.
I was really pleased to have found it!
These look delicious Tandy, and lucky Dave, he’s destined to be eating cinnamon scrolls every year. I’ll make these when we are having a non-diet day.
I need a diet week 😉