Soft, sweet and swirled to perfection
There’s something truly irresistible about a freshly baked cinnamon scroll.
It’s soft, it’s warm, it’s gooey and, let’s be honest, that swirl of buttery brown sugar and cinnamon is guaranteed to improve your morning (or afternoon).
Whether it’s served as a sweet brunch centrepiece, an afternoon pick-me-up, or a festive treat the humble cinnamon scroll is always a crowd-pleaser.
This recipe delivers the perfect scroll: pillowy soft dough, a generous cinnamon sugar spiral, and a luscious cream cheese glaze that sinks into every warm swirl.
What sets this recipe apart? It’s all about texture and flavour. Thanks to the bread flour and a slow rise, you’ll get fluffy rolls that hold their shape and stay soft. And with rich dark brown sugar and real butter throughout, every bite is an indulgence.
Read on to get started.
Why we love this recipe
- Soft and fluffy dough made with bread flour and enriched with egg and butter.
- Deep cinnamon flavour from dark brown sugar and a generous dose of ground cinnamon.
- Perfect for sharing. Or not, no judgement here.
- Customisable by adding nuts, sultanas or even a dash of cardamom.
- Great for make-ahead baking, with overnight and freezer options included.
Ingredients
Dough
- ¾ cup (180ml) warm whole milk (around 40–45°C)
- 2¼ tsp (1 packet) instant yeast
- ¼ cup (50g) caster sugar
- 4 tbsp (60g) salted butter, melted and cooled slightly
- 1 whole egg + 1 egg yolk (room temperature)
- 3 cups (375g) bread flour (plus extra if needed)
- ¾ tsp sea salt
- Olive oil (for greasing)
Filling
- 4 tbsp (60g) salted butter, softened (not melted!)
- ⅔ cup (140g) dark brown sugar
- 1½ tbsp ground cinnamon
Cream cheese icing
- 4 oz (115g) cream cheese, softened
- ¾ cup (90g) icing sugar
- 3 tbsp (40g) salted butter, softened
- ½ tsp vanilla extract
Method
- Make the dough
Warm the milk in the microwave or stovetop until just warm to touch (40–45°C).
In a large bowl or stand mixer, combine milk, yeast, and sugar. Let it sit for 2–3 minutes. If you're unsure whether your yeast is active, remember that bubbles = good sign.
Add the melted butter, whole egg and yolk. Mix until combined.
Slowly add bread flour and salt. Mix with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
Knead for 8–10 minutes until the dough is smooth, soft and slightly tacky. Add flour one tablespoon at a time if too sticky.
- First rise
Lightly grease a large bowl with olive oil.
Place the dough in the bowl, cover with plastic wrap and a clean tea towel.
Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Prepare the filling
Mix brown sugar and cinnamon in a small bowl.
Once the dough has risen, punch it down and turn it onto a floured surface.
Roll into a 25cm x 35cm rectangle.
- Fill, roll and cut
Spread softened butter evenly across the dough.
Sprinkle over the cinnamon sugar mixture and gently rub into the butter.
Roll tightly from the shorter side to form a log.
Trim uneven ends, then cut into 9 equal slices using dental floss or a serrated knife.
- Second rise
Place scrolls into a greased or parchment-lined 22cm square or round tin.
Cover with a clean towel and let rise for 45–60 minutes, until puffed and touching.
- Bake
Preheat oven to 175°C (fan-forced).
Bake scrolls for 20–25 minutes or until golden and cooked through.
Cool for 10 minutes before icing.
- Make the icing
Beat cream cheese, butter, vanilla and icing sugar until smooth and fluffy.
Spread over warm scrolls so the icing melts slightly into the crevices.
Don’t hold back, get into them.
Baking tips for perfect cinnamon scrolls
- Don’t rush the rise: Give the dough enough time to double. Rushed proofing = dense scrolls.
- Use room temperature ingredients: Cold eggs or butter can slow yeast activity.
- Use bread flour: The higher protein content makes a real difference for structure and softness.
- Avoid overbaking: Scrolls should be just golden on top. Too long in the oven can dry them out.
- Flour your bench and rolling pin: Prevent sticking when rolling the dough.
- For more cinnamon scroll inspiration take a look at these different recipe variations!
Make-ahead and freezing options
Overnight scrolls
After placing the scrolls in the tin, cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature and let rise for 45 minutes before baking.
Freezing before baking
Once rolled and cut, place scrolls in the tin, cover well and freeze. Thaw overnight in the fridge, then rise and bake as usual.
Freezing after baking
Let scrolls cool completely. Wrap individually or as a batch and freeze for up to 3 months. Reheat in the microwave or oven. Add icing fresh if freezing uniced.
A scroll worth sharing
Whether you’re baking for Sunday brunch, a birthday breakfast or just because it’s a Tuesday and you deserve something delicious, this recipe delivers the goods.
Each scroll is soft, fluffy and swirled with cinnamon-sugar magic. Top with cream cheese frosting and you’ll never look back.
If you're baking for a café or bakery, Suprima’s ready-made cinnamon scroll dough is a game-changer. Just thaw, proof and bake, ideal for reducing prep time while still serving a high-quality, artisan product your customers will love. You can even create mini scrolls or add seasonal toppings like apple, pecan or salted caramel.
Because at the end of the day, it all starts with dough. And when the dough is this good, the results speak for themselves.
