Ready for your ultimate go-to recipe for classic, homestyle cinnamon scrolls? After plenty of trial, error, and taste-testing (we know, tough job, right?), we’ve perfected a method that delivers all the soft, gooey deliciousness of traditional cinnamon scrolls (minus the long wait time).
These aren’t just any cinnamon scrolls, they’re a baker’s dream—fluffy, sweet, and packed with a rich cinnamon sugar swirl.
Whether you’re whipping up a weekend brunch or adding to your bakery’s best-sellers, this recipe is a total crowd-pleaser.
We know you’re already salivating, so bake up a storm!
Ingredients for perfect cinnamon scrolls
Every ingredient in this recipe plays a key role in creating the soft, rich, and flavourful dough that makes these cinnamon scrolls so irresistible.
Here are some of the key ingredients in the dough and why they are important in this recipe.
Flour
Provides structure and elasticity. Use all-purpose flour for soft scrolls or bread flour for a chewier bite.
Sugar
Adds sweetness and feeds the yeast to help the dough rise.
Salt
Balances sweetness and enhances flavour.
Whole milk
Ensures tender, rich dough. Buttermilk or nondairy options like almond or oat milk can work as alternatives. Avoid nonfat milk for best results.
Butter
Adds richness and creates the melt-in-your-mouth texture. Use unsalted butter to control the salt level.
Egg
Provides softness, richness, and a golden hue.
Here are some of the key ingredients in the filling and some tips on helping you to prepare them
Butter
Use slightly melted, spreadable butter at room temperature—it’s easier to work with and prevents tearing the dough. If the butter is too firm, soften it in the microwave for 5–10 seconds, checking often.
Brown sugar
Opt for brown sugar to add a rich, caramel-like flavour that elevates your scrolls beyond what white sugar can achieve.
Cinnamon
The star ingredient! Use high-quality ground cinnamon to infuse each swirl with warmth and spice.
Cinnamon scroll 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
Step-by-step method for making the dough
Mix dry ingredients
In a large bowl, combine the flour, sugar, and salt. These will form the foundation of your dough.
Prepare the wet mixture
Warm the milk and butter together until the butter melts. Once melted, whisk in the yeast until fully dissolved. This activates the yeast, ensuring a fluffy rise. Note, this recipe only requires one rise.
Combine wet and dry ingredients
Now, pour your wet mixture over the dry ingredients. Then add the whisked egg and stir everything together. Eventually, you will see the dough forming. Use a stand mixer if you prefer (though not essential).
Knead the dough
Transfer your dough to a clean work surface. Now for a hand workout—knead it for 2–5 minutes until it becomes smooth and elastic.
Let it rest
Allow the dough to rest for 10 minutes. This relaxes the gluten, making it easier to roll out and prepare for filling.
Step-by-step method for making the filling, and assembling the scrolls
The filling
For the filling, simply mix together your butter, brown sugar, and ground cinnamon.
Roll out the dough
On a lightly floured breadboard, roll the dough into a large rectangle. Aim for an even thickness to ensure uniform rolls.
Spread the filling
Evenly spread the softened butter filling over the dough, ensuring full coverage. Create a rich, even layer.
Roll and cut the dough
Roll the dough tightly from one long edge to the other, forming a log. Slice into 10–12 evenly sized rolls using a sharp knife or unflavoured dental floss for clean cuts.
Prepare the pan and arrange the rolls
Lightly grease (oil or butter) a 9-inch or 10-inch round pan. Arrange the rolls cut-side up with some space between them to allow for expansion during rising.
Let the rolls rise
Cover the pan and allow the rolls to rise until nearly doubled in size. As this is a single-rise recipe, they’ll be ready to bake at this stage.
Bake the scrolls
Bake according to your recipe’s instructions, typically until golden brown and cooked through.
Prepare the glaze
Whisk together confectioners’ sugar, vanilla extract, and a splash of milk or strong coffee until smooth. Adjust the consistency to your liking—thin for a drizzle or thicker for a spreadable glaze.
Glaze and serve
Spread or drizzle the glaze over the warm cinnamon scrolls, allowing it to soak into the swirls. Serve fresh and enjoy the gooey, spiced perfection!
Pro tip for commercial bakers
Skip the dough process altogether! You can streamline your baking process by using ready-made frozen dough like Suprima Bakeries cinnamon scroll dough.
Skip the labour-intensive steps of mixing and kneading and instead focus on creativity to deliver consistently high-quality results.
Simply thaw, roll, proof, and bake—saving your business time, money, and effort.