Ceylon Cinnamon Scrolls

October 04, 2021

Ceylon Cinnamon Scrolls

Makes: 10 – 12 pieces
Prep time + cook time: 6 hrs


  • 3 teaspoons Ceylon cinnamon
  • ​1 cup Whole Milk, Warm
  • 1 ½ Tablespoons Sugar
  • 1 heaped teaspoon Instant Or Active Dry Yeast
  • 2 Large Eggs (room temperature) lightly Beaten
  • 1 stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • 1/4 teaspoon Salt
  • ½ cup melted butter for glazing
  • 4 tablespoons brown sugar
For the glaze
  • 1 cup powdered sugar
  • 3 tablespoons melted butter


  1. Warm the milk slightly, should be blood temperature, (if you put your finger into it) you should feel neither cold nor hot, just right!
  2. In a small bowl add milk to the sugar and stir to dissolve. 
  3. Add yeast and stir gently, then let sit in a warm place for 10 minutes. 

  4. In a large mixing bowl add the melted butter and lightly beaten eggs. 
  5. Tip in the flour and salt, followed by the milk mixture. 
  6. Using a wooden spoon mix till dough starts to pull together.
  7. At this point you can put your hand in and knead the dough till it resembles a smooth and homogeneous ball.
  8. Allow the dough to sit in the bowl covered and undisturbed for 2 - 3 hours or until it has double in volume.
  9. Roll the dough out into a large rectangular shape approximately ¼ inch in thickness, brush with butter, scatter over as evenly as possible the sugar, followed by the Ceylon Cinnamon.
  10. Roll up the dough into a firm long sausage shape, cut roll into 1.5 inch pieces
  11. Place into a baking pan lined with parchment paper allowing for a ½ inch gape between each scroll. Prove for 30 minutes to an hour in a warm place (they should double in size.
  12. Set to cook at 175C for 25 minutes, once cooked allow to rest for 5 minutes before inverting onto a cake rack.
  13. Mix glaze ingredients together, if a little thick add a couple of drops of milk.
  14. Glaze the scrolls, by drizzling mixture over the top.

Recipe: @chefjasonroberts