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July 14th, 2013
Recipe: Cinnamon Scrolls

I used to make cinnamon scones a long time ago, and after a couple of moves, I managed to lose the recipe. This recipe below is very similar and once I saw it arrive in my inbox as part of the Columbus Coffee newsletter, I had to make them straight away.

Cooked Cinnamon Scrolls

They’re quick and easy to make and much as I remembered.


3 cups self-raising flour

1/2 cup icing sugar (powdered sugar or confectioner’s sugar)

1/2 cup soft brown sugar

2 teaspoons cinnamon

1 egg

50 grams/2 ounces softened butter (cut in half)

3/4 cup of milk


1. Rub half the butter 25 grams/1 ounce into the flour and icing sugar.

2. Add the milk and beaten egg to make a soft dough.

3. Roll the dough into a rough oblong shape.

4. Spread the other half of the butter over the top of the dough.

5. Mix the brown sugar and cinnamon together and sprinkle over the butter.

6. Roll up the dough then cut in slices. Should make about 10 portions.

Uncooked Cinnamon Scrolls

7. Bake at 170C/340F for 10 to 12 minutes.

Shelley’s notes:

1. When I make this recipe again I’d mix the butter, brown sugar and cinnamon together and spread the paste over the dough. Doing it by the method in the recipe means that the sugar and cinnamon go everywhere. By mixing them with the butter there would be less mess.

2. The scrolls don’t keep well. Eat them the day you make them. Not a chore, believe me!

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6 comments to “Recipe: Cinnamon Scrolls”

  1. Sounds so yummy, Shelly! Thanks for sharing. I will be trying this recipe out.

  2. These are yummy. I like anything with cinnamon.

  3. That looks really good. Kinda like cinnamon rolls. I make homemade cinnamon rolls using my bread machine to roll and mix the dough for me. lol

  4. Yes, these are a bit like cinnamon buns/scones. They’re a lot quicker to make than cinnamon buns though.

  5. I make these all the time. Yum.

  6. Those look heavenly scrumptious!