Cinnamon Rolls – A Scone Style Recipe
These cinnamon rolls have a wonderfully soft dough, are packed with cinnamon flavoured filling and are topped off with a vanilla flavoured icing.
If you are really craving that cinnamon roll goodness but are in a hurry, then this is the perfect recipe for you. With no long rises or fussy steps these cinnamon rolls are simple, quick and dangerously delicious.
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What is the difference between scone style and yeast based cinnamon rolls?
While both styles of cinnamon rolls are absolutely delicious there are a few major differences between them.
Scone style – These a quick and easy. There is no rising or resting time required for these scrolls because all of the fluff and rise is achieved mostly by using baking powder. Because of this you could have this type of cinnamon roll on your plate and ready to eat in around about 1 hour. Scone style cinnamon rolls are a little more dense and tend to build a bit of a crust on the top surface. They are a bit heavier but also have a little more of a decadent feel.
Yeast based – This type of cinnamon roll requires a bit more of a time commitment. Yeast based cinnamon rolls are made using an enriched bread dough. The yeast in the bread dough works to create the soft fluffy rise of the scroll. These types of cinnamon rolls
In our house there is certainly a divide between which style is the best. For the adults it’s the more light and airy yeast style cinnamon rolls. But the kids, especially my youngest, prefer these scone style cinnamon rolls.
The 4 Stages of cinnamon rolls
- Make your Dough. Grated butter is rubbed into flour to create a course breadcrumb like texture before everything else is added. This dough comes together easily and should roll out smoothly on a floured surface. You will want to roll your dough out to about 1 cm thick
- Add the filling. This is the best part! Spread melted butter over your dough before you load up your dough with brown sugar, cinnamon and nutmeg (my not so secret to any cinnamon recipe). Then you will roll it up into a long log. Cut into 2-3 cm thick scrolls and place them in a lined baking tin.
- Baking your cinnamon rolls. Brush cream over each of your cinnamon rolls before baking. This ensures that they come out soft and delicious. You will bake your cinnamon rolls for about 35 minutes at 150 degrees, fan bake.
- Frosting and serving. Make a quick frosting using icing sugar, vanilla essence and milk. You will spread this over your freshly baked cinnamon rolls before serving
Dough rolled and ready to bake.
Baked and out of the oven.
Glazed and ready to serve.
Storage and make ahead tips
On the rare occasion that you have any remaining. They can easily be stored and eaten for up to 3 days. I like to wrap individual servings in cling film and store them in a cool, dry place.
To reheat your cinnamon rolls you can pop them into the microwave for about 45 seconds to 1 minute.
If you want to freeze your leftovers, wrap in clingfilm and place into your freezer. Use within 3 months.
Another great thing about these is that you can prep them the day before you want to bake them.
To do this you will want to prepare your cinnamon rolls up to the point of placing them into your lined baking tray. Do not add your cream at this point. Wrap the entire tray in cling film or cover it with a tea towel before placing it in the fridge. The next day you can take your tray out of the fridge about 45 minutes before you wish to serve. Continue following the recipe from where you left off until you have freshly baked cinnamon rolls ready to serve.
Ingredients
Method
- Preheat your oven to 150 degrees fan bake (or 170 degrees regular bake).
- Line a large baking tray with baking paper. The tray should be approx 20cm x 28cm
- In a large bowl, place your grated butter and flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the baking powder, sugar and salt before giving this a quick mix together to combine
- Add the yogurt, milk and vanilla to your bowl and mix well. The mixture should now be a coarse dough that forms together when pressed.
- Roll dough out on a floured surface until it is a large rectangle about 1cm thick.
- Place the brown sugar and spices into a small bowl and mix to combine.
- Melt the butter and spread it over the entire surface of the rolled out dough.
- Sprinkle all of the cinnamon sugar evenly over the buttered surface.
- Gently start rolling up your dough. Start along the long back edge and continue rolling loosely until you have a long spiraled roll.
- Using a serrated knife cut off your scrolls. Theses should be 2-3cm thick.
- Arrange on a lined baking tray and brush over your cream. Pour any leftover cream over the scrolls.
- Bake at 150 degrees fan for 35 mins or until just golden.
- Mix up your glaze using enough milk to make it a pouring consistency.
- Drizzle the over icing and serve hot or cold.
Thank you so much for taking the time to read through my cinnamon rolls recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
