Cinnamon Scrolls

We are a mad skiing family and have had some fantastic trips to different places Canada in particular make the most amazing cinnamon buns, massive but insanely good especially with a coffee and after a few runs you need a warm up and these are just what you need, My daughter found this recipe and I like the way you just use a self raising flour  Recipe found by Anabella Eady she can’t remember which site it was from.



  • 2 cups self raising flour
  • pinch of salt
  • 90g butter
  • 2/3 cup milk


  • 120 g butter, softened
  • 4 tbsp soft brown sugar
  • 2 tsp cinnamon sugar ( half sugar, half cinnamon)


  • 1 cup icing sugar
  • 1 tbsp boiling water


  1. Preheat the oven 180 degrees, fan bake.
  2. Sift flour and salt into a bowl. Rub in the chopped butter using your fingertips.
  3. Make a well in the centre and add most of the milk. Mix lightly to make a soft dough (add the rest of the milk if necessary).
  4. Knead the dough on a light floured surface until smooth, then roll the dough out to a 25cm x 40cm rectangle and about 5cm thick.
  5. To make the filling, beat the butter, sugar and cinnamon sugar until light and fluffy. Spread generously over the dough rectangle.
  6. Roll the dough up from the long side to form a long log. Using a knife slice the dough into 3cm pieces.
  7. Place the scroll pieces into the holes of a greased muffin tin, cut side up. Cook for 20-30 minutes.
  8. Combine the icing sugar and boiling water until smooth then drizzle over.

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