Raspberry & Cinnamon Scrolls

Makes about 16

Cinnamon Scrolls with a tiny twist and a generous glaze of sweet, sticky and delicious raspberry icing. One of my gripes about many scrolls is that the filling is sparse and quite frankly there are some mouthfuls that aren’t worth it. A little bit dry, a little bit bland. These are nothing like that. Every little turn is drenched in flavour. They are my kind of scroll.

TIPS: While these are baking, if you find they are browning too quickly on top, you can always turn down your oven slightly and also cover with a piece of alfoil. Make sure you pour the icing over while they are hot out of the oven to allow it to sort of soak into the scroll. These will freeze just fine, or store in the fridge for a day or two in an air-tight container.

If you like you can make the scroll dough using a breadmaker set to the bread dough setting. Just place all the ingredients in the order listed, then start up, allowing it to mix and rest for the first proving.


Scroll Dough

3/4 cup milk

3/4 cup water

1 egg

1/3 cup sugar

1 tsp vanilla extract

50g melted butter

4 cup strong bakers flour

2 tsp instant dry yeast

1 tsp salt

Cinnamon Filling

2 tsp ground cinnamon

1/4 cup white sugar

3/4 cup brown sugar

50g softened butter

For Baking

50g softened butter

Raspberry Icing

2 1/2 cups icing sugar

2 tablespoons milk

1 tsp vanilla extract

2 tablespoons melted butter

1/2 cup raspberries (frozen), warmed and mashed


Start this recipe about 4 hours before you want to enjoy these delicious scrolls.

Scroll Filling

In the bowl of a stand mixer place the milk, water, egg, sugar and vanilla extract and whisk well. Add in the melted butter and briefly whisk. Add the flour, yeast and salt and mix together well. Knead with a dough hook or knead setting for about 5-10 minutes until smooth and elastic. The dough should be beautifully soft, but not sticky. You can add a dusting of flour if needed.

First Prove (1 1/2 h)

Cover your bowl of dough with a tea-towel, place in a sheltered, warm spot, and allow the dough to rise for an hour and a half.

Cinnamon Filling and Assembly

Meanwhile, prep the cinnamon filling. Mix the cinnamon, white and brown sugars together in a bowl.

Dust your work surface with bakers flour, then take the dough out of the bowl and carefully lay it down. Using a rolling pin dusted with flour and your hands, roll and stretch the dough out to form an even 40cm by 25cm rectangle.

Take the softened butter and dot it all over the dough, then gently spread it out evenly using a spatula or your fingers. Sprinkle the cinnamon sugar mixture evenly all over. With clean fingers, roll the dough up on the longer edge to form a long sausage scroll. Dip a sharp knife into flour and slice the scroll into about 16 pieces.

Line a deep baking tin with baking paper. Take each scroll piece and lay it up on its side, packing them all in so that they fit like sardines.

Second prove (1 h)

Cover the baking tin with a tea-towel, place in a warm spot and allow it to rise again for a further hour.

Bake (45min-1 h)

Preheat your oven to 170 degrees Celsius, conventional. LITTLE TIP: If you only have a fan forced oven, turn the temp down to 160 degrees Celsius.

Dot the extra softened butter all over the surface of the scrolls. Place in the oven and bake for about 45 mins to an hour until the centre is completely cooked. Turn down the oven and cover with alfoil if they are browning too quickly.

Raspberry Icing

Whisk together all the ingredients in a bowl. When the scrolls are cooked, take the tray out of the oven. Pour the icing evenly all over.

Allow the scrolls to cool a little and then lift the whole batch out of the tray. For best eating, pull apart while still a little warm and enjoy with a cup of tea or coffee.