> Skip to content

Recipe  •  14 September 2021

 

Cinnamon Scrolls

Learn to make the famous scrolls of Bistro Morgan Bakehouse.

These cinnamon scrolls officially came into my life when we rebranded the store as Bistro Morgan Bakehouse. They're super fluffy with a lovely cinnamon filling and a vanilla glaze – I mean, what's not to love here!

For the dough

  • 3 1/4 cups (520g) bread flour
  • 1 cup (250ml) full-cream milk
  • 7 grams dried yeast (15g fresh yeast)
  • 1/4 cup (55g) caster sugar
  • 1 teaspoon fine sea salt
  • 2 eggs
  • 75 grams unsalted butter, softened

For the cinnamon buttercream filling

  • 200 grams unsalted butter, softened
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon ground cinnamon

For the glaze

  • 2 cups (250g) icing sugar, sifted
  • 2 teaspoons liquid glucose (or golden syrup)
  • 2 tablespoons full-cream milk
  • 1 tablespoon water
  • 1 tablespoon cream
  • Seeds of 1 vanilla bean

 

To make the dough

In the bowl of an electric mixer fitted with a dough hook, combine the flour, milk, yeast, caster sugar, salt and eggs, and mix on low speed for 3 minutes.

Use a silicone spatula to scrape down the sides of the bowl to make sure all the flour has been incorporated, then mix for a further 10–15 minutes or until a 'gluten window' (see glossary) forms. Add the butter, and mix for 2 minutes or until there are no chunks of butter left.

Grab another bowl about the same size, and spray it with canola oil. Transfer the dough to the bowl, cover with a tea towl and allow to rest and rise (prove) for 1 hour or until it has doubled in size.

 

To make the cinnamon buttercream filling

Line a baking tray with baking paper. 

Combine the butter, brown sugar and cinnamon in the bowl of an electric mixer fitted with a paddle attachment, and mix on medium speed for 4–5 minutes or until light and fluffy. Transfer the dough to a floured work surface and roll out the dough to a 30 x 35 centimetre rectangle. Spread a thin layer of cinnamon buttercream over the dough, then roll the dough to a large 'log'. Using a sharp knife, cut in 3–4 centimetre pieces.

Place the cinnamon rolls on the baking tray, cut-side up, leaving a 3-centimetre gap (this will ensure they bake into each other and get that nice, soft edge). Cover with a clean tea towel and allow to prove for 1 hour or until doubled in size and the scrolls are touching each other.

Preheat the oven to 180°C while scrolls finish proving.

Bake the scrolls for 15–20 minutes, checking frequently to ensure the scrolls don't burn. We want them to be a nice light-golden brown.

 

To make the glaze

In a bowl of an electric mixer fitted with a paddle attachment, combine the glaze ingredients and mix on high speed for 3 minutes.

 

To glaze the scrolls

To ensure the scrolls stay nice and fluffy right up until you serve them, it's best to not separate them until you're ready to eat. I've found it's best to flip them onto a wire rack to glaze and serve.

Feature Title

Made by Morgan
Combining global culinary influences with a pure love for sharing food and laughter, rising culinary star and TikTok supremo Morgan Hipworth takes you into his world of food, fun and inspiration.
Read more

More features

See all recipes
Recipe
One-pan gnocchi

As seen in Made by Morgan.

Recipe
Morgan's TikTok-famous recipes

These top 5 most-liked recipes made it into MADE BY MORGAN.

Recipe
Go-To Brownies

Morgan Hipworth's best brownies ever.

Activity
Penguin Teen Christmas Bingo

Join the Penguin Teen read-a-thon this summer.

Recipe
Aubergine & Fava Beans with Eggs

Bitinjan w Ful ma’ Beyd.

Recipe
Recipe
Parmesan and Herb-Crumbed Chicken Burgers

The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).

Recipe
Hoisin Salmon Sesame Cucumber Salad

Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.

Recipe
Fish Tacos with Mango Salsa

Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)

Recipe
Smoky chickpeas with coriander tahini

Hummus Hab bil Tahinia w al Kuzbara

Recipe
Chilli Con Carne Meatballs

Take your meatball game to the next level.

Recipe
Love Monsters

These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image