Cinnamon Scrolls

For the Dough:
1 x 600g sachet Lighthouse Crusty White Vienna Bread Mix
1 x 7g yeast sachet (Included in bread mix or use one of our Lighthouse Yeast + Bread Improver Sachets)
220ml warm milk
110g caster sugar
70g butter
2 eggs


For the Filling:
1 cup (200g) brown sugar
2½ tbsp ground cinnamon
70g butter, melted

  1. Dissolve the yeast, sugar and warm milk in a bowl. 

  2. Combine butter, salt, eggs and flour and yeast mixture in a bowl. 

  3. Turn out dough onto a floured surface and knead well. Place dough into a bowl and cover. Leave in a warm place for 1 hour or until doubled in size. 

  4. While dough is rising, prepare the filling by combining the brown sugar and cinnamon in a bowl and mixing well. 

  5. Turn out the dough onto a floured surface and roll into a rectangle approximately 50cm long, 40cm wide and ½ cm thick. 

  6. Preheat oven to 200°C (180°C fan forced) and line a large baking tray. 

  7. Spread the melted butter evenly over the dough and sprinkle generously with sugar mixture. Carefully roll the dough long side to long side. Cut into 3cm thick slices and place on prepared tray. 

  8. Bake for 10-13 minutes or until light golden brown. Allow to cool before serving. 


Notes: Prepare a simple sugar icing to serve with scrolls.

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