Cinnamon Scrolls

A few months back the Daring Bakers made cinnamon scrolls. It was this challenge that made me WANT to be a Daring Baker. I’ve been wanting to make the recipe they used ever since and the get together today with some of our dearest friends who have just returned from living in the UK for two years seemed like the perfect opportunity.

But when push came to shove, I couldn’t bear to part with the cinnamon scroll recipe I’ve been using for the last few years – originally a Donna Hay recipe – so my internal dialogue about being chicken at trying new recipes for old favourites came to the compromise – my recipe with the Daring Bakers glaze.


Glazed cinnamon scrolls
Adapted from Donna Hay Magazine, Issue 8
Glaze recipe from Peter Reinhart, The Bread Baker´s Apprentice


  • 3 cups plain flour
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 1 1/2 tsp active dry yeast
  • 1/3 cup lukewarm milk
  • 2 tbsp lukewarm water
  • 2 eggs
  • 120g butter, softened
  1. Place flour, sugar, salt, yeast, milk, water and eggs in a bowl and using a dough hook on your mixer form a dough (or pulse in a processor until it comes together)
  2. Add the butter a little at a time until all combined and dough is coming away from the walls of the bowl (this should take about 7 minutes)
  3. Place in a well oiled bowl and let proof for 1 1/2 hours
  4. Preheat oven to 170C
  5. Dough will be gorgeously soft and pliable, using your hands stretch the dough out to a 45cm x 25cm rectangle
  6. Spread the filling over the dough and roll up along the longest side
  7. cut rolls into rounds and place on top of glaze
  8. Cover with some clingfilm and let proof for a second time for 75-90 minutes
  9. Bake for about 30 minutes
  10. Let cool in the tin for about 5-10 minutes, then turn out and scoop any excess glaze back onto the top.


  • 100g butter, softened
  • 1/2 cup brown sugar
  • 3 tsp ground cinnamon
  • 3/4 cup ground hazelnuts
  1. combine everything and then spread over dough after it has proofed


  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 pound butter
  • 1/2 cup corn syrup
  • 1 tsp vanilla
  1. beat the sugars and butter until light and fluffy
  2. add the corn syrup and vanilla and beat for about five minutes until it’s all light and fluffy
  3. spread over base of pan to 1/4 inch thick
  4. Sprinkle over your choice of nuts and dried fruits (I used pecans and dried cherries)