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Name of Event

Easter Sunday

Cuisine From



Traditiona Cinnamon Scrolls with organic ingrediants


Yield 20-24
Preparation time 30 mins. + 45 mins. resting time (dough)+20- 30 mins. for scrolls
Cooking time 20-30 minutes
Main Ingredient Dough


The Cinnamon Scrolls

  • 150 grams of  butter
  • 2 cups full cream milk
  • 25g instant dried yeast
  • 1/2 tsp salt
  • 1/2 cup fine raw sugar (
  • 1 1/2 tsp crushed cardamom seeds or 2 tsp ground (optional)
  • 1 1/2 cup organic wholemeal bakers plain/all-purpose flour
  • 3 1/2 cups organic unbleached bakers plain/all-purpose flour + 1/2-1cup extra
  • 50g softened butter to spread
  • 1/2 cup raw sugar or rapadura sugar
  • 2 tbsp. ground cinnamon 
  • 2 eggs, beaten
  • 1/2 cup raw or brown /rawsugar
  • 1/2 cup chopped almonds/nuts (organic, if possible)

  Vanilla cheesecake style frosting

  • 250 g (9oz) soft cream cheese
  •  zest of 1/2 lemon and its juice 
  • 1/2 tsp vanilla   
  • a little maple syrup or honey to taste.


Making the scrolls.

  1. In a small saucepan slowly melt the butter and add to the milk.
  2.  Put yeast in a large bowl, add about 1 cup of the butter/milk mixture, stirring to dissolve the yeast. Cover bowl with tea towel and let stand in warm place for 5-10 minutes. This will allow the yeast to start working.
  3. When yeast mixture is frothy, add the rest of the liquid as well as the salt, sugar and cardamom.
  4. Mix to combine. Add the wholemeal flour, stir to combine. Add 2/3 of the plain flour and mix in to form a dough. Add the last of the flour.
  5. You may need to add slightly less or more dough to get the right consistency. When the dough forms into a ball and doesn't stick to the sides of the bowl it's the right consistency.  Sprinkle a couple of tablespoons of flour on top of the dough.
  6. Cover the dough with tea towel and set aside in a warm place to rise for about 45 mins, until it has doubled in size.
  7. Sprinkle 1/2 cup of plain flour onto a clean work surface. Tip the dough out of the bowl and knead the for a few minutes, working in the flour plus a bit more if it still sticks to the bench.
  8. When the dough doesn't stick to either hands or bench, it is ready to be rolled out to a 1 cm thick rectangle approx. 30x60cm. Alternatively you can split the dough in half and make two rectangles a bit smaller.
  9. Combine brown sugar and cinnamon in a bowl to make the filling
  10. Spread the filling mixture on the dough. Roll the dough from the longest side, to make a long roll of dough and filling. Roll from longest side to form a scroll. Cut into 24 equal slices. Place each slice into a baking dish, flatten slightly
  11.  Cover trays with tea towel for scrolls rise again, 20-30 min until doubled in size.
  12. Brush top of scrolls with beaten egg and sprinkle with  desired topping (nuts). Bake in 200 C oven for about 8 mins until golden, turning tray for even colouring halfway if needed.
  13. Allow to cool slightly and decorate with frosting/icing
  14. Eat warm or cold. Freezes well. 

Making the frosting/icing

  1. Mix all ingredients in a bowl 
  2.  Beat well until smooth and creamy.

For more Easter recipes see our Easter Page