Cinnamon Scrolls or Sticky Bun Recipe
Cinnamon Scrolls or Sticky buns as they’re known in the US are a favourite breakfast treat. In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I’m sharing a copycat recipe which is the basis for Cinnamon Scrolls, Apple and Walnut Scrolls or the famous American Sticky Bun.
Start the day with these super soft, sweet scrolls, the house will smell amazing and your tastebuds will thank you!
Today I’m a sweet dough recipe and using it to make Apple and Walnut Scrolls with a Maple Glaze. It’s so simple to make and you can choose to add or omit any filling depending on your personal preferences.
So what is the difference between Sticky Buns and Cinnamon Scrolls?
The American Sticky roll uses a basic dough with a filling of pecan, or walnuts and a sticky brown sugar butter filling.
This treat uses the same delicious dough however the filling is a rich cinnamon, brown sugar and butter mixture. Once baked the rolls are glazed with an icing sugar mixture, sometimes made of cream cheese.
Bakers Delight Apple & Walnut Scrolls
Bakers delight makes a range of sweet scrolls. These combine cinnamon with a sticky bun filling and a sweet dollop of icing sugar glaze. My favourite in the Bakers Delight range is the Apple and Walnut Scroll.
My recipe today is a combination of the three ideas above.
More Bread Based Recipes
Are you looking for more easy bread recipes? At Thermokitchen baking bread happens a few times per week. I bake pizza, sandwich loaves, bread rolls, cheesymite scrolls, Hot Cross Buns, brioche, sourdough, pide and every other variation of basic dough imaginable!
So if you’re looking for anything dough based, take a look at some of the links above!
Before you BAKE!
Would you like to eat these fresh in the morning without all the work??
You can prepare the dough and filling the night before and bake the Cinnamon Scroll in the morning.
Simply complete the method up to the point the scrolls are due to be placed in the oven.
- Spray some plastic film with oil and cover the scrolls.
- Place the scrolls in the fridge.
- leave overnight
In the morning;
- Remove the scrolls from the fridge
- Allow them to come to room temperature
- Preheat the oven.
To cook, remove the plastic wrap and bake as normal. Glaze and enjoy.
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Cinnamon Scrolls or Sticky buns as they're known in the US are a favourite breakfast treat. In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I'm sharing a copycat recipe which is the basis for Cinnamon Scrolls, Apple and Walnut Scrolls or the famous American Sticky Bun.
- 310 g water warm
- 2 tsp yeast
- 15 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 15 g vegetable oil
- 1 tsp bread improver
- 1 tsp salt
- 120 g salted butter room temp
- 125 g brown sugar
- 1 tsp cornflour
- 1 tsp ground cinnamon
- 125 g walnuts chopped
- 350 g pie apples canned (no liquid)
- 1 1/2 cups icing sugar
- 3-4 TBS maple syrup
Place warm water, sugar and yeast in TM bowl. Combine 1 min/37 degree/Speed 1.
Add vanilla paste, flour, oil, salt and bread improver to the water. Knead 2 min.
Scrape down bowl and repeat if necessary. Knead 1 min.
Remove dough from TM and place in an oiled bowl. Cover the bowl with plastic wrap and leave in a warm place to proof.
The dough should double in size. Meanwhile make filling.
Add butterfly to TM bowl.
Place butter, sugar, cornflour and cinnamon in TM bowl. Whip 1 min/Speed 4.
Scrape down and repeat. Whip 2 min/Speed 4.
Remove the butter and reserve in a bowl.
Grease a round baking dish with butter. Please note, my baking dish should have been bigger for fluffier scrolls.
Spray the bench with oil and empty dough onto the bench.
Gently work the dough into a rectangle shape about 1-2 cm thick.
Spread the sugar butter filling over the dough.
Sprinkle over the nuts and add apple to the dough.
Carefully roll the scroll up, enclosing the filling.
Use a knife or peice of string to cut the log into 8 even pieces.
Place each scroll in the baking dish. Its best if the scrolls don't quite touch so they have room to further grow as they proof.
Cover the scrolls with grease plastic wrap and allow to proof.
Once the scrolls are nice and puffy they can be cooked.
Pre-heat the oven to 170 degrees.
Remove the plastic wrap and bake scrolls for 30 - 40 minutes depending on your oven.
To test if cooked use a skewer in the dough of the central scroll.
Combine the icing sugar and maple syrup in a small bowl.
Once the scrolls are partially cooled drizzle the glaze of the top.
- See note about preparing the dough and cooking the scrolls in the morning for a hot breakfast treat.
- Note that a larger baking dish would have resulted in larger, puffier scrolls.
Please feel free to leave me a comment. Did your family enjoy these cinnamon scrolls? What fillings did you use to in yours?? I love hearing from everyone 🙂Rating the recipe once you’ve made the dish helps other readers decide whether to make my dishes. AND if you take any pics, please post them to social media and tag me!!