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Traybake Cinnamon Scrolls

Traybake Cinnamon Scrolls

By: Raquel Neofit

This is one of my favourite dough recipes. It’s pliable and, once baked, is beautifully soft inside.



Prep time

Cook time



  • ¾ cup warm milk
  • 2¼ tsp instant yeast or a 7g packet
  • ¼ cup runny honey
  • 1 egg, plus 1 egg yolk, room temp
  • ¼ cup unsalted butter, melted
  • ¼ cup unsalted butter, melted
  • ¾ tsp good salt
  • ¼ cup butter, at room temp
  • ¼ cup butter, at room temp
  • 1½ tsp ground cinnamon
  • 1½ tsp ground cinnamon
  • 2½ tbsp butter, melted
  • 2 tsp vanilla extract
  • ¼ cup warm milk


  • Add warm milk to the bowl of a stand mixer with the dough hook attached, sprinkle over the yeast and combine.
  • Add in sugar, egg, egg yolk and melted butter and mix until well combined.
  • Remove from mixer, stir in flour and salt until a dough starts to form, then return to the mixer and knead for about 7-8 mins.
  • If the dough is sticky, add a little more flour; it should be slightly sticky. (You can also knead this dough on a floured surface.)
  • Place the dough in an oiled bowl, cover with a towel and leave it in a warm place to rise and double in size — around 1.5 hours, give or take.
  • Tip the dough out onto a floured surface and, with a floured rolling pin, roll the dough into a large rectangle, about 40cm x 20cm.
  • Gently rub the butter over the dough.
  • Combine sugar and cinnamon and sprinkle over the butter.
  • Roll the dough up as tightly as you can and push gently on the seam to seal.
  • Cut off the scraggly ends and then cut them into 2cm sections. You should get around 10 cinnamon scrolls.
  • Line a 24cm round pan with baking paper and place each scroll into the pan with the swirly cut side up.
  • Cover with a towel and rise again for 30-40 mins.
  • Preheat oven to 180°C.
  • Bake scrolls for 20 mins or until just slightly golden brown. Don’t overcook them or they will dry out.
  • Combine sugar, butter, vanilla and milk and mix well. Drizzle over the baked scrolls.
  • Tip: You can use this dough recipe for sweet bread.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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