Mini Cinnamon Scrolls


Preparation info

  • Difficulty


  • Makes


    tin (about 16 x 25 cm ) or about 12 scrolls

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

On any stroll through New York’s streets, there’s often an enticing smell of freshly baked cinnamon scrolls coming out of cafés. These frosted pastries are a fixture of American coffee culture and just the thing for sweetening a cold winter’s day while you warm up with a steaming cup of tea or cappuccino.


For the dough

  • 250 g (9 oz) flour
  • 1 tsp dried yeast
  • 1 pinch salt
  • 15 g (½ oz) brown sugar
  • 1 tsp vanilla sugar
  • 100 ml ( fl oz) lukewarm milk
  • 25 g (1 oz) butter, melted
  • 1 egg

For the filling

  • 50 g butter, melted
  • 30 g sugar
  • 2 tsp cinnamon
  • 1 pinch ground nutmeg

For the frosting

  • 50 g ( oz) icing sugar (confectioner’s sugar)
  • 70 g ( oz) cream cheese
  • 15 ml (½ fl oz) lukewarm milk


  • Flour for dusting the work surface
  • Butter for the tin
  • Milk for brushing


For the dough, combine the flour, yeast, salt, sugar and vanilla sugar in a mixing bowl. Add the milk, butter and egg and knead everything for about 5 minutes to make a smooth, pliable dough. Cover the bowl with cling wrap and leave the dough to rise for about 1½ hours.

Dust your benchtop with flour and roll the dough out to a thin rectangle about 25 x 35 cm (10 x 14 inches) in size. Generously spread with melted butter, making sure to cover the dough all the way to the edges. Combine the sugar, cinnamon and ground nutmeg in a bowl, then sprinkle the mixture evenly on the butter, leaving a little margin. Roll the dough up from the long side and cut into 12 even slices about 2.5 cm (1 inch) thick. Place the scrolls in a buttered tin, leaving about 1–1.5 cm (½-5/8 inch) space between them. Cover with cling wrap and leave to rise for another 30 minutes.

Make sure to preheat the oven in time to 175°C (330°F/Gas mark 4-5). Brush the cinnamon scrolls with milk and bake until golden brown, about 25–30 minutes. Meanwhile, combine the icing sugar, cream cheese and milk to make the frosting. Cover the scrolls with the frosting as soon as they come out of the oven. Serve warm.