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Cinnamon scrolls

Cinnamon scrolls

Total Time
30 min
10 min
20 min


Plain flour

2 tbs, for dusting

White self-raising flour

2 cup(s), (300g)

Caster sugar

2½ tbs

Reduced fat oil spread

2 tbs

Skim milk

¾ cup(s), (185ml), plus extra to brush

Ground cinnamon

2 tsp


3 medium, sliced

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a baking tray with oil and dust with a little plain flour.
  2. Sift self-raising flour and 1 tablespoon sugar into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Gently stir in milk to form a soft dough. Knead dough on a lightly floured surface for 30 seconds, or until just smooth.
  3. Using lightly floured hands, press dough out to a 30cm x 22cm rectangle. Combine remaining sugar and cinnamon in a small bowl. Sprinkle dough evenly with cinnamon mixture. Starting at 1 long side, roll up tightly, then stretch out roll to make a 38cm-long log. Cut log into 12 slices.
  4. Place slices, cut-side up, on prepared tray so they are just touching. Brush tops with extra milk. Bake for 16-18 minutes or until golden and a skewer inserted in the centres comes out clean. Serve with sliced fresh pears.


TIPS: No self-raising flour? Use 1 cup (150g) plain flour combined with 2 teaspoons baking powder. Add 2 tbs flaked almonds to sprinkle over scrolls before baking in Step 4 (contains nuts). Swap cinnamon for mixed spice.