Cream-Based Cinnamon Scrolls with Quick Icing
Cinnamon scrolls are soft, swirled pastries that deliver warm spice and buttery sweetness in every bite. This version uses thickened cream instead of traditional yeast dough, making them faster and easier to prepare without sacrificing texture. The dough comes together in minutes, then gets brushed with melted butter, rolled with a cinnamon-brown sugar filling, and baked until golden. The simple milk icing drizzled on top adds sweetness and moisture. These are perfect for weekend breakfasts, afternoon tea, or casual entertaining. What sets this recipe apart is its shortcut approach—no rising time, no complex kneading—yet the result is tender and indulgent. The cream creates a slightly richer crumb than all-buttermilk versions, while the quick bake time means fresh scrolls in under an hour from start to finish.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons superfine sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups thickened creamsour cream1:1conf:4
- 1 tablespoon unsalted butter, melted
- 2 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- ½ cup powdered sugarpowdered erythritol1:1conf:3Full guide →
- 1 tablespoon milk
Instructions
- 1
Preheat oven to 350°F
- 2
Mix flour, superfine sugar, baking powder, and salt in a bowl
- 3
Add thickened cream and stir until just combined
- 4
Flour your work surface lightly
- 5
Knead dough on the floured surface until smooth, about 30 seconds
- 6
Roll dough into a rectangle measuring 7.75" by 11 ¾"
- 7
In a small bowl, combine brown sugar and ground cinnamon
- 8
Brush the dough rectangle with melted butter
- 9
Sprinkle the cinnamon-sugar mixture evenly across the dough
- 10
Roll the dough tightly from the longest side to form a scroll
- 11
Cut the scroll into 8 equal slices
- 12
Place each slice into a baking dish and flatten slightly
- 13
Bake for 20-25 minutes until golden
- 14
Transfer to a wire rack
- 15
Whisk powdered sugar and milk in a small bowl until smooth
- 16
Drizzle icing over the warm scrolls
- 17
Serve warm
Tips
Don't overwork the dough after adding cream. Overmixing toughens the crumb and creates dense scrolls. Stir just until the dry ingredients disappear, then move to kneading immediately.
Chill the rolled, filled dough for 10-15 minutes before cutting if the kitchen is warm. Cold dough slices cleaner and holds its spiral shape better during baking.
Icing poured onto warm scrolls spreads and sinks slightly, creating better flavor integration. If scrolls cool completely, warm them gently or thin the icing with an extra teaspoon of milk.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Refrigerate up to 4 days.
Prepare dough and filling, roll and cut, then freeze uncooked scrolls in a freezer container for up to 1 month. Bake from frozen, adding 5-10 minutes to bake time.
Serve warm as breakfast, morning tea, or dessert with coffee or hot chocolate.
Common Mistakes
Overstir the dough after adding cream to avoid a tough, dense crumb.
Underfill the dough to avoid leaking filling during baking and uneven swirls.
Let scrolls cool completely before icing if you prefer thicker coating; warm scrolls absorb icing quickly.
Substitutions
FAQ
Can I make these scrolls the night before?
Yes. Prepare, cut, and refrigerate uncooked scrolls overnight covered. Bake the next day, adding 2-3 minutes to the bake time since they'll be cold. Or bake fully, cool, wrap, refrigerate, and warm gently before serving.
What if I don't have thickened cream?
Substitute sour cream or Greek yogurt one-to-one. Both work well and add slight tang. Avoid single cream, which is too thin. If using regular whipped cream, expect a slightly different texture and possibly drier scrolls.
Can I freeze baked scrolls?
Yes. Cool completely, wrap individually, and freeze up to 3 months. Thaw at room temperature or warm gently in a low oven. Icing may not refreeze as smoothly, so consider icing after thawing if storing long-term.