Raspberry & Cinnamon Scrolls

Raspberry & Cinnamon Scrolls

After a twist on classic Cinnamon Scrolls? Go no further than these mouth-watering Raspberry & Cinnamon Scrolls. 

Makes 8

1½ cups warm milk

1 tbsp caster sugar

2 tsp (1 sachet/7g) dried yeast

1 egg, lightly whisked

4 cups plain flour

80g butter, melted

⅓ cup brown sugar

1 tsp ground cinnamon

⅓ cup raspberry jam

100g fresh or frozen raspberries

1 cup icing sugar

1 tbsp milk

pink food colouring

Preheat oven to 200°C. Combine milk, caster sugar and yeast in a small bowl. Set aside for 5 minutes or until frothy. Add egg and whisk to combine.

Place flour in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and gently knead until smooth.

Place in bowl and set aside, covered, for 45 minutes or until dough doubles in size.

Grease and line the base of a 22cm round cake pan with baking paper. Turn dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic.

Use a rolling pin to roll dough out to a 30cm x 40cm rectangle. Brush evenly with one-third of the melted butter.

Combine brown sugar and cinnamon in small bowl.  Sprinkle one-third of the sugar mixture over butter. Fold the short side closest to you over filling. Fold opposite side over top to enclose filling.

Roll out dough to a 30cm x 40cm rectangle. Brush with half the remaining butter and half the remaining sugar mixture. Repeat folding and rolling process. Repeat with remaining butter and sugar mixture.

Roll dough to a 30cm x 40cm rectangle. Spread jam over dough, sprinkle with raspberries. Starting with the long side closest to you, roll up firmly to form a log. Cut crossways into 8 portions. Arrange each portion, cut-side up, in prepared pan. Set aside in a warm, draught-free place for 20 minutes or until dough has risen slightly.

Bake in preheated oven for 5 minutes. Reduce heat to 180°C and bake for a further 30 minutes or until golden and cooked through. Turn onto a wire rack to cool.

Combine icing sugar and milk to form a smooth, slightly runny paste. Tint with food colouring. Drizzle icing over scrolls. Put aside to set. Serve


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