RECIPE// Cinnamon Scrolls with Cream Cheese Icing 

by Gippsland Jersey

Cinnamon scrolls are one of those things that are simpler to make than you think! Beautifully comforting pillows of golden dough swirls, filled with cinnamon sugar and slathered with cream cheese frosting. A decadent sweet treat made better with a baker’s best friend - Gippsland Jersey. 

We’ve chosen the simplest bread dough recipe you can find, but you could make this work with brioche dough too! The key is not to overcook the buns, so it’s still slightly chewy in the middle and lightly golden on the outside. 

Cream cheese frosting can also be jazzed up with coffee, lemon zest or even sprinkles! 

There are many variations of this recipe, but the thing that stays the same is their ability to impress. Send us a photo if you get creative! We love to see what our bakers make with the best Gippsland Jersey dairy products. 

Check out the recipe below! 

Cinnamon Scrolls 

Prep time: 2 hours including proofing dough

Cooking time: 20 mins 

Servings: 9 scrolls 


For the dough:

¾ cup warm GJ full cream milk 

2 ¼ teaspoons(1 packet) granulated yeast 

¼ cup castor sugar

1 egg plus 1 egg yolk, at room temperature

¼ cup GJ cultured butter, melted 

3 cups bread flour, plus more for dusting

3/4 teaspoon salt

For the filling:

2/3 cup dark brown sugar (light brown sugar also works)

1 tablespoons ground cinnamon

¼ cup butter, softened

For the cream cheese icing:

60g cream cheese, softened + room temperature

3 tablespoons butter, softened + room temperature

2 tbsp warm milk

1 cup icing sugar

½ teaspoon vanilla extract


Heat up your Gippsland Jersey milk so it is lukewarm - like bath water. Place milk in bowl and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form. 

If you are using a stand mixer place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If you are kneading by hand, knead on a well floured surface until smooth and elastic (about 10 minutes). 

Transfer dough to a well-oiled bowl, cover with plastic wrap and a tea towel. Allow dough to proof in a warm place for 60-90 mins, or until doubled in size. Our easy proofing place is in the oven! Keep the oven turned off, rest your dough on the top shelf and place a container filled with boiling water on the bottom. Close the oven door and the steam will help proof your dough! 

After the dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened GJ butter over dough, leaving a ¼ inch margin at the side furthest from you. Mix together brown sugar and cinnamon together and sprinkle it over the spread out butter.

Tightly roll dough up, and place the ¼ inch seam side down to seal the edges of the dough as best you can.  Divide roll into 9 using a serrated knife or dental floss. Make sure you use unflavoured floss! 

Place cinnamon rolls in a greased 9x9 inch baking pan lined with baking paper. Cover with plastic wrap and a towel and let rise again for 30-45 minutes.

Preheat oven to 180C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just lightly golden. Allow them to cool for 5-10 minutes before frosting.

To make the frosting: Whisk softened cream cheese, butter, warm milk, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

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