Mini Cinnamon Scolls

One of my oldest friends is having a baby shower next week.. So this week I had to test drive a recipe for the mini cinnamon scrolls I have said I will bring!! It was the perfect activity for a rainy long weekend.


I had a look on Pinterest for the perfect recipe, but wasn’t won over. Too much premade pasty, too sugary, too sticky, too involved.. And then when I wasn’t even looking, I stumbled across the perfect article on the Guardian website – Ruby Tandoh’s best bakes from the past year, all gathered together. Ruby, I hadn’t heard of you earlier, but you are a genius!!


I really liked how Ruby used olive oil instead of butter, and I found the whole process very enjoyable. My main alterations were making them mini, not using a spring pan, leaving them to rise extra long (because the oven had a yummy baked dinner in it!), and leaving off the sugar syrup for a lighter sweet.


Stage One
300g strong white flour
1½ tsp instant dried yeast
½ tsp salt
1 tbsp brown sugar
140ml water, lukewarm
60ml olive oil

Mix dry ingredients, then add the water and olive oil and mix. Knead the dough on the bench for 5 minutes or more – you don’t even need to put flour down, because of that lovely olive oil. Put the dough back in the bowl for at least one hour – it should really rise a lot!!

Stage Two
4 tbsp olive oil
75g brown sugar
1 tsp vanilla
2 tsp cinnamon
A pinch of salt

Mix up the ingredient for the filling, dust a surface lightly with flour and divide the dough in two (just to make the rolling more manageable!). Roll the dough into a long thin piece, spread the sugar mix on top with a brush, and roll up the dough from the long edge. Use a knife to cut little wheels, and arrange them in a lined greased cake tin. Let it rise again, and bake at 180C for about 20 minutes.

Stage Three


These taste lighter than your regular cinnamon scroll, but are very yummy in my opinion! Just what I was after!

Also, I made this dress! I must take proper photos and give it it’s own post!