There’s something nostalgic about pulling apart a soft, sweet scroll bread—those golden spirals, the buttery layers, and that irresistible aroma drifting through the kitchen. This scroll bread recipe is simple, fluffy, and perfect for breakfast, tea time, or whenever you need a little comfort baking.
Ingredients:
For the dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast (1 packet)
- ¼ cup sugar
- 1 tsp salt
- ¾ cup warm milk
- ¼ cup unsalted butter (softened)
- 1 large egg
For the filling:
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp softened butter
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions:
Start by making the dough. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Give it a quick stir to distribute everything evenly. Add the warm milk, egg, and softened butter. Mix until a soft dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If the dough feels sticky, sprinkle in a little more flour—but don’t overdo it. You want it soft, not stiff.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Once risen, punch down the dough gently and roll it out into a rectangle, roughly 12×16 inches. Spread the softened butter evenly over the surface. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it generously over the buttered dough.
Now comes the fun part—rolling it up. Starting from the long edge, tightly roll the dough into a log. Slice it into 10–12 equal pieces using a sharp knife or dental floss for clean cuts.
Arrange the rolls in a greased baking dish, leaving a little space between each one. Cover and let them rise again for about 30–40 minutes until puffy.
Preheat your oven to 180°C (350°F). Bake the scrolls for 20–25 minutes or until they turn golden brown on top and your kitchen smells like a dream.
While the scrolls are baking, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Once the bread comes out of the oven, let it cool slightly before drizzling the glaze over the top.
Tips for Perfect Scroll Bread:
- Use warm milk, not hot—it should feel like bath water to avoid killing the yeast.
- Don’t rush the rise time; it’s key for that fluffy texture.
- Add extras like raisins, nuts, or even chocolate chips for a twist.
