Imagine waking up to the intoxicating aroma of warm, freshly baked cinnamon scrolls, their golden swirls glistening with a tangy lemon glaze that promises to tantalize your taste buds. These aren't just ordinary pastries - they're a culinary adventure that transforms your ordinary breakfast into an extraordinary experience. Whether you're a baking novice or a seasoned home chef, these Lemon Glazed Cinnamon Scrolls are about to become your new weekend obsession, delivering the perfect balance of sweet, spicy, and zesty flavors in every single bite.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 scrolls
Ingredients
- 300g all-purpose flour
- 50g granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 60g unsalted butter, softened
- 150ml milk
- 1 large egg
- 50g brown sugar for filling
- 2 tsp ground cinnamon for filling
- 100g icing sugar for glaze
- 50ml lemon juice for glaze
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
- Add softened butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together milk and egg. Pour the wet ingredients into the flour mixture and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times to bring it together.
- Roll the dough into a rectangular shape approximately 12x9 inches, maintaining an even thickness of about 1/4 inch.
- In a small bowl, mix brown sugar and ground cinnamon for the filling. Sprinkle this mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side, creating a tight log. Use a sharp knife or dental floss to cut the log into 12 even scrolls.
- Place the scrolls on the prepared baking sheet, leaving a small space between each one. Bake for 20-25 minutes or until golden brown.
- While scrolls are baking, prepare the lemon glaze by whisking icing sugar and lemon juice until smooth and no lumps remain.
- Remove scrolls from the oven and let cool for 5-10 minutes. Drizzle the lemon glaze generously over the warm scrolls.
- Serve warm and enjoy the delightful combination of cinnamon and zesty lemon flavor.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect dough texture.
- Don't Overwork the Dough: Gentle kneading prevents tough scrolls - just 4-5 light turns are enough.
- Use Dental Floss for Clean Cuts: This trick helps you slice scrolls evenly without squishing the dough.
- Glaze While Warm: Apply the lemon glaze when scrolls are still slightly warm for maximum absorption.
- Room Temperature Ingredients: Let eggs and milk sit out for 15-20 minutes before mixing for better dough consistency.
- Parchment Paper is Your Friend: It prevents sticking and ensures easy cleanup.
- Store Properly: Keep scrolls in an airtight container and reheat briefly for that fresh-baked taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
