Butterscotch Cinnamon Rolls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These butterscotch cinnamon rolls are my go to when I want something impressive without spending hours in the kitchen. With just 45 minutes total from start to finish, they're perfect for a weekend breakfast or when unexpected guests arrive. The combination of rich butterscotch syrup and warm cinnamon creates this incredible flavor that tastes like you spent all day baking, but honestly, you won't. Cinnamon here isn't just delicious either, it actually helps regulate blood sugar, making these rolls a slightly smarter indulgence. Best of all, you probably have most of these ingredients on hand already, so there's no expensive specialty shopping required.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 5 gactive dry yeast
- 100 mlbutterscotch syrup(store-bought or homemade)
- 50 gunsalted butter, melted
- 2 gground cinnamon
- 2 eggeggs
- 150 mlmilk
- 1 gsalt
- 50 gunsalted butter, softened
- 50 gcinnamon sugar(mix of granulated sugar and cinnamon)
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Tip: Use a wooden spoon or whisk to mix until well combined.
- 3
In a separate bowl, whisk together the butterscotch syrup, melted butter, eggs, milk, and cinnamon.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
Tip: Don't overmix!
- 5
Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
Tip: Use a dough scraper or spatula to help with kneading.
- 6
Roll out the dough to a thickness of 5mm (1/4 inch).
- 7
Spread the cinnamon sugar evenly over the dough, leaving a 1cm border on either side.
Tip: Use a spatula or spoon to spread the sugar.
- 8
Roll the dough into a tight log, starting from the long side.
Tip: Use a little bit of butterscotch syrup to help the dough stick together.
- 9
Cut the log into 4-6 equal pieces, depending on your desired roll size.
Tip: Use a sharp knife or a pastry cutter to get clean cuts.
- 10
Place the rolls on the prepared baking sheet, leaving about 2cm of space between each roll.
Tip: Don't overcrowd the baking sheet!
- 11
Bake for 20-25 minutes, or until golden brown.
Tip: Use a toothpick to check for doneness.
- 12
While the rolls are baking, prepare the glaze by whisking together the confectioners' sugar and 10ml of butterscotch syrup.
Tip: Adjust the glaze consistency by adding more syrup or confectioners' sugar.
- 13
Remove the rolls from the oven and let cool for 5 minutes.
Tip: Don't skip this step!
- 14
Drizzle the glaze over the rolls and sprinkle with confectioners' sugar.
Tip: Use a spatula or spoon to spread the glaze evenly.
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