There’s a delightful comfort that comes from the warmth of a freshly baked pastry, and these Big Soft Coffee Scrolls bring that feeling right into your kitchen. The irresistible aroma of cinnamon mingling with freshly brewed coffee creates an atmosphere that instantly lifts your spirits. I discovered this recipe on a rainy afternoon while looking for something to brighten my day, and I was swept away by the process of creating these fluffy, sweet scrolls from scratch.
Perfect for lazy weekends or an impressive brunch gathering, these scrolls are not only easy to make but are also a fantastic way to elevate your usual coffee break. Imagine rolling out dough, spreading a rich mixture of cinnamon and sugar, and then savoring the anticipation as they rise, filling your home with their inviting scent. Whether you’re a seasoned chef or someone just exploring the joys of homemade food, you’ll find that these scrolls are as rewarding to make as they are to eat. So, let’s dive into the recipe that promises to become a family favorite!
Why Love Big Soft Coffee Scrolls?
Heavenly aroma: As these scrolls bake, your kitchen fills with the enticing scent of cinnamon and coffee, making it impossible to resist.
Fluffy texture: Each bite delivers a soft, pillowy experience that melts in your mouth.
Easy process: Whether you’re a novice or an experienced baker, the step-by-step instructions make this recipe a breeze.
Perfect for occasions: From casual mornings to festive brunches, these scrolls impress every time.
Versatile delight: Enjoy them with a cup of coffee or as a sweet treat throughout the day!
This recipe is bound to become a staple in your collection—perfect for warm gatherings and enhancing your morning routine!
Big Soft Coffee Scrolls Ingredients
For the Dough
• Tipo 00 flour – this flour helps create a soft texture, making it perfect for these scrolls.
• Milk – whole milk adds richness and moisture, ensuring a delightful bite.
• Instant yeast – gives these scrolls their fluffy rise without the lengthy proofing time.
• Egg – using a room temperature egg helps to incorporate air for a lighter dough.
• Raw caster sugar – this fine sugar dissolves easily, adding a gentle sweetness.
• Cinnamon powder – the star ingredient that gives these scrolls their signature warmth.
• Ground cardamom – a delightful spice addition that pairs beautifully with cinnamon.
• Ground nutmeg – a pinch enhances the overall flavor profile of the coffee scrolls.
• Salt – balances the sweetness and enhances the flavors beautifully.
• Unsalted butter – used for flavor; be sure to soften it for mixing.
For the Filling
• Softened unsalted butter – a key ingredient for a rich and creamy filling.
• Brown sugar – its molasses content provides depth and moisture to the filling.
• Cinnamon – an extra sprinkle to amplify the familiar and comforting flavor.
• White pepper – adds a slight zing, enhancing the sweet-spice mix.
For the Glaze
• Pure icing sugar – this simple glaze sweetens and provides a lovely finish to the scrolls.
• Vanilla extract – a splash enhances the sweetness and depth of flavor.
• Beetroot powder – optional, but a hint of this can give your glaze a beautiful color!
For Assembly
• Extra milk – for brushing, ensuring that the scrolls have a beautiful golden finish.
• Extra butter – generously grease your tray to prevent sticking and ensure perfect release.
These Big Soft Coffee Scrolls ingredients come together in a symphony of flavors, promising a treat that will become a beloved recipe in your home!
How to Make Big Soft Coffee Scrolls
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Preheat your oven to 180 degrees C (fan forced) so it’s ready for those delicious scrolls!
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Whisk together the roux ingredients (50 g Tipo 00 flour and 250 ml cold milk) in a small saucepan. Heat over medium until thickened to a paste at around 70 degrees C, then cool until lukewarm.
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Combine dry ingredients by whisking 450 g Tipo 00 flour, 8 g instant yeast, 1 teaspoon cinnamon powder, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a large mixing bowl.
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Melt 55 g unsalted butter and let it cool until lukewarm. Mix it into 80 ml lukewarm milk along with 60 g raw caster sugar, stirring until combined.
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Create a well in the center of the flour mixture. Pour in the milk mixture, add 1 room-temperature egg, and the cooled roux for a rich foundation.
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Knead the dough using a dough attachment on a stand mixer or your hands for about 8 minutes, until it’s smooth and stretchy.
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Transfer the dough to an oiled bowl, cover with cling film or a damp tea towel, and let it prove in a warm spot until it doubles in size—around 1 hour.
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Prepare the filling by beating together 80 g softened unsalted butter and 100 g brown sugar until fluffy. Blend in 1 teaspoon cinnamon and a pinch of white pepper, then set aside at room temperature.
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Roll out the proved dough on a lightly floured surface into a rectangle (30 x 40 cm).
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Spread the cinnamon filling evenly over the dough, ensuring to leave a 1 cm edge along both long sides.
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Roll up the dough tightly from the long edge to form a sausage shape, sealing the edge with a brush of milk.
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Trim the ends of the roll and cut it into 5 cm thick scrolls with a sharp knife.
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Arrange the scrolls closely in a greased tray (3×3 square) for that cozy, snug look.
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Cover with a tea towel, and let them prove in a warm spot until visibly risen, about 30 minutes.
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Brush the scrolls gently with a little extra milk before baking to achieve that lovely golden color.
Optional: Drizzle with a cinnamon glaze once cooled for an extra sweet touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Big Soft Coffee Scrolls
Perfect Proofing: Ensure your dough doubles in size by creating a warm environment—let it rest in the oven with the light on or near a heat source.
Avoid Dryness: Keep an eye on the baking time to avoid overbaking, which can lead to dry scrolls. Test for doneness with a toothpick; it should come out clean.
Cutting Technique: Use a sharp knife or dental floss to cut the scrolls evenly, minimizing squishing and helping them maintain their shape.
Filling Distribution: Ensure the cinnamon filling is spread evenly and not too thick; this helps each scroll have a balanced flavor and prevents overflowing during baking.
Glaze it Up: For an attractive finish, drizzle your scrolls with the cinnamon glaze while they’re still warm; the sweetness will seep in beautifully!
These tips will help you create the fluffiest, most satisfying Big Soft Coffee Scrolls that bring warmth and joy to your home!
Make Ahead Options
These Big Soft Coffee Scrolls are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the initial steps and then refrigerate it in an oiled bowl covered with cling film. This allows the dough to develop flavor while you save time. Alternatively, you can roll the scrolls and place them in the greased tray, covering it tightly; they can stay in the fridge for up to 3 days before baking. When you’re ready to indulge, simply remove from the fridge, let them rise at room temperature for about 30 minutes, and then bake according to the recipe. This way, you’ll enjoy fluffy, fragrant scrolls with minimal effort on busy mornings!
What to Serve with Big Soft Coffee Scrolls?
Create the perfect cozy morning experience around these delightful pastries that pair beautifully with various flavors!
- Fresh Berries: A burst of juicy berries brightens the palate and offers a refreshing contrast to the sweet scrolls.
- Creamy Yogurt: Serve with a dollop of Greek yogurt for a tangy, creamy counterpoint that enhances the cinnamon goodness.
- Spiced Chai Latte: The warm spices in chai complement the cinnamon beautifully, creating a warming drink that feels like a hug in a cup.
- Maple Pecan Granola: The crunchy, nutty texture can break the soft pastry’s sweetness, adding an enjoyable contrast to every bite.
- Espresso or Coffee: Nothing pairs better than a rich cup of coffee or espresso, elevating the flavors of the scrolls while enhancing your cozy morning ritual.
- Vanilla Ice Cream: For an indulgent twist, serve warm scrolls with a scoop of vanilla ice cream, creating a delightful hot and cold experience.
- Almond Butter Spread: A hint of nutty flavor from almond butter spread brings an exciting layer of taste, perfectly balancing the sweetness of the scrolls.
- Cinnamon Coffee Smoothie: Blend a cinnamon-infused smoothie alongside for a modern take that keeps the flavors cohesive and delightful.
Big Soft Coffee Scrolls Variations
Feel free to explore these delightful twists to your Big Soft Coffee Scrolls recipe and make them uniquely yours!
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Nutty Addition: Stir in 100 g of chopped walnuts or pecans for extra crunch and flavor. The delightful nutty texture pairs beautifully with the soft, fluffy dough.
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Chocolate Delight: Add 100 g of mini chocolate chips to the filling for a sweet surprise. This melty addition will take your scrolls to the next level of indulgence!
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Pumpkin Spice: Swap out the cinnamon for pumpkin spice, especially in the fall. This aromatic blend will infuse your scrolls with the warm, cozy flavors of the season.
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Fruity Twist: Incorporate dried fruits like raisins or cranberries (about 75 g) into the filling. Their natural sweetness balances the spices perfectly and adds a lovely chewy texture.
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Dairy-Free: Use almond or oat milk and a dairy-free butter alternative for a vegan version. The scrolls will still be soft and comforting, just without the dairy!
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Gluten-Free: Replace Tipo 00 flour with a gluten-free flour blend specifically designed for baking. Add a little xanthan gum to help achieve that fluffy texture!
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Spiced Infusion: Enhance the spice profile by adding 1/4 teaspoon of ground ginger to your dough for a warm, zesty kick that beautifully complements the coffee.
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Maple Glaze: Instead of a vanilla glaze, drizzle a maple syrup glaze over your scrolls for a delicious natural sweetness and a touch of earthy flavor.
With these variations, you can create a rainbow of delicious Big Soft Coffee Scrolls that will keep your taste buds dancing and your family craving more!
How to Store and Freeze Big Soft Coffee Scrolls
Room Temperature: Enjoy your Big Soft Coffee Scrolls at room temperature for up to 2 days. Store them in an airtight container to maintain their delicious softness.
Fridge: For longer freshness, keep the scrolls in the refrigerator for up to 5 days. Make sure to seal them in a plastic wrap or airtight container to avoid drying out.
Freezer: These scrolls freeze wonderfully! Place cooled scrolls in a freezer-safe container or ziplock bag to store for up to 3 months.
Reheating: When ready to indulge, reheat in the oven at 180 degrees C for about 10 minutes, or until warmed through. A little brush of melted butter before reheating makes them extra delightful!
Big Soft Coffee Scrolls Recipe FAQs
What type of flour is best for these scrolls?
I highly recommend using Tipo 00 flour for its fine texture, which helps create those fluffy Big Soft Coffee Scrolls. Alternatively, you can use strong bread flour, as it also provides the necessary gluten structure for fluffiness.
How should I store the Big Soft Coffee Scrolls?
For the best freshness, store your scrolls in an airtight container at room temperature for up to 2 days. If you need to keep them longer, switch them to the refrigerator where they can last for up to 5 days—just ensure they’re well-sealed to avoid dryness.
Can I freeze Big Soft Coffee Scrolls?
Absolutely! To freeze, allow the scrolls to cool completely after baking. Place them in a freezer-safe container or ziplock bag, making sure to remove as much air as possible. They can be stored for up to 3 months. When you’re ready to enjoy, just reheat them in the oven at 180 degrees C for about 10 minutes!
What do I do if my scrolls don’t rise?
Sometimes dough can be a bit stubborn! Make sure your yeast is fresh; instant yeast should bubble and foam when combined with warm milk. If your scrolls don’t rise, ensure they are in a warm place—try placing them near a sunny window or in an oven with only the light on. A damp kitchen towel can help retain moisture.
Are these scrolls suitable for special diets or allergies?
These Big Soft Coffee Scrolls contain dairy and eggs, so they’re not suitable for vegans or those with dairy allergies. For a vegan version, consider using plant-based milk, vegan butter, and egg replacers like flaxseed meal or applesauce. Just keep in mind that the texture may slightly vary, but they’ll still be delicious!
Can I add nuts or other fillings to my scrolls?
The more, the merrier! Feel free to incorporate chopped nuts like walnuts or pecans into the filling for added crunch. Dried fruits, such as raisins or cranberries, also blend beautifully with the cinnamon flavors. Just remember to adjust the filling proportions to keep the balance right!
These Big Soft Coffee Scrolls are all about bringing warmth and joy to your baking experience, and with these FAQs, you’ll be well-prepared to create a delightful treat!
Big Soft Coffee Scrolls for Ultimate Cozy Mornings
Ingredients
Equipment
Method
- Preheat your oven to 180 degrees C (fan forced) so it's ready for those delicious scrolls.
- Whisk together the roux ingredients (50 g Tipo 00 flour and 250 ml cold milk) in a small saucepan. Heat over medium until thickened to a paste at around 70 degrees C, then cool until lukewarm.
- Combine dry ingredients by whisking 450 g Tipo 00 flour, 8 g instant yeast, 1 teaspoon cinnamon powder, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a large mixing bowl.
- Melt 55 g unsalted butter and let it cool until lukewarm. Mix it into 80 ml lukewarm milk along with 60 g raw caster sugar, stirring until combined.
- Create a well in the center of the flour mixture. Pour in the milk mixture, add 1 room-temperature egg, and the cooled roux for a rich foundation.
- Knead the dough using a dough attachment on a stand mixer or your hands for about 8 minutes, until it's smooth and stretchy.
- Transfer the dough to an oiled bowl, cover with cling film or a damp tea towel, and let it prove in a warm spot until it doubles in size—around 1 hour.
- Prepare the filling by beating together 80 g softened unsalted butter and 100 g brown sugar until fluffy. Blend in 1 teaspoon cinnamon and a pinch of white pepper, then set aside at room temperature.
- Roll out the proved dough on a lightly floured surface into a rectangle (30 x 40 cm).
- Spread the cinnamon filling evenly over the dough, ensuring to leave a 1 cm edge along both long sides.
- Roll up the dough tightly from the long edge to form a sausage shape, sealing the edge with a brush of milk.
- Trim the ends of the roll and cut it into 5 cm thick scrolls with a sharp knife.
- Arrange the scrolls closely in a greased tray (3x3 square) for that cozy, snug look.
- Cover with a tea towel, and let them prove in a warm spot until visibly risen, about 30 minutes.
- Brush the scrolls gently with a little extra milk before baking to achieve that lovely golden color.