Cinnamon Scrolls with Custard Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Cinnamon Scrolls with Custard Recipe | Food Diaries
Cinnamon Scrolls with Custard Recipe | Food Diaries

Cinnamon Scrolls with Custard will be loved by all cinnamon roll lovers. The custard makes these extra yummy. This sounds like a perfect weekend dessert

Watch this Masala TV video to learn how to make Cinnamon Scrolls with Custard and Chicken Biryani Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 November 2020.







  • Flour 2 -1/3 cups
  • Baking powder 1 tsp
  • Butter, chilled, chopped 100g
  • Milk 3/4 cup
  • Butter 25g
  • brown sugar 1/4 cup
  • Ground cinnamon 1 1/2 teaspoons
  • Icing sugar to dust
  • Whipped cream, to serve

For condensed milk custard:

  • condensed milk 395g can
  • Milk 2 cups
  • Caster sugar 1/2 cup
  • Butter 25g

Method :
Mix flour with the cold chopped butter. Add milk. Mix until just combined. Turn onto a lightly floured surface. Pat into a 15cm x 30cm rectangle. Brush with softened butter. Sprinkle with sugar and cinnamon. Starting at long side closest to you, roll dough into a tight log. Cut crossways into 8 equal pieces. Lay scrolls, cut-side up, in a lightly greased baking dish. To make the condensed milk custard, combine all ingredients in a saucepan. Bring almost to the boil, stirring, until sugar dissolves. Pour custard over scrolls in baking dish. Bake at 180 degrees c for 20 minutes. Baste rolls with custard. Bake for a further 15 minutes or until scrolls are golden and custard has slightly caramelized. Sprinkle cinnamon scrolls with icing sugar and serve warm with whipped cream.


  • Boiled rice 2 cups
  • Mint leaves 1/2 teaspoon
  • Salt as required
  • Oil 2 tablespoon
  • Green cardamoms 3
  • Cloves 2
  • Onions 2
  • Turmeric 1 tsp
  • Garlic paste 1 tbsp
  • Hung curd 1 cup
  • Coriander leaves 2 tbsp
  • Clarified butter 1tbsp
  • Chicken 500 grams
  • All spice powder 1 tbsp
  • Saffron 1tsp
  • Bay leaf 1
  • Black cardamom 1
  • Cumin seeds 1 tsp
  • Green chilies 4
  • Ginger paste 1 tbsp
  • Red chili powder 1 tsp
  • Green chilli paste 1 tbsp
  • Ginger ½ tbsp
  • Kewra water 2 drops
  • Rose water 1 tbsp

Heat oil. Add cumin seeds, bay leaf, green cardamoms, black cardamoms, cloves, sauté, add chopped onions and sauté until pink. Now add chicken with slit green chilies, turmeric, salt, ginger garlic paste, red chilli powder and green chilli paste. Add hung curd into it. Cook till chicken is done, add all spice powder, ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water. Once chicken gravy is reduced, add cooked rice and spread evenly. Then add saffron water and pour ghee over it. Simmer for 15-20 minutes, garnish with 1 tbsp fried onions and coriander leaves. Serve hot.

Cinnamon Scrolls with Custard Recipe in Urdu and English

At Masala TV you can check complete Cinnamon Scrolls with Custard Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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