You know how there are certain treats that are better bought from the bakery because there’s no way you could create the same deliciousness at home? Well, this is not one of those treats. These buttery, caramelised scrolls are so much better than the regular scrolls you find at mainstream bakeries that they almost shouldn’t be allowed to share a name. Yes, they do take a couple of hours to make but don’t let that deter you; the end result is totally worth it.




Macadamia cinnamon scrolls


Makes 8 scrolls

Adapted from The New Zealand Bread Book by Simon and Alison Holst




14 grams (about 2 teaspoons) dried instant yeast

1/2 cup milk

2 tablespoons warm water

1 tablespoon sugar

1 teaspoon salt

25g melted butter

2 cups strong flour



2 tablespoons melted butter

1/2 cup brown sugar

1 teaspoon ground cinnamon or 2 teaspoons cinnamon sugar

Optional: 2 tablespoons chopped macadamia nuts



2 tablespoons soft butter

2 tablespoons brown sugar

2 tablespoons chopped macadamia nuts



Making the dough

Mix the yeast, milk, warm water, sugar, salt and half the flour in a large bowl. Allow to stand, covered, for 10-15 minutes in a warm place.

Add the remaining flour and combine into a dough firm enough to knead. Adjust the texture with a bit more flour or water if necessary.

Knead the dough for 10 minutes until the dough is soft and elastic. You can try using the window pane test to see if you have sufficiently kneaded your dough.

Coat the ball of dough in two teaspoons of neutral oil (strong-flavoured oils such as olive will interfere with the flavour of your dough) in a large bowl. Cover with cling wrap or a tea towel and leave to rise in a warm, draught-free place for 30-40 minutes or until doubled in size. (I use my microwave — not switched on, of course — as it is a reliably draught-free place)


When the dough is nearly ready, prepare a 20cm round cake pan with your Topping ingredients: rub the butter all over the inside of the pan, then sprinkle with the brown sugar and chopped macadamia nuts.

Punch down the dough and roll out to form a rough 30cm square. Gather your Filling ingredients; brush the dough square with the butter, then sprinkle with the brown sugar and chopped macadamia nuts.

Roll up the dough to form a long cylinder, then cut into 8 equal scrolls.

Arrange the 8 scrolls in the cake pan. They won’t fill the space completely yet — this gives them room to rise.

Cover the pan and leave in your warm, draught-free place to rise for about 1 hour or until doubled in size. Your scrolls will rise even further during baking.


Preheat your oven to 180 Celsius.

Place your pan on a baking tray to catch any drips (my scrolls leaked caramel all over my oven the first time I made these!) and bake for 20-30 minutes or until golden brown.

Invert your pan over a plate or board immediately and serve while warm.


Serving tip: These scrolls are best served while still warm from the oven, but keep ok for a day or two. (Pfft, as if they will last that long!) Just warm them again in the oven or microwave before serving.