Sticky fun that ends in delicious light and fluffy scrolls. These scrolls take a few hours to make which makes them ideal for a rainy weekend bake-off, the aromas of fresh bread and nutty cinnamon fill the house and warm the soul.

I made them with my 13 yr old, he only likes to cook when its something he loves to eat.  He kept interested throughout the whole bread making process but especially loved to shape the bread and roll it up, but most of all eat them.


Well worth the wait!  But best of all they have our famous peanut butter in them, they taste so good, and wont last the weekend.


Makes 10

Takes approx 3.5 - 4 hours, you will need a mixer



1 packet or 2 1/2 tsp dry yeast

1 cup warm milk

100g or 1/2 cup sugar plus 1 tsp

75g softened butter

1 tsp fine Himalayan salt

2 free range eggs

4 cups flour, (we used organic Spelt flour, but you can use all purpose flour, or a bread mix flour or 4 1/2 cups of gluten free bread mix flour

1/2 tsp nutmeg


1 cup packed brown sugar

3 tablespoons of ground cinnamon

75 g softened butter

1/2 cup Matakana nut butters' Peanut butter (our cashew or almond works well too)


1 cup icing sugar

1/2 tsp vanilla extract

1 tbsp warm water

1 tbsp lime juice (15 drops)



Start with making the dough. Warm the milk with 1 tsp sugar in a bowl and sprinkle in yeast and dissolve, leave for 10 minutes.  In a mixer bowl add remaining sugar, plus salt, nutmeg, butter, eggs and flour. Beat together on low speed to combine well. Pour in the milk and yeast mixture and using the dough hook, beat until well incorporated. The dough will be very sticky but soft. Oil a large bowl and add the dough mixture. Cover with plastic wrap or baking tray and let the dough rise in warm spot until doubled in size, around 1 hour ( in winter I heat the oven to 50 degrees Celsius with a tray of water at the bottom and then turn off and let it sit in oven)

After the first rise, use lightly oiled hands to fold the dough onto itself, grab a side and fold it over to the other side of the bowl, turn the bowl a quarter and turn and fold the dough over again, do this 4 times to help stretch the dough. Cover and let it double in size a second time, again around 1 hour.


Line a 30 cm baking pan with baking paper. Make cinnamon filling by combining the butter, brown sugar, nut butter and cinnamon in a small pot, heat slightly if needed to combine, do not melt completely.


Roll the dough out on a lightly floured surface into a rectangle approx 1 cm thick and 50 x 30 cm shape. the bread will be very soft and sticky, so use plenty of flour on your hands and pat into shape. Crumble or spread the cinnamon filling evenly over the surface of the dough. With floured hands and a spatula gently roll the dough from the long edge into a firm roll, using spatula if needed to lift from work surface. With a sharp knife, cut the roll into 4 cm slices.  Place the cut rolls in the prepared baking pan, reshape slightly if needed, Then cover again with plastic wrap or baking tray and let them rise again for 30-45 minutes. Don't skip this step or you will have a denser scroll.

20 minutes before the third rise is up, preheat oven to bake 180 C or

170 C fan-bake.

Bake for 20-25 minutes, or until light browned.


While the rolls are baking make the icing by mixing all ingredients. Add 1 tablespoon of warm water, mix well and add lime juice a couple drops at a time until icing has reached smooth consistency.

When the rolls are done, remove from the oven and let them cool for five minutes before spreading evenly with icing while still warm.

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