These Overnight Sticky Maple Cinnamon Scrolls are absolutely divine. They have the base of a cinnamon scroll but are nestled in to a bed of maple syrup caramel and toasted pecans. Make the dough the night before and bake them fresh the next day.
E te whānau, this delectable bread recipe is already a favourite with many of you. However, this version is designed so that half of the process can be made the night before. This develops the flavour of the pokenga (dough) and cuts the preparation time in half when baking the porotiti (scrolls) the next day. If you want to make them on the same day, no worries at all, just make these Sticky Maple Cinnamon Scrolls.
More porotiti (scrolls):
Want a cinnamon scroll with a deeper spice? Then these Sticky Gingerbread Scrolls are perfect for you. Want to try some porotiti mōkarakara (savoury scrolls) instead? Then try these Cheese and Pesto Scrolls or Cheese and Tomato Scrolls.
Videography and photography by Sarah Henderson.
Ingredient Tips for these Overnight Maple Cinnamon Scrolls:
- Milk: I use full fat milk in this recipe but a lite miraka (milk) is fine.
- Brown Sugar: I highly recommend huka hāura (brown sugar) because it brings all the melty, caramel vibes that we want in these porotiti (scrolls).
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes because it yields the fluffiest result.
- Butter: I prefer to use salted butter in my baking but feel free to use unsalted.
- Maple syrup: Maple syrup is the main player in creating a lush, lightly sweetened caramel so I recommend using a good quality one for the best result.
- Pecan Nuts: Not everyone loves nati pekani (pecan nuts) so only use them if you want to because the scrolls are just as delicious without them.
- Cream: Use the kirīmi (cream) to loosen the pani reka kirīmi tīhi (cream cheese frosting). Swap it for a little bit of miraka (milk) if need be, check the recipe for the ratio.
- Cream Cheese: Use a full fat cream cheese for the best result.
EXPERT TIPS:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
Follow the kneading times as they are written so the gluten develops properly. If you need some more tips, check out this How to Knead Dough post.
When hand kneading use the palm of your hands, not your fingers. The dough and hands seem to get much stickier when it is worked like that, so work those palms in to the dough.
Try not to add too much extra flouring when you knead the dough. If you add too much you will have a tough dough that results in tough scrolls when they are baked.
Try and use a tray 25cm x 35cm so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise up, yielding a soft bun. If the tray is too large, the scrolls will rise outwards making them dry and flat rather than tall and fluffy.
STEP BY STEP INSTRUCTIONS FOR THE OVERNIGHT MAPLE CINNAMON SCROLLS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. ACTIVATE THE YEAST:
Add the miraka (milk), wai wera (hot water) and huka hāura (brown sugar) in to large bowl. Give it a good stir with a whisk until the sugar has dissolved.
Sprinkle the īhi (yeast) on top and stir until combined.
If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top.
If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is foamy.
2. MIX IN THE REMAINING INGREDIENTS:
Add in the puehu parāoa (flour), hēki (egg), tote (salt) and pata kūteretere (softened butter).
Stir it all together with a bread and butter knife until roughly incorporated.
3. KNEAD THE DOUGH:
Now it is time to knead the dough.
If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 8 – 10 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
4. Overnight Rise:
Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
Place it in the pouaka mātao (refrigerator) and leave the dough to slowly rise for up to 12 hours. The dough can be left up to a 15 hours but I prefer up to 12 for the best flavour.
5. Day Two - Remove the Chilled Dough:
The next day, remove the pokenga (dough) from the pouaka mātao (refrigerator) and leave it to the side.
6. Make the Sticky Caramel:
Line a 30 cm x 25 cm tray with 2.5 cm high sides with baking paper. Use this size tin or slightly smaller if you need to.
Add the pata (butter), huka hāura (brown sugar), marahihi māpere (maple syrup) and tote (salt) to a frying pan or pot.
Set it over low - medium heat and simmer for 5 minutes until it is thick and glossy. Remove it from the heat and pour it straight in to the prepared tin.
7. Toast the Pecans (Optional):
Chop the nati pēkani (pecan nuts) in to rough pieces. Place them in to a dry frying pan and toast them over low to medium heat, this should take around 3-5 minutes.
As soon as they are toasted, sprinkle them on to the maple syrup caramel.
8. Make the Cinnamon Butter:
Add the pata kūteretere (softened butter), wanira (vanilla) and hinamona (cinnamon) to a small bowl. Using a whisk or a fork, stir it all together until smooth.
9. Roll out the Risen Dough:
Sprinkle a bench or table with a little bit of puehu parāoa (flour). Then tip the risen pokenga (dough) on to the tēpu mahi (bench). Roll it in to a 45 cm x 30 cm rectangle with a rolling pin. Once it is rolled out, flip the dough horizontally so the longest side is facing you.
10. Add the Cinnamon Butter:
Using a spatula, spread the pata hinamona (cinnamon butter) all over the dough.
11. Roll it up and Cut it:
Āta pōkaitia (gently roll it up). Once it is rolled, press it in from both sides and make sure the log is the same thickness all the way along. Mark the log of dough with a knife in to 12 equal pieces and then cut them.
12. Add the Scrolls to the Caramel:
Place the scrolls directly on to the karamea (caramel), making sure the scrolls are equally spaced out. Press each scroll down with your hand to press them in to the caramel.
13. Second Rise:
Cover the scrolls with a tea towel and rise the scrolls again for 1 hour to 1 hour, 15 minutes. The rising time will depend on how warm it is. On a humid summer day it may only take an hour, on a colder day it will take the full time.
Once the porotiti hinamona (cinnamon scrolls) have risen and are touching each other, they are ready to bake.
14. Preheat the Oven:
As they rise, preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
15. Bake the Overnight Maple Cinnamon Scrolls:
Bake the risen scrolls in the oven for 25 - 30 minutes, in the lower half of the oven.
16. Flip out the Scrolls:
As they are baking, line a large baking tray or chopping with baking paper.
Remove the cooked scrolls out of the oven and tip them straight on to the tray or board. Remove the top tray and scrape all the leftover caramel from the tin on top the scrolls.
These can be eaten immediately just as they are or with the pani reka (frosting).
17. Make the Cream Cheese Frosting:
Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl.
Penupenua kia māene (mash it until smooth) and then whip it for a minute or so until smooth and fluffy.
Mix in the kirīmi (cream) in two parts or add the miraka (milk) in one go, whipping after each addition. Once it is smooth it is ready.
18. Serve the Frosting on the Side:
Add the pani reka kirīmi tīhi (cream cheese frosting) in to a bowl to serve along side the warm porotiti (scrolls).
19. Spread the Frosting on the Overnight Cinnamon Scrolls:
You can also smear the pani reka (frosting) on to the warm scrolls if you want to. Whichever way you eat them, they will be delicious.
20. Store the Overnight Maple Cinnamon Scrolls:
These will always be at their best on the day. If you have any left over, store in a plastic bag or in a sealed container.
Toast them under the grill the next day to bring them back to life.
They can also be stored in a plastic bag and frozen and can be toasted or microwaved when they are needed.
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Overnight Maple Cinnamon Scrolls
Equipment
- 1 x 30 cm x 25 cm tray with 2.5 cm high sides.
Ingredients
The Sweet Dough - Te Pokenga Reka
- ¾ C (185 ml) miraka (milk)
- ½ C (125 ml) wai wera (hot water, from the tap)
- ¼ C (50 g) huka hāura (brown sugar)
- 4 teaspoon (12 g) īhi horo (instant yeast) for same day version or swap it for 8 teaspoon (24 g) Surebake yeast.
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 hēki iti (small eggs, size 6)
- 1 ½ tsp tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 80 g pata kūteretere (softened butter)
The Maple Syrup Caramel - Te Karamea Marahihi Māpere
- 100 g pata (butter)
- ⅓ C (65 g) huka hāura (brown sugar)
- ½ C (170 g) marahihi māpere (maple syrup)
- ¼ tsp tote (salt, fine)
Pecan Nuts - Nati Pēkani (Optional)
- ¾ C (70 g) nati pēkani (pecan nuts)
The Cinnamon Butter - Te Pata Hinamona
- 70 g pata kūteretere (softened butter)
- ⅓ C (65 g) huka hāura (brown sugar)
- 1 tablespoon (15 ml) wanira (vanilla)
- 2 tbsp hinamona (cinnamon)
The Cream Cheese Frosting - Te Pani Reka Kirīmi Tīhi (Cream Cheese Frosting)
- 200 g kirīmi tīhi (cream cheese, room temperature). The cream cheese needs to sit on the bench for at least 30 minutes to come to room temp.
- 2 tbsp puehu huka (icing sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
- ⅔ C (170 ml) kirīmi (cream) or replace the cream with 2 tablespoon (30 ml) of milk.
Instructions
Day One: Activate the Yeast:
- Add the miraka (milk), wai wera (hot water) and huka hāura (brown sugar) in to large bowl. Give it a good stir with a whisk until the sugar has dissolved.
- Sprinkle the īhi (yeast) on top and stir until combined.
- If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is foamy.
Mix in the Remaining Ingredients:
- Add in the puehu parāoa (flour), hēki (egg), tote (salt) and pata kūteretere (softened butter).
- Stir it all together with a bread and butter knife until roughly incorporated.
Knead the Dough:
- Now it is time to knead the dough.
- If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 8 – 10 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
Overnight Rise:
- Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
- Place it in the pouaka mātao (refrigerator) and leave the dough to slowly rise for up to 12 hours. The dough can be left up to a 15 hours but I prefer up to 12 for the best flavour.
Day Two - Remove the Chilled Dough:
- The next day, remove the pokenga (dough) from the pouaka mātao (refrigerator) and leave it to the side.
Make the Sticky Caramel:
- Line a 30 cm x 25 cm tray with 2.5 cm high sides with baking paper. Try to use this size tin or slightly smaller if you need to. It is better to bake the scrolls closer together than too spaced apart.
- Add the pata (butter), huka hāura (brown sugar), marahihi māpere (maple syrup) and tote (salt) to a frying pan or pot.
- Set it over low - medium heat and simmer for 5 minutes until it is thick and glossy. Remove it from the heat and pour it straight in to the prepared tin.
Toast the Pecans (Optional):
- Chop the nati pēkani (pecan nuts) in to rough pieces. Place them in to a dry frying pan and gently toast them over low to medium heat, this should take around 3-5 minutes.
- As soon as they are toasted, sprinkle them on to the maple syrup caramel.
Make the Cinnamon Butter:
- Add the pata kūteretere (softened butter), wanira (vanilla) and hinamona (cinnamon) to a small bowl.
- Using a whisk or a fork, stir it all together until smooth.
Roll up the Risen Dough:
- Sprinkle a bench or table with a little bit of puehu parāoa (flour).
- Tip the risen pokenga (dough) on to the tēpu mahi (bench).
- Gently roll it in to a 45 cm x 30 cm rectangle with a rolling pin. Once it is rolled out, flip the dough horizontally so the longest side is facing you.
Add the Cinnamon Butter:
- Using a spatula, spread the pata hinamona (cinnamon butter) all over the dough.
Roll it up and Cut it:
- Āta pōkaitia (gently roll it up). Once it is rolled, press it in from both sides and make sure the log is the same thickness all the way along.
- Mark the log of dough with a knife in to 12 equal pieces and then cut them. You can measure it or just eyeball it.
Add the Scrolls to the Caramel:
- Place the scrolls directly on to the karamea (caramel), making sure the scrolls are equally spaced out.
- Press each scroll down with your hand to press them in to the caramel.
Second Rise:
- Cover the scrolls with a tea towel and rise the scrolls again for 1 hour to 1 hour, 15 minutes.The rising time will depend on how warm it is. On a humid summer day it may only take an hour, on a colder day it will take the full time.
- Once the porotiti hinamona (cinnamon scrolls) have risen and are touching each other, they are ready to bake.
Preheat the Oven:
- As they rise, preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
Bake the Overnight Maple Cinnamon Scrolls:
- Bake the risen scrolls in the oven for 25 - 30 minutes, in the lower half of the oven.
Flip out the Scrolls:
- As they are baking, line a large baking tray or chopping with baking paper.
- Remove the cooked scrolls out of the oven and tip them straight on to the tray or board. Remove the top tray and scrape all the leftover caramel from the tin on top the scrolls.
- Look at the gooey scrolls that you have created. 🙌 These can be eaten immediately just as they are or with the pani reka (frosting).
Make the Cream Cheese Frosting:
- Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl.
- Penupenua kia māene (mash it until smooth) and then whip it for a minute or so until smooth and fluffy.
- Mix in the kirīmi (cream) in two parts or add the miraka (milk) in one go, whipping after each addition. Once it is smooth it is ready.
Serve the Frosting on the Side:
- Add the pani reka kirīmi tīhi (cream cheese frosting) in to a bowl to serve along side the warm porotiti (scrolls).
Spread the Frosting on the Overnight Cinnamon Scrolls:
- You can also smear the pani reka (frosting) on to the warm scrolls if you want to. Whichever way you eat them, they will be delicious.
Store the Scrolls:
- These will always be at their best on the day. If you have any left over, store in a plastic bag or in a sealed container.
- Toast them under the grill the next day to bring them back to life.They can also be stored in a plastic bag and frozen and can be toasted or microwaved when they are needed.
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