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Sticky Gingerbread Scrolls

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 2 Comments

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If you love gingerbread biscuits then these Sticky Gingerbread Scrolls are perfect for you! These light and fluffy porotiti (scrolls) are packed with spice and have a sweet, sticky sauce. Finish them with a super lush pani peka kirīmi tīhi (cream cheese icing) and mini gingerbread men for a pop of fun.

A sticky gingerbread scroll is being lifted out a black tray that is on a wooden board. The scroll is dripping with sticky sauce.

These amazing porotiti (scrolls) are an amped up version of the classic cinnamon scroll. They celebrate all the flavours we know and love from gingerbread dough so what isn't to love? They are so delicious and so much fun to make.

MORE KNEADED DOUGH RECIPES:

Try these other porotiti (scrolls) Coconut Buns (Pani Popo) for a coconut vibe instead. These Sticky Maple and Pecan Scrolls also have the subtle sweetness of marahihi māpere (maple syrup) and nati pēkanai (pecan nuts).

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR THE STICKY GINGERBREAD SCROLLS:

Sticky gingerbread scroll ingredients are in different vintage bowls and are sitting on a wooden board on top of wooden table There is a bunch of purple flowers next to the ingredients.
  • 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. 
  • Spices: There are a lot of spices in this recipe but trust me, all of them are needed that deep spiced flavour.
  • Golden syrup: Golden syrup plays a major role in this recipe and compliments the spices perfectly.

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 because the gluten needs to develop 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 better and yield a better scroll.

STEP BY STEP INSTRUCTIONS FOR THE STICKY GINGERBREAD 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.

A glass bowl sits a glass bowl on a wooden board. There is an orange candle behind it. In the bowl is flour, spices, salt and an egg.

1. Activate the Yeast:

Add mīere kōura (golden syrup), miraka (milk) and wai wera (hot water) in to a large bowl. Stir until the mīere kōura (golden syrup) has dissolved. 

Sprinkle over the īhi horo (instant yeast), stir again and then leave for 5 minutes to activate. 

The īhi (yeast) has activated when it is foamy and has floated to the top. 

2. Add the Dry Ingredients:

Once the īhi (yeast) has risen to the top, add the puehu parāoa (flour), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tinitia (ginger), tote (salt), hēki (egg) and pata kūteretere (softened butter).

Stir it all together with a fork until a shaggy dough forms.

On a floured wooden table two hands are kneading a heavily spiced bread dough.

3. Knead the Dough:

If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 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. 

Note: Try not to add extra flour as you go, this helps the baked buns stay light and fluffy. 

On a floured wooden table is a heavily spiced dough that has been kneaded and is in a ball. An orange candle is in the background.

4. First Rise:

Once the dough is smooth and stretchy, add it to a large, clean bowl. 

Cover it with a bowl cover or tea towel and rise for 1 hour, 30 minutes.

A glass vintage bowl is sitting on a wooden board. In the bowl butter, sugar and spices are being stirred with a fork.

5. Make the Spiced Butter:

As the dough rises, prepare the pata raukikini (spiced butter). 

Add the pata kūteretere (softened butter), huka hāura (brown sugar), wanira (vanilla), raukikini whakauruuru (mixed spice), hinamona (cinnamon) and tinitia (ginger) in to a medium bowl. 

Whisk with a fork until smooth for around 1 minute.

On a floured table is the gingerbread scroll spiced dough that has been rolled out.

6. Roll out the Dough:

Once the dough has risen, add it to a lightly floured tēpu (table). 

Roll out the dough to a 40 cm x 28 cm rectangle. 

7. Add the Spiced Butter:

Spread the pata raukikini (spiced butter) evenly on top. 

8. Roll up the Dough:

Roll up the dough with the long part in front of you. 

Dust off any excess flour as you roll up the log.

On a wooden table is a black tray lined with baking paper. It is being drizzled with golden syrup. Purple flowers sit in the background and fairy lights can be seen.

9. Prepare the Tray:

Grease a 30 x 20 cm tray with pata (butter). Note: Try and use this size tray for the most even bake and well risen scrolls. 

Press in the pepa tunu (baking paper) with a long overhang. 

10. Add the Golden Syrup:

Spread the mīere kōura (golden syrup) on to the pepa tunu (baking paper). 

This will become the sticky base for our scrolls, when it baked you will see what it means.

Unbaked sticky gingerbread scrolls are on a black tray lined with baking paper. They are sitting on a wooden table.

11. Cut the Scrolls:

Cut the scroll log in to 12 equal pieces and place the scrolls on top of the mīere kōura (golden syrup), spacing them out evenly. 

12. Second Rise:

Cover with a tea towel and rise for 45 minutes. 

13. Preheat the Oven:

Preheat the oven to 165 °C.

14. Pour in the Cream:

After 45 minutes of the scrolls rising, pour ⅓ cup of kirīmi (cream) in to the gaps of the scrolls and around the edge. This helps make the most amazing sauce as it merges with the mīere kōura (golden syrup).

In a ceramic bowl is cream cheese frosting that is being whipped with a wire whisk. There is an orange candle in the background.

15. Bake the Scrolls:

Add the porotiti (scrolls) to the oven and bake them for 23-25 minutes. 

Remove from the oven and cool for them for 10-15 minutes. Make the frosting as they cool.

16. Make the Cream Cheese Frosting:

Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Mash it with a for until smooth. 

Add the kirīmi (cream) in two parts, whipping after each addition with a whisk. Once it is smooth, it is ready.

On a black tray are freshly baked sticky gingerbread scrolls. They are being smeared with cream cheese frosting with a spatula.

17. Serve the Gingerbread Scrolls:

Smear the pani reka (frosting) on to all of the scrolls if you want to and serve them in the tray.

You can also put the frosting it in a bowl and allow people to add their own.

A flat lay shows a black tray are freshly baked sticky gingerbread scrolls. They are topped with cream cheese frosting and a mini gingerbread man are on each scroll.

18. Serve the Sticky Gingerbread Scrolls:

If you want to be a little extra, smear dollops on to each scrolls and place a mini gingerbread man on to each one!

A medium close shot of a black tray of freshly baked sticky gingerbread scrolls. They are topped with cream cheese frosting and are topped with a mini gingerbread man on each scroll.

Storing the Scrolls:

These will always be at their best on the day, warm from the oven.

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.

If you loved this recipe, there are plenty more to come. Look at these

Parāoa (Bread) Recipes

What could be better than freshly baked bread? I'll wait...

Browse all Bread
Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page. 

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A sticky gingerbread scroll is being lifted out of the tray with a spoon which reveals the sticky glaze that comes off the base of the scrolls.
Print Pin
5 from 1 vote

Gingerbread Scrolls - Poropiti Tinitia

Gingerbread flavoured scrolls filled with a gingerbread spiced butter. Topped with a vanilla cream cheese frosting. These scrolls are drool worthy on every level!
Course Baking
Cuisine Bread
Keyword best gingerbread scrolls, best gingerbread scrolls nz, gingerbread scroll recipe, gingerbread scroll recipe nz, gingerbread scrolls with cream cheese frosting, gingerbread scrolls with cream cheese frosting nz, te reo Māori
Prep Time 30 minutes
Cook Time 25 minutes
Total Rising Time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Servings 12 large scrolls

Ingredients

The Spiced Dough - Te Pokenga Raukikini

  • ¼ C (85 g) mīere kōura (golden syrup)
  • ¾ C (185 ml) miraka (milk, room temp)
  • ⅓ C (85 ml) wai wera (hot water, from the hot tap)
  • 3 small teaspoon (8 g) īhi horo (instant yeast)
  • 3 C + 2 tablespoon (470 g) puehu parāoa kounga (high grade flour)
  • 1 tablespoon raukikini whakauruuru (mixed spice)
  • 1 tablespoon hinamona kuoro (ground cinnamon)
  • 1 tablespoon tinitia kuoro (ground ginger)
  • 1 ½ teaspoon tote (salt, fine)
  • 1 hēki (egg, size 6)
  • 70 g pata kūteretere (softened butter)

The Spiced Butter - Te Pata Raukikini

  • 80 g pata kūteretere (softened butter)
  • ⅔ C (130 g) huka hāura (brown sugar)
  • 2 teaspoon (10 ml) wanira (vanilla)
  • 1 tablespoon raukikini whakauruuru (mixed spice)
  • 2 teaspoon hinamona kuoro (ground cinnamon)
  • 2 tablespoon tinitia kuoro (ground ginger)

Extra ingredients - Ngā kai anō

  • ¼ C (85 g) mīere kōura (golden syrup)
  • ⅓ C (85 g) kirīmi (cream, room temperature or slightly warm)

The Cream Cheese Frosting - Te Pani Reka Kirīmi Tīhi

  • 200 g kirīmi tīhi (cream cheese, room temperature)
  • 2 tablespoon puehu huka (icing sugar)
  • 1 teaspoon wanira (vanilla)
  • ⅔ C (165 g) kirīmi (cream)
  • 12 pihikete tinitia (gingerbread biscuits, I used a brand called Oki Doki)

Instructions

Activate the Yeast:

  • Add mīere kōura (golden syrup), miraka (milk) and wai wera (hot water) in to a large bowl.
    Stir until the mīere kōura (golden syrup) has dissolved.
  • Sprinkle over the īhi horo (instant yeast), stir again and leave for 5 minutes to activate.
    The īhi (yeast) has activated when it is foamy and has floated to the top.

Add the Dry Ingredients:

  • Once the īhi (yeast) has risen to the top, add the puehu parāoa (flour), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tinitia (ginger), tote (salt), hēki (egg) and pata kūteretere (softened butter).
  • Stir it all together with a fork until a shaggy dough forms.

Knead the Dough:

  • If you are using a mixer, place the dough in the mixing bowl.
    Using a dough hook, knead for 9 – 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. 
  • Note: Try not to add extra flour as you go, this helps the baked buns stay light and fluffy.

First Rise:

  • Once the dough is smooth and stretchy, add it to a large, clean bowl.
  • Cover it with a bowl cover or tea towel and rise for 1 hour, 30 minutes.

Make the Spiced Butter:

  • As the dough rises, prepare the pata raukikini (spiced butter).
  • Add the pata kūteretere (softened butter), huka hāura (brown sugar), wanira (vanilla), raukikini whakauruuru (mixed spice), hinamona (cinnamon) and tinitia (ginger) in to a medium bowl.
  • Whisk with a fork until smooth for around 1 minute.

Roll out the Dough:

  • Once the dough has risen, add it to a lightly floured tēpu (table).
  • Roll out the dough to a 40 cm x 28 cm rectangle.

Add the Spiced Butter:

  • Spread the pata raukikini (spiced butter) evenly on top.

Roll up the Dough:

  • Roll up the dough with the long part in front of you.
    Dust off any excess flour as you roll up the log.

Prepare the Tray:

  • Grease a 30 x 20 cm tray with pata (butter). Note: Try and use this size tray for the most even bake and well risen scrolls.
  • Press in the pepa tunu (baking paper) with a long overhang.

Add the Golden Syrup:

  • Spread the mīere kōura (golden syrup) on to the pepa tunu (baking paper).
    This will become the sticky base for our scrolls, when it baked you will see what it means.

Cut the Scrolls:

  • Cut the scroll log in to 12 equal pieces and place the scrolls on top of the mīere kōura (golden syrup), spacing them out evenly.

Second Rise:

  • Cover with a tea towel and rise for 45 minutes.

Preheat the Oven:

  • Preheat the oven to 165 °C.

Pour in the Cream:

  • After 45 minutes of the scrolls rising, pour ⅓ cup of kirīmi (cream) in to the gaps of the scrolls and around the edge.
    This helps makes the most amazing sauce as it merges with the mīere kōura (golden syrup).

Bake the Scrolls:

  • Add them to the oven and bake them for 23-25 minutes.
  • Remove from the oven and cool for them for 10-15 minutes
    Make the frosting as they cool.

Make the Cream Cheese Frosting:

  • Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Mash it with a for until smooth.
  • Add the kirīmi (cream) in two parts, whipping after each addition with a whisk. Once it is smooth, it is ready.

Serve the Gingerbread Scrolls:

  • Smear the pani reka (frosting) on to all of the scrolls if you want to and serve them in the tray.
  • You can also put the frosting it in a bowl and allow people to add their own.
  • If you want to be a little extra, smear dollops on to each scrolls and place a mini gingerbread man on to each one!

Storing 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.

More Dessert - Purini

Reader Interactions

Comments

  1. Pauline

    5 stars
    Kia ora,
    I made your Frybread and stuffed it with cream paua, a huge hit, your recipes are amazing and easy to follow, i enjoy baking from your book as well.
    Nga mihi
    Lyle

    Reply

    • Naomi Toilalo WhānauKai

      Oh that sounds absolutely divine - so glad that you enjoyed the fry bread. So awesome to hear.

      Reply

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