These 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. Once baked, flip them over and allow the caramel to sink in. Te mutunga mai o te reka - absolutely delicious!
E te whānau (family), you must try this recipe. Do not be put off by the idea of making karamea (caramel) either because it is as simple as simmering the ingredients. The sticky porotiti (scrolls) are delicious warm, just as they are or top them with the cream cheese frosting.
More porotiti (scrolls):
Love the idea of sticky scrolls but want a deeper spiced flavour? Then try my Gingerbread Scrolls. These delicious Coconut Buns (Pani Popo) are one of the most popular recipes on my pae tukutuku (website) so take a look.
Videography and photography by Sarah Henderson.
Ingredient Tips for these Sticky Maple Cinnamon Scrolls:
- Milk: I use full fat milk in this recipe but a lite miraka (milk) is fine.
- Brown Sugar: I 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.
- Cinnamon: Two tablespoons of hinamona (cinnamon) is used for the pata hinamona (cinnamon butter), it yields the best flavour so don't change the ratio.
- 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: Kirīmi (cream) is used to create even more sauce in the scrolls and to loosen the pani reka kirīmi tīhi (cream cheese frosting).
- 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 because the gluten needs time 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 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 STICKY 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. First Rise:
Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
Leave it for 1 hour and 30 minutes to 1 hour and 45 minutes to rise and double in size.
As it rises make the sticky maple syrup caramel.
5. Create the Simple Maple Syrup Caramel:
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 base of a 30cm x 25cm tray with 2.5cm high sides.
6. Toast the Pecan Nuts (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.
7. Make the Cinnamon Butter:
Add the pata kūteretere (softened butter), wanira (vanilla) and hinamona (cinnamon) to a medium bowl.
Using a whisk stir it all together until smooth.
8. Roll out the Risen Dough:
Once the dough has risen, tip it on to a lightly floured bench.
Roll it in to a 45cm x 30 cm rectangle with a rolling pin.
Once it is rolled out, flip the dough horizontally so the longest side is facing you.
9. Add the Cinnamon Butter:
Using a spatula, spread the pata hinamona (cinnamon butter) all over the dough.
10. Roll it and Cut it:
Āta pōkaitia (roll it up gently).
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. You can measure it or just eyeball it.
11. 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.
12. Second Rise:
Cover the scrolls with a tea towel and rise the scrolls again for 40-45 minutes.
13. Preheat the Oven:
As they rise, preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
14. Bake the Scrolls:
Bake the risen scrolls in the oven for 30 minutes, in the lower half of the oven.
Note: If you want to spread the cream cheese frosting on to the warm scrolls, don't flip them out. Skip the next step and make the cream cheese frosting.
If you want to serve the cream cheese frosting on the side then follow the steps of flipping out the scrolls.
15. Flip out the Scrolls:
As they are baking, line a large baking tray or chopping board 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).
16. Whip the Cream Cheese Frosting Together:
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).
Add the kirīmi (cream) in two parts, whipping after each addition with a whisk.
Once it is smooth, it is ready.
17. Serve the Frosting on the Side:
Flip the scrolls as instructed above and add the pani reka kirīmi tīhi (cream cheese frosting) in to a bowl to serve along side them.
18. Spread the Frosting on the Sticky Maple Cinnamon Scrolls:
Smear the pani reka (frosting) on to the warm scrolls if you want to and serve them in the tray.
The caramel will be on the bottom in this case so you will have gooey underneath and creamy on top.
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.
There are plenty more
Parāoa (Bread) Recipes
Do you want sweet or savoury recipes? There is something for everyone here.
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Sticky Maple and Pecan 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 level teaspoon (12 g) īhi horo (instant yeast) OR 2 ¾ tablespoon (24 g) Surebake/bread makers yeast.
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 hēki (egg, size 6)
- 1 ½ teaspoon 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 teaspoon 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 tablespoon hinamona (cinnamon)
Cream Cheese Frosting - Te Pani Reka Kirīmi Tīhi (Optional)
- 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 tablespoon puehu huka (icing sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
- ⅔ C (170 ml) kirīmi (cream)
Instructions
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.
First Rise:
- Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
- Leave it for 1 hour and 30 minutes to 1 hour and 45 minutes to rise and double in size.
- As it rises make your sticky maple syrup caramel.
Create the Simple Maple Syrup Caramel:
- 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 base of a 30 cm x 25 cm tray with 2.5 cm high sides.Note here: 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.
Toast the Pecan Nuts (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 medium bowl.
- Using a whisk stir it all together until smooth.
Roll out the Risen Dough:
- Once the dough has risen, tip it on to a lightly floured 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 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. 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 40-45 minutes.
Preheat the Oven:
- As they rise, preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
Bake the Scrolls:
- Bake the risen scrolls in the oven for 30 minutes, in the lower half of the oven.
- Note: If you want to spread the cream cheese frosting on to the warm scrolls, don't flip them out. Skip the next step and make the cream cheese frosting.If you want to serve the cream cheese frosting on the side then follow the steps of flipping out the scrolls.
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).
Whip the Cream Cheese Frosting Together:
- 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).
- Add the kirīmi (cream) in two parts, whipping after each addition with a whisk. Once it is smooth, it is ready.
Serve the Frosting on the Side:
- Flip the scrolls as instructed above and add the pani reka kirīmi tīhi (cream cheese frosting) in to a bowl to serve along side them.
Spread the Frosting on the Sticky Maple Cinnamon Scrolls:
- Smear the pani reka (frosting) on to the warm scrolls if you want to and serve them in the tray. The caramel will be on the bottom in this case so you will have gooey underneath and creamy on top.
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.
Anagrace Laban-Palmer
Kia ora, this recipe was absolutely divine. So easy to follow!
Naomi Toilalo WhānauKai
Ohhhhh yess Anagrace, so stoked that you made this babe!
Solmaz
So delicious , whole tray vanished in 2 minutes, love all your recipes Naomi, you are amazing, its like a therapy for me making them specially the cakes 😍😍
Naomi Toilalo WhānauKai
What an awesome image of your whānau digging in to these scrolls.
So glad they were enjoyed and thank you for the support!
Ngā mihi, Naomi