These Sticky Maple Cinnamon Scrolls are pure indulgence. Built on a soft, fluffy cinnamon scroll base, they’re baked in a rich maple caramel with toasted pecans, creating a sticky, golden topping that soaks into every swirl. Once baked, flip them over and let all that caramel goodness drip through the scrolls—messy, sweet, and completely irresistible. Te mutunga mai o te reka – absolutely delicious!
Why you will love these Sticky Maple Cinnamon Scrolls:
E te whānau (family), you’re going to love this recipe. These sticky porotiti (scrolls) are soft, sweet, and packed with warm cinnamon flavour, all soaked in a rich maple karamea (caramel).
Don’t be put off by making the caramel—it’s as simple as simmering a few ingredients together. Enjoy them warm as they are, or take them to the next level with a generous spread of cream cheese frosting.
More porotiti (scrolls):
Love the idea of sticky scrolls but want a deeper spiced flavour? Try my Gingerbread Scrolls.
Or, if you’re after something a little different, my Coconut Buns (Pani Popo) are one of the most popular recipes on my pae tukutuku (website) and well worth a look.
You might also enjoy my Milk Bread Loaf, a soft and fluffy base that’s perfect for sweet or savoury baking.
Videography and photography by Sarah Henderson.
Ingredients:
- 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: 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.
HOW TO MAKE THE 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:
Line a 30 cm x 25 cm tray with 2.5 cm high sides with baking paper.
Add the pata (butter), huka hāura (brown sugar), marahihi māpere (maple syrup) and tote (salt) to a frying pan or pot. Simmer for 5 minutes until it is thick and glossy. Remove it from the heat and pour it straight in to the prepared tin.
5 a. Mix in the Cream (Optional):
If you want slightly more karamea (caramel), pour ½ C of kirīmi (cream) in to the tray of caramel. Stir it in with a spatula until it is all combined.
6. Toast the Pecan Nuts (Optional):
Chop the nati pēkani (pecan nuts) in to rough pieces and gently toast them over low to medium heat. 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 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.
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 and then cut them. 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 25 - 30 minutes, in the lower half of the oven.
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) and then whip it for a minute or so until smooth and fluffy.
Add 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.
17. 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).
18. Spread the Frosting on the Sticky Maple 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.
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.
DID YOU ENJOY THIS RECIPE?
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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)
- 3 teaspoon (9 g) īhi horo (instant yeast) or 4 ½ teaspoon (18 g) Surebake 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)
- ½ C (125 ml) kirīmi (cream, optional but creates more caramel)
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) or replace the cream with 2 tablespoon (30 ml) of milk.
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:
- 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.
Mix in the Cream (Optional):
- If you want slightly more karamea (caramel), pour ½ C of kirīmi (cream) in to the tray of caramel. Stir it in with a spatula until it is all combined.
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 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 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 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).
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) and then whip it for a minute or so until smooth and fluffy.
- Add 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 Sticky Maple 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.
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.
Video
Expert Tips for making the best sticky scrolls:
Let the yeast activate fully:
Always give your yeast enough time to activate before adding the dry ingredients. You’ll know it’s ready when it floats to the top and becomes slightly foamy.
Follow the kneading time:
Stick to the kneading times as written so the gluten can develop properly. If you need extra guidance, check out your How to Knead Dough post.
Use your palms, not your fingers:
When kneading by hand, use the palm of your hands rather than your fingers. This helps prevent sticking and allows you to work the dough more effectively.
Avoid adding too much flour:
Try not to add too much extra flour while kneading. The dough should stay soft and slightly tacky—too much flour will result in tough porotiti (scrolls).
Use the right tray size:
Use a tray around 25cm x 35cm so the scrolls bake evenly. Keeping them close together helps them rise upwards and stay soft. If the tray is too large, they will spread out and become flatter and drier.
Variations:
Add extra spice:
For a deeper flavour, add a pinch of nutmeg or cardamom alongside the cinnamon. It gives the scrolls a warm, spiced twist. Feel free to play with the spices and see what blend you enjoy.
Change the nuts:
Feel free to change the nati pēkani (pecan nuts) with your favourites like wōnati (walnuts).
Try a fruity version:
Add diced āporo (apple0, raihana (raisins), or dried karanipere (cranberries) to the filling for a slightly lighter, fruity variation.
Finish with cream cheese frosting:
Top the scrolls with a cream cheese frosting after baking for an extra rich and sticky finish. I have added the recipe for the frosting in the recipe card.
Storage Options:
Store in an airtight container:
Keep leftover porotiti (scrolls) in an airtight container at room temperature to help maintain their softness.
Freeze for longer storage:
For longer storage, wrap the scrolls well and freeze. This helps keep their texture and prevents them from drying out.
Reheat before serving:
Warm the scrolls in the oven, microwave, or under the grill to bring back their soft, fresh-from-the-oven texture.
Frequently Asked Questions:
Āe (yes) and I have written out a seperate recipe for you. Check out my Overnight Maple Cinnamon Scrolls and that recipe will guide you every step of the way.
Your dough should be soft, slightly elastic, and pass the “poke test” after it has been kneaded. It should slowly spring back when gently pressed.
This can be for a number of reasons. The first one is adding extra puehu parāoa (flour) in to the recipe, the more you add, the denser it will be. Try following the measurements exactly and I promise they won't be dense. Also, make sure the rising time is stuck to unless it is cold in your kitchen. If so, increase the rising times by 10 - 15 minutes to boost the rising of the dough.
This usually happens if the caramel didn’t fully melt or wasn’t evenly spread in the tray. Make sure the maple karamea (caramel) is bubbling slightly before adding the scrolls, and flip them while still warm so the topping soaks through. Also if you like it stickier, make sure you add the kirīmi (cream) in too, as suggested in the recipe.
Flipping them while still warm allows the maple caramel to coat the scrolls properly and gives them that signature sticky finish. However, if you prefer to leave them in the tray and pull them out like that, go for it.
You can substitute with mīere kōura (golden syrup) or mīere (honey), but the flavour will be slightly different. Maple syrup gives the best depth and richness with a subtle sweetness, the others have a more pronounced flavour.
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
Sam
On 👏🏽 another 👏🏽 level 👏🏽 type cinnamon scrolls!
Do yourself & your whanau & your friends a favour and bake these immediately.
Naomi Toilalo WhānauKai
Sammy - my heart is so happy when you make my recipes.
Ka nui nui te mihi ki a koe - 5 stars from a 5 star baker!