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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.
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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.