Walnut Cinnamon Scrolls

Brioche dough
125g unsalted butter
250ml whole milk (1 cup)
2 teaspoons instant yeast
2 large eggs
50g caster sugar (1/4 cup)
1 teaspoon salt
475g plain flour
1 egg + 1 tbsp milk to brush

Sticky cinnamon walnut filling
100g walnuts, roasted and finely chopped (3/4 cup)
110g brown sugar (1/2 cup)
2 tablespoons maple syrup
1 1/2 tablespoons cinnamon
65g melted butter

Cream cheese frosting
60g full fat cream cheese, at room temperature
100g icing sugar, sifted (3/4 cup)
1 teaspoon lemon juice
1 teaspoon vanilla bean paste


  1. Melt the butter in a small pot. Add the milk and turn off the heat – it should be lukewarm.
  2. Meanwhile, whisk together the eggs, sugar and salt in the bowl of a stand mixer until the sugar is dissolved and eggs are frothy.
  3. Add the butter/milk mixture, instant yeast, flour and salt and stir to combine. Mix with the dough hook of stand mixer on low speed for about 8 minutes until it becomes very glossy, smooth and stretchy. The mixture will be too wet to knead by hand – if making by hand, vigorously stir with metal spoon instead.
  4. Loosely cover the bowl with cling film and leave in the fridge overnight to prove and double in size.

Filling + to assemble

  1. The next morning, preheat the oven to 180°C. Line a 20x30cm tin with baking paper.
  2. Stir all the filling ingredients together until combined.
  3. Transfer the dough to a floured bench and gently roll it out into a large rectangle so the longer side is facing you (about 40cm long).
  4. Spread the walnut mixture over the dough, spreading right to the edges.
  5. Roll up the dough into a log, starting from the longest side closest to you. Slice it into 12 even pieces with a sharp knife and place evenly spread apart in the tin. Cover with a damp tea towel and leave to prove for 20 minutes.
  6. Meanwhile, make the egg wash by beating together 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops of each scroll with the egg wash.
  7. Bake for 20 minutes at 180°C or until golden brown.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein