Sticky Orange Cranberry Scrolls

Sticky Orange Cranberry Scrolls

Cranberry orange with a hint of cinnamon is a delightful flavour combination in these sweet sticky scrolls. This is an easy recipe to follow, you just need time. Treat yourself!



  • 4 egg yolks
  • 1 whole egg
  • ¼ cup raw sugar
  • 100g butter, melted
  • ¾ cup butter milk
  • 1 orange, zest of half only
  • 4 cups plain flour
  • 7g instant yeast
  • 1 tsp sea salt
  • 1 tsp oil


  • 30g butter, melted
  • 1 tsp cinnamon
  • Orange zest left over from dough
  • 1 cup brown sugar
  • 1 cup dried cranberries


  • 3 tbs orange juice
  • 2 cups icing sugar

Method - Makes 12 large scrolls

Preparation Time: Allow 45 minutes plus overnight
Cooking Time: 30-35 minutes

  1. Grease a 23cm x 30cm baking dish (oven proof ceramic or glass).
  2. Place the yolks, whole egg, sugar, melted butter, buttermilk and orange zest in the stand mixer bowl and whisk to combine.  Stir in half the flour until combined.
  3. Replace the whisk attachment with the dough hook and add the remaining flour, salt and yeast.  Mix on low speed for 8 minutes.  The dough should form a moist ball.
  4. Oil a large bowl and transfer the dough into it - cover with cling film and rest at room temperature for 3 hours.
  5. Sprinkle flour onto your clean kitchen bench and roll the dough out to form a long rectangle, about 40cm x 25cm.  Brush the dough with melted butter, sprinkle the cinnamon, orange zest and brown sugar over it.  Sprinkle the dried cranberries all over.
  6. Roll up the dough into a tight log and place in the fridge for 5 minutes.  Using a serrated knife, cut the log into 3cm wheels and place them in the greased baking dish.  Make sure to leave 2cm space between each one.  Cover the dish with cling film and place in the fridge for 8-12 hours.
  7. Remove the buns from the fridge at least 20 minutes prior to baking.  Bake in a pre-heated oven at 180°C (160°C fan forced) for 30-35 minutes until golden brown.  Cool in the baking dish before icing.