Cinnamon Scrolls or Sticky Bun Recipe

Published , Last Updated

Cinnamon Scrolls or Sticky buns as they’re known in the US are a favourite breakfast treat. In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I’m sharing a copycat recipe that is the basis for Cinnamon Scrolls, Apple and Walnut Scrolls or the famous American Sticky Bun.

Square image cinnamon scrolls overhead shot in a white basket

Start the day with these super soft, sweet scrolls, the house will smell amazing and your tastebuds will thank you!

Today I’m using a sweet dough recipe and making Apple and Walnut Scrolls with a Maple Glaze. I got a little bit addicted to these when I was pregnant with my last child. It’s lucky I could make my own because it was getting a little emabarrassing visiting Bakers Delight each day!

I promise this recipe is so simple to make. Feel free to choose any fillings you like. At Bakers delight they sometimes make berries and apples, or custard and apples. You could also be truly decadent and use Nutella and chopped hazelnuts. The choice is yours, but this is my personal preference.

So what is the difference between Sticky Buns and Cinnamon Scrolls?

Sticky Bun

The American Sticky roll uses a basic dough with a filling of pecan, or walnuts and a sticky brown sugar butter filling. 

Cinnamon Roll

This treat uses the same delicious dough however the filling is a rich cinnamon, brown sugar and butter mixture. Once baked the rolls are glazed with an icing sugar mixture, sometimes made of cream cheese.

Bakers Delight Apple & Walnut Scrolls

Bakers delight makes a range of sweet scrolls. These combine cinnamon with a sticky bun filling and a sweet dollop of icing sugar glaze. As you already know, my favourite in the Bakers Delight range is the Apple and Walnut Scroll. 

My recipe today is a combination of the three ideas above. 

Cinnamon Scrolls in baking dish on white basket and background

More Bread-Based Recipes

Are you looking for more easy bread recipes? At Thermokitchen baking bread happens a few times per week. I bake pizza, sandwich loaves, bread rolls, cheesymite scrolls, Hot Cross Buns, brioche, sourdough, pide and every other variation of basic dough imaginable!

So if you’re looking for anything dough based, take a look at some of the links above!

Dough Trouble Shooting

If you have any concerns when you’re making your dough, feel free to take a look at the article I wrote called No Fail Bread. This goes through a little of the science behind dough and the aerating process. I also give some tips to help troubleshoot if things aren’t going according to plan.

If you are making bread in winter, or the day is a little cool, take a look at my story on how to proof dough in cold weather.

Making Thermomix Pizza Dough

Before you BAKE!

Would you like to eat these fresh in the morning without all the work??

You can prepare the dough and filling the night before and bake the Cinnamon Scroll in the morning.

Simply complete the method up to the point the scrolls are due to be placed in the oven.


  1. Spray some plastic film with oil and cover the scrolls.
  2. Place the scrolls in the fridge.
  3. leave overnight

In the morning;

  1. Remove the scrolls from the fridge
  2. Allow them to come to room temperature
  3. Preheat the oven.

To cook, remove the plastic wrap and bake as normal. Glaze and enjoy.

Portrait image sticky buns in white basket, overhead shot

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

Let’s Connect!

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page.

For more Thermomix recipe inspiration LETS CONNECT on;


Portrait image sticky buns in white basket, overhead shot

Cinnamon Scrolls or Sticky Buns

Julie Carlyle
Cinnamon Scrolls or Sticky buns as they're known in the US are a favourite breakfast treat.  In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I'm sharing a copycat recipe which is the basis for Cinnamon Scrolls, Apple and Walnut Scrolls or the famous American Sticky Bun.
Prep Time 10 mins
Cook Time 30 mins
Proofing 1 hr
Total Time 1 hr 40 mins
Course Breakfast, Brunch, Snack
Cuisine American, Australian, English
Servings 8 Buns
Calories 669 kcal



Basic Scroll Dough

  • 310 g water warm
  • 2 tsp yeast
  • 15 g white sugar
  • 510 g Bakers White Flour
  • 5 gm vanilla paste
  • 15 g vegetable oil
  • 1 tsp bread improver
  • 1 tsp salt


  • 120 g salted butter room temp
  • 125 g brown sugar
  • 1 tsp cornflour
  • 1 tsp ground cinnamon
  • 125 g walnuts chopped
  • 350 g pie apples canned (no liquid)


  • 1 1/2 cups icing sugar
  • 3-4 TBS maple syrup



  • Place warm water, sugar and yeast in TM bowl. Combine 1 min/37 degree/Speed 1.
    310 g water, 2 tsp yeast, 15 g white sugar
  • Add vanilla paste, flour, oil, salt and bread improver to the water. Knead 2 min.
    510 g Bakers White Flour, 5 gm vanilla paste, 15 g vegetable oil, 1 tsp salt, 1 tsp bread improver
  • Scrape down bowl and repeat if necessary. Knead 2 min.
  • Remove dough from TM and place in an oiled bowl. Cover the bowl with plastic wrap and leave in a warm place to proof.
  • Proof the dough until it is double in size. Meanwhile, make filling.


  • Add butterfly to TM bowl.
  • Place butter, sugar, cornflour and cinnamon in TM bowl. Whip 1 min/Speed 4.
    120 g salted butter, 125 g brown sugar, 1 tsp cornflour, 1 tsp ground cinnamon
  • Scrape down and repeat. Whip 2 min/Speed 4.
  • Remove the butter and reserve in a bowl.

Making Scrolls

  • Grease a round baking dish with butter. Please note, my baking dish should have been bigger for fluffier scrolls.
  • Spray the bench with oil and empty dough onto the bench.
  • Gently work the dough into a rectangle shape about 1-2 cm thick.
  • Spread the sugar butter filling over the dough.
  • Sprinkle over the nuts and add apple to the dough.
    125 g walnuts, 350 g pie apples
  • Carefully roll the scroll up, enclosing the filling.
  • Use a knife or peice of string to cut the log into 8 even pieces.
  • Place each scroll in the baking dish. Its best if the scrolls don't quite touch so they have room to further grow as they proof.
  • Cover the scrolls with grease plastic wrap and allow to proof.
  • Once the scrolls are nice and puffy they can be cooked.
  • Pre-heat the oven to 170 degrees.
  • Remove the plastic wrap and bake scrolls for 30 – 40 minutes depending on your oven.
  • To test if cooked use a skewer in the dough of the central scroll.


  • Combine the icing sugar and maple syrup in a small bowl.
    1 1/2 cups icing sugar, 3-4 TBS maple syrup
  • Once the scrolls are partially cooled drizzle the glaze of the top.


  • See note about preparing the dough and cooking the scrolls in the morning for a hot breakfast treat.
  • Note that a larger baking dish would have resulted in larger, puffier scrolls.


Calories: 669kcalCarbohydrates: 104gProtein: 10gFat: 25gSaturated Fat: 10gCholesterol: 32mgSodium: 409mgPotassium: 250mgFiber: 5gSugar: 49gVitamin A: 398IUVitamin C: 2mgCalcium: 55mgIron: 4mg
Keyword Apple, Bakers Delight, Bread, Cinnamon, Dough, Scrolls, Sticky Buns
Tried this recipe?Let us know how it was!

Please feel free to leave me a comment. Did your family enjoy these cinnamon scrolls? What fillings did you use to in yours?? I love hearing from everyone 🙂

Rating the recipe once you’ve made the dish helps other readers decide whether to make my dishes. PLUS if you take any pics, please post them to social media and tag me!!

Happy Cooking



9 thoughts on “Cinnamon Scrolls or Sticky Bun Recipe”

  1. Jilly says:

    Holy moly, these are insanely good!!! I skipped the Apple and walnuts and just made plain cinnamon for my picky eater son and he gobbled them up. They are so soft and delicious! Thanks for another fabulous recipe!!

    1. Julie Carlyle says:

      Hi Jilly
      Your comment made me so happy!! You can’t imagine how lovely it is yo get comments like yours. Thank you so much for taking the top to come back.
      I’m pleased your son “gobbled them up” what a cutie 🙂
      Happy cooking

  2. Kel says:

    5 stars
    Received your email last night and made these today. I didn’t have pie apples. I had 3 pink lady apples so just cooked them up with a bit of butter & some cinnamon. Worked perfectly. These scrolls are divine! Thank you for sharing your recipe Julie. Just wondering what is the best way to store them please?

    1. Julie Carlyle says:

      Hi Kel
      I’m so pleased you enjoyed the recipe. Thank you so much for coming back and rating it for me 🙂
      Happy Cooking

  3. Eloise Seddon says:

    5 stars
    I have tried multiple other thermy apple cinnamon scroll recipes and have had failure after failure. Finally found a recipe that produces delicious, fluffy, sweet, big scrolls. Will be doing again. Thank you!

    1. Julie Carlyle says:

      Thank you so much Eloise for your kind comment. I’m so pleased you enjoyed the recipe.
      Happy Cooking

  4. Tatiana says:

    5 stars
    Sensational! I didn’t use bread improver, only yeast. And I used butter instead of oil in the dough. Beautiful texture, and the dough was so puffy. I also made my own ‘pie apples’ while the dough was proving.
    Looking forward to try it with other fillings. Thank you for spreading the goodness:))

    1. Julie Carlyle says:

      Hi Tatiana
      I’m so pleased you enjoyed the recipe! It would have been amazing with homemade pie apples!
      Thanks for the love xx

  5. Heidi Hyland says:

    5 stars
    Oh these Apple and Walnut Scrolls are the best. Just had them fresh out of the oven no bought scrolls even go close to matching these. Thank you ThermoKitchrn.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other Great Thermo Kitchen recipes

ThermoKitchen Recipe Book

Two new ThermoKitchen cookbooks now available!


Never miss a recipe!

Sign up to our newsletter to get the latest free recipes delivered straight to your inbox!

[contact-form-7 404 "Not Found"]

© 2023 ThermoKitchen All Rights Reserved | ADMIN