Recipe: Cinnamon scrolls from Bunrunners Cafe

These cinnamon scrolls are best served hot out of the oven with a cuppa.

These cinnamon scrolls are best served hot out of the oven with a cuppa.

Christchurch resident Jacob Hobbs is a big fan of cinnamon scrolls and he reckons Bunrunners Cafe has some of the best. 

"The cinnamon scrolls at Bunrunners Cafe are soft, fresh and absolutely delicious. Getting the recipe would be awesome."

We contacted the cafe, which happily shared the recipe. 

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Makes 6


150gm butter
150gm brown sugar
3 teaspoons ground cinnamon

600gm flour 
2 ½ baking powder
200gm cream 
200gm lemonade

Preheat oven to 200 degrees Celsius and grease a Texas muffin tin. In a large bowl combine cream and lemonade. In a separate bowl combine flour and baking powder. Add dry mix to wet mix and stir gently, but thoroughly. Dust your bench with flour and turn dough out onto the bench. Then, with flour on your hands, knead lightly until it forms a smooth ball. Use a rolling pin to roll the dough out until you have a 30 x 40cm rectangle of 5mm thickness. To make the filing soften the butter and mix in brown sugar and cinnamon until you have a spreadable paste. Spread the butter, sugar mix thickly onto the dough. Roll up the dough from the long side as tightly as possible. Using a sharp knife cut scrolls to the same height as your muffin tin holes. Place scrolls into the muffin tin and bake for 15 to 20 minutes, or until puffed up and cooked through. Take care not to overcook as butter, sugar mix will burn and the scroll will become dry.

Bunrunners Cafe and Catering, 87c Fitzgerald Avenue, Christchurch. Open Monday to Friday 6am to 4pm. 

Want the secret behind your favourite restaurant dish? Email with From the Menu in the subject line and we'll do our best to track it down.

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