From The Pahi Kitchen
Cinnamon Brioche Scrolls
A Little Piece Of Pahi To Bake At Home
Homemade baking is one of the small pleasures we love sharing with walkers on the Pahi Coastal Walk — a warm batch of something sweet waiting at the homestead, or tucked into your pack for morning tea on the trail.
These Cinnamon Brioche Scrolls are a firm favourite from the Pahi kitchen: a soft, buttery brioche dough rolled through brown sugar and cinnamon, baked until golden. They're the kind of thing that fills the farmhouse with a very good smell — and now the recipe is yours too.
Fresh from the oven at Pahi Retreat
We bake these fresh for morning tea before walkers set out on Day Two — the smell of cinnamon drifting through the farmhouse kitchen is half the magic. Any dough you don't use can be frozen once risen (before filling) for another day.
Cinnamon Brioche Scrolls
Ingredients
Dough
- 500ml milk
- 1 tbsp dried yeast
- 4 large eggs
- ½ cup caster sugar
- 250g unsalted butter, melted
- ½ tbsp salt
- 850g bakers flour / strong white flour
Cinnamon Sugar
- Vegetable oil, for greasing
- 1 cup soft brown sugar
- 3 tsp ground cinnamon
- 250g unsalted butter, cold
Directions
Make The Dough
- Pour the milk into a medium bowl and sprinkle over the dried yeast. Cover and set aside somewhere warm for a few minutes until the yeast activates and starts to bubble.
- In a large bowl, whisk together the eggs, sugar, melted butter and salt until the sugar has dissolved and the eggs are frothy. Stir in the yeast mixture.
- Tip the flour into the centre of the mixture. Mix with a stand mixer for about 10 minutes, until the dough turns glossy. It will be quite wet — if it feels too wet, add a little more flour, one tablespoon at a time.
- Using it today? Cover the bowl loosely and leave somewhere warm until doubled in size. Baking tomorrow? Cover with cling film and prove overnight in the fridge instead.
Fill, Roll & Bake
- Preheat the oven to 180°C and lightly oil a muffin tin.
- Turn the dough out onto a floured bench and press into a rectangle, 2–3cm thick. Scatter over the brown sugar and cinnamon to taste, then grate the cold butter evenly over the top.
- Roll up from the longest side into a log, then slice into 3–4cm thick rounds.
- Sit each scroll in the muffin tin and top with a small cube of butter. Leave somewhere warm to prove — check after 20 minutes; they're ready when puffy.
- Bake for 15–20 minutes, until golden brown. Let cool slightly before serving.
Makes about 24 medium brioche scrolls. Extra dough (risen but unfilled) freezes well if you'd rather not bake it all at once.
Ready For More Pahi Coastal Walk Inspiration?
Come and experience one of New Zealand's most extraordinary private coastal walks — and taste our home baking for yourself.
Book Now