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Funfetti Scrolls

Funfetti Scrolls

Makes 12


80g salted butter 250m full cream milk 60ml water 1 tsp vanilla bean paste 480g white baker’s flour 14g dried yeast 55g caster sugar ½ tsp salt 2 large eggs at room temperature

FILLING 110g brown sugar 2 tsp ground cinnamon 80g salted butter, softened to room temperature Dollar Sweets Brights

FUNFETTI ICING 180g cream cheese 80g icing sugar, sifted 70g butter, softened to room temperature

1 tsp vanilla bean paste 2 tbsp full cream milk Dollar Sweets Brights, to decorate


To make the dough, combine the butter and milk in a small saucepan over a low heat.

Stir until the butter has melted, then remove pan from heat and whisk in the water and vanilla.

Set aside for 20 mins to cool slightly.

Fit a stand mixer with a dough hook, then in the bowl combine 3 cups of flour, yeast, sugar and salt.

On a low-medium speed, gradually add the cooled milk mixture. Add eggs and mix until just combined before adding the remaining flour. Mix on low for 10 mins.

Transfer the dough into an oiled bowl and cover with plastic wrap. Set aside in a warm place until the dough has risen to about double the size.

Grease and lightly flour a 22x30cm rectangular baking tray.

Punch down the dough to let out the air, then set aside to rest for 5 mins.

Sprinkle flour on the bench and roll the dough out into a rectangle about 40cm by 30cm.

To make the filling, combine the brown sugar and cinnamon. Spread the softened butter over the rolled dough.

Sprinkle the sugar mixture evenly over the dough then sprinkle over Dollar Sweets Brights.

Cut the dough into half length ways, then cut each length into 6 smaller rectangles.

Roll each rectangle into a tight coil, then space out in the prepared tray. Cover with plastic wrap and leave somewhere warm until risen to double the size.

Preheat conventional oven to 180ºC. Bake the scrolls for 20-25 mins or until lightly golden on top. Remove from oven and allow to cool for 10-15 mins before icing.

To make icing, use an electric beater to mix all ingredients (except Brights) until smooth. Spread over the cooled rolls, then sprinkle with extra Brights.


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