Cinnamon & Nut Scrolls (with Kapai Puku seeds)

I made these scrolls a while ago on a whim one morning, and not only were they easy to make and very tasty, but my mum loved it! With Mother’s Day just tomorrow, I asked her if there was anything in particular that she wanted, and she said that all she wanted was for me to make the scrolls for brekky again. Nawwww ❤

To make it, you will need:

  • 2 + 1/4C self-raising flour
  • 1 tablespoon caster sugar
  • 100g butter, chilled, finely chopped
  • 2/3 C milk
  • 1 egg
  • 1 C finely chopped walnuts
  • 1/4C brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons of golden syrup.

Unfortunately I lacked any other nuts at home, and I didn’t want to just have walnuts. I remembered that a friend of mine had recently given me some samples of a new health food he was promoting, called Kapai Puku: The Seed of Life.

You can use it as you would use museli, ie on yoghurt, as bircher museli, etc, as well as putting it in muffins and cakes. There’s no rolled oats in it, but tasty things like cacao nibs, quinoa, wattleseed, chia seeds, sunflower kernels and millet seeds. I believe you can purchase it at gourmet food stores such as Thomas Dux grocers and Harris Farm markets. If you want to look into it more, click here.

As I was looking for some additional crunch, I thought it would be perfect.

Anyway, so onto your dough. Preheat the oven to 200 degrees Celcius and grease and line a round cake pan with baking paper.

1. Combine the flour and caster sugar in a bowl. Rub in half of the butter until the mixture resembles coarse breadcrumbs.

2. Combine the milk and egg in a jug, create a well in the middle of your breadcrumb mixture and pour it in.

3. Using a knife, mix the egg & milk mixture so that the flour mixture is gradually incorporated into it, until a soft, sticky dough forms.

4. Turn out onto a lightly floured surface, and knead until it’s smooth.

Roll out your dough into a large rectangle:

Sprinkle with walnuts and the seed mix, or any other nuts/seeds you have around the house. Top with brown sugar and cinnamon, dot with the remaining butter:

Roll up the dough tightly from the long end.

Using a serrated knife, cut the roll into slices and assemble into your cake pan, fittng them together snugly.

At this stage they’re not looking very attractive. A nice, crunchy maple syrup glaze would be nice, no? Heat up your maple syrup briefly in the microwave so it’s spreadable, and using a pastry brush, brush over half of the maple syrup mixture onto your scrolls.

Bake for 10 minutes, then take it out of the oven and apply the remaining maple syrup. Bake for a further 15 minutes (so 25 minutes baking time in total) until golden.

All golden and fragrant and crunchy on top! Perfect for a morning or afternoon tea with a hot cup of coffee.

Happy Mother’s Day and Happy Baking, all!  😀

8 Comments Add yours

  1. Danny says:

    These look absolutely delicious! Wish I could taste one right now 🙂

    1. Cath Chen says:

      Make it yourself and then you can! 😉

  2. mydearbakes says:

    Thanks for sharing this recipe, Cath!
    Your cinnamon & nut Scrolls looks so yummy!

  3. Graeme says:

    Love your work

    1. Cath Chen says:

      Thanks, Graeme!

  4. Shelley says:

    Hi Cath!

    I have recently started eating kapai puku and found your recipe here! Love it! Very yum!

    Have you done any other exciting recipes with the seeds?

    Would love to hear any ideas!


    1. Hi Shelley!

      Sorry about the delay in reply, only just got back from travelling (and eating!) overseas yesterday.

      Glad to hear you liked the recipe! So far I’ve also sprinkled in two handfuls into an orange breakfast muffin mix. I’m certain they will also go beautifully in a banana bread, or even mix it with a bit of butter for a crumble topping. Most of the time I have it by itself on yoghurt or porridge though, it’s so yum!

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