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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Try this fruity twist on cinnamon scrolls. Filled with raspberry jam, these doughnut-inspired desserts make the perfect teatime treat.

  • Serves9
  • Cook time35 minutes
  • Prep time20 minutes, Cooling, 5 mins standing and 1 1/2 hours rising time
Nine jam doughnut scrolls


  • 3/4 cup (185ml) warm skim milk
  • 2 tsp (1 sachet/7g) dried yeast
  • 1/4 cup (55g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 60g butter, melted
  • 3 cups (450g) plain flour
  • 1/2 tsp salt
  • 1/2 cup (160g) raspberry jam
  • 1 tbs milk, extra
  • 2 tsp cinnamon sugar

Raspberry icing

  • 20g raspberries
  • 2 tsp lemon juice
  • 1 cup (160g) icing sugar mixture

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the milk, yeast and 1 tsp of the sugar in a jug and set aside for 5 mins or until frothy.
  2. Step 2

    Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.
  3. Step 3

    Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Step 4

    Preheat oven to 200°C. Grease a 22cm round cake pan and line the base and side with baking paper. Turn dough onto a lightly floured surface and knead until smooth. Roll out to a 30cm x 40cm rectangle. Spread jam evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll the dough over the filling to enclose. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a damp tea towel and set aside for 30 mins or until dough rises to the top of the pan. Brush rolls with a little extra milk. Sprinkle with cinnamon sugar.
  5. Step 5

    Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until scrolls sound hollow when tapped on the top. Cool slightly.
  6. Step 6

    To make the raspberry icing, use a spoon to crush raspberries in a small bowl. Add the lemon juice and stir to combine. Strain the raspberry mixture through a fine sieve into a clean bowl, pressing with the back of a spoon. Discard solids. Add the icing sugar and stir until a smooth paste forms.
  7. Step 7

    Place the raspberry icing in a piping bag fitted with a 1cm plain nozzle. Pipe the icing over the scrolls and set aside to set. Serve the scrolls warm or at room temperature.

Nutrition Information

Per Serve

Energy: 1621kJ/388 Cals (19%)

Protein: 7g (14%)

Fat: 7g (10%)

Sat fat: 4g (17%)

Carb: 75g (24%)

Sugar: 37g (41%)

Fibre: 3g (10%)

Sodium: 194mg (10%)