Cinnamon Christmas Scrolls with Orange White Chocolate Glaze by Blake Proud

7 December 2022

Reading Time: 2 minutes

Every Tuesday at 8 am Blake Proud joins us in the studio and blesses our tastebuds with his latest creations. For an extra special end-of-year treat, Blake invited us into his own backyard and showcased what he’ll be serving this Christmas. Blake delighted us with his plate up of Grilled WA Prawns with Burnt Butter, Grilled Octopus on Mashed Cauliflower, the best-ever burger (as titled by Dan and Leon), and Cinnamon Christmas Scrolls.

Cranberry & Cinnamon Christmas Scrolls with Orange White Chocolate Glaze

Cranberry & Cinnamon Christmas Scrolls with Orange White Chocolate Glaze


  • 1/4 cup white sugar
  • 1/2 Tablespoon orange zest
  • 1/2 cup warm water
  • 2 TSP Dry Yeast
  • 1 TSP salt
  • 1 cup milk
  • 80g softened unsalted butter
  • 3 cups plain flour + 1 ½ Cups Extra (if needed and for dusting)
  • 1 egg + 1 egg yolk
  • Pinch of salt


  • 3 TBS Softened Unsalted Butter
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon powder
  • 1 cup dried cranberries

Orange White Chocolate Glaze:

  • 200g white chocolate or cooking chocolate
  • 100g heavy whipping cream
  • ½ TSP Orange zest


  1. Preheat oven to 180C.
  2. Combine white sugar and orange zest in a mixing bowl. Dissolve yeast in warm water in a separate small bowl and set aside until the water is bubbling and yeast is activated.
  3. Warm the milk and butter in a pot until lukewarm and the butter is melted. Make sure the mixture isn’t too hot or it will kill the yeast in the next step. If you have a thermometer try to keep it below 35C. When cool enough transfer to a mixing bowl with sugar and orange zest.
  4. Add the yeast water, egg (and extra yolk) and 3-4 cups flour. Begin mixing on low setting adding flour as needed until dough comes away from the sides. Blake uses an electric mixer with a dough hook and work the dough for about 10-15 minutes.
  5. Cover the dough with plastic wrap, then set it in a warm place for 10-15 minutes.
  6. Prepare the filling by combining brown sugar and cinnamon in a small bowl. Stir together until well combined. Set aside.
  7. Turn dough onto a surface lightly dusted with flour, then roll out into a 1cm thick rectangle, about 25cm wide by 40cm long.
  8. Prepare into rolls by spreading softened butter over the dough, stopping at least 1/2 inch from the edges on the long sides. Sprinkle with the cinnamon sugar mixture, then top evenly with the cranberries. Roll the dough up nice and tight, pinch the ends to close and then cut into round scrolls. You will get about 12
  9. Place in a greased deep medium baking tray about 20 X 35cm pan or any similar-sized baking dish.
  10. Let rise 60 minutes or until doubled in volume, then  bake at 180C degrees on the centre rack of your oven for around 45 minutes or until golden brown.
  11. While they are baking, add cream and orange zest and over VERY low heat stir continuously until a light steam comes off the cream. Do not bring to a simmer. Remove from heat immediately and add chocolate. Continue to stir until the chocolate is melted and combined well.
  12. Remove scrolls from the oven and pour glaze over the top of the baked cinnamon rolls. Serve warm