I love to mess around with classics.... blasphemous, I know -- but the kitchen is my laboratory and the dishes are more or less my experiments. So when I wonder what would happen if a classic cinnamon roll was transformed into a savory phenomenon rather than the classic dessert, it means I really reeeeeally need to give it a try. And when I substituted the usual butter-cinnamon-brown sugar-nutmeg mix you'd usually use to fill up a cinnamon roll with -- *drum-roll* -- butter and garlic powder and thyme and rosemary and salt and pepper and flaked onions.... well, the result was somewhere...

My first post back is an ode to my mum. Back when we lived in Melbourne, my mum’s favorite indulgence was - after a stroll through center city - to enjoy a fresh coffee scroll. Traditionally Australian, these scrolls are generally unheard of beyond Down Under. Think cinnamon rolls but with an uncanny twist — warm, soft, and succulent brioche-like dough gently kneaded with raisins and filled with a swoosh of butter, a sprinkle of sugar, a dash of cinnamon, brushed with syrup, and topped with a sweet coffee-infused frosting. One whiff, and you’re in a baker’s dream. One bite, and you’re...

Please reload

Search by Tags  
More Reciepes