Butterscotch Scrolls Recipe

These are actually upside down scrolls, cooked in base of homemade butterscotch and flipped when out of the oven. Crunchy, gooey and soft all at once and are amazing hot out of the oven when the butterscotch is its caramely best. This recipe is adapted from an original Better Homes and Gardens 1960s cookbook in all its retro goodness and so features light corn syrup - not the world's healthiest recipe but sometimes that's best right?

The finished product.

The finished product.



1.5 tablespoons dry active yeast

1/8 cup warm water

1/2 cup milk, heated

1 tablespoon butter

1 tablespoon sugar

1 well-beaten egg

3 cups sifted plain flour

1 cup brown sugar plus 1/4 cup

1 teaspoon cinnamon

2 tablespoons light corn syrup

1 tablespoon butter + extra melted to brush


Ready to pop into the oven!

Ready to pop into the oven!

Combine yeast with warm water (not too hot!), set aside in a warm place until bubbled begin to form. Combine heated milk, butter, sugar, salt and cool to lukewarm. Add yeast and egg and mix. Place flour in a large mixing bowl and make a well in the centre, pour in yeast mix and stir to make a soft dough.  Cover and let rise until double in size (1-2 hours depending on the quality of the yeast and the temperature). 

Turn onto lightly floured surface, kneading briefly. Roll into oblong shape 7mm thick and sprinkle with cinnamon and 1/4 cup brown sugar, roll up from the shortest end into a jelly roll shape. Cut into slices 2.5cm thick.

Slowly heat 1 cup brown sugar, butter and light corn syrup in the base of a shallow baking tray. Place rolls into mixture, cover and let rise for a further 30-45 minutes. When doubled in size, preheat oven to 190C and cook for 25 - 30 minutes.

When golden on top, remove from oven and invert tray, allowing butterscotch sauce to drip through the scrolls. Serve warm - they also taste good the next day.